Roasted Asparagus and Carrots 10 Genius Tricks
Crisp-tender asparagus and caramelized carrot batons roasted hot on a sheet pan, then finished with cool goat cheese and bright lemon zest. Minimal ingredients, restaurant-level results, and pro tips for perfect texture every time.
Equipment
- Rimmed sheet pan
- Parchment paper
- Chef’s knife
- Cutting Board
- Tongs
- Microplane zester
Ingredients
Vegetables
- 1 bunch asparagus trimmed; thin to medium stalks for tender results
- 3 large carrots sliced into long, thin batons to match asparagus size
Oil and Seasoning
- 1 tbsp olive oil just enough to lightly gloss vegetables
- fine sea salt to taste
- freshly ground black pepper to taste
Finishes
- 0.5 cup goat cheese crumbles keep chilled so crumbles hold shape
- 2 tsp lemon zest zest just before serving for maximum aroma
Instructions
- Heat the oven and pan Set oven to 400°F with a rack in the middle. Line a rimmed sheet pan with parchment for easy cleanup. A fully preheated oven promotes crisp edges and caramelization.
- Trim and match sizes Snap or trim woody ends from asparagus. Slice carrots into long, thin batons roughly the same thickness as the asparagus so everything cooks evenly.
- Dry and season Pat vegetables dry so oil clings. Add asparagus and carrots to the pan, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Spread in a single layer with space between pieces for airflow and browning.
- Roast to crisp-tender Bake 20 to 25 minutes, turning once halfway. Visual cues: carrots are fork-tender with browned edges; asparagus is bright green with lightly blistered tips. If asparagus is very thin, add it for only the final 10 to 12 minutes.
- Finish and serve Transfer hot vegetables to a warm platter. Sprinkle 1/2 cup chilled goat cheese so it softens into creamy pockets. Shower with 2 tsp fresh lemon zest. Taste and adjust salt and pepper. Serve immediately.
Notes
Avoid soggy veg: Pat dry, do not crowd the pan, and roast hot. Use two pans if necessary and rotate halfway.
Garlic tip: Use garlic powder for the full roast, or add minced fresh garlic in the last 5 minutes to prevent burning.
Variations: Swap goat cheese for shaved Parmesan or crumbly feta; add chopped almonds or toasted pine nuts; finish with a light balsamic drizzle after roasting.
Air fryer option: 380°F. Cook carrot batons 8–10 minutes, then add asparagus for 5–7 minutes, shaking once.
Make-ahead and reheat: Refrigerate up to 3–4 days. Re-crisp on a sheet pan at 375°F for 5–8 minutes or air-fry 3–5 minutes at 370–375°F. Add lemon zest and cheese after reheating for best texture.
Garlic tip: Use garlic powder for the full roast, or add minced fresh garlic in the last 5 minutes to prevent burning.
Variations: Swap goat cheese for shaved Parmesan or crumbly feta; add chopped almonds or toasted pine nuts; finish with a light balsamic drizzle after roasting.
Air fryer option: 380°F. Cook carrot batons 8–10 minutes, then add asparagus for 5–7 minutes, shaking once.
Make-ahead and reheat: Refrigerate up to 3–4 days. Re-crisp on a sheet pan at 375°F for 5–8 minutes or air-fry 3–5 minutes at 370–375°F. Add lemon zest and cheese after reheating for best texture.