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Roasted carrots and asparagus are fine on their own, but toss them with a crunchy, lemon-garlic gremolata loaded with sunflower seeds and panko, and now we’re in “can’t-stop-eating” territory. This is the side dish that’ll upstage the main course and make you forget these started as humble vegetables.
Love asparagus on its own? My Roasted Asparagus recipe lets it shine with crispy tips and just the right amount of bite.
Here’s Why This Roasted Carrots and Asparagus Recipe Works
Smart roasting strategy: Carrots get a head start in the oven so everything finishes at the same time, no sad, soggy asparagus here.
Crispy topping:The Toasted Sunflower-Panko Crumble brings the crunch. It’s a spin on the topping from my parmesan delicata squash.
Simple ingredients, bold flavor: Just a handful of pantry staples plus fresh herbs make this taste way fancier than it is.
Flexible and prep-friendly: Make the gremolata ahead and store it separately for easy assembly right before serving.
If you’re into roasted veggie glow-ups, don’t miss my roasted carrots and Brussels sprouts or my carrots with mustard and dill.
Recipe Tips
Cut carrots evenly: Aim for uniform ½-inch thick sticks so they roast at the same pace…no rogue burnt ends.
Watch your asparagus: Thinner spears can overcook fast, so check them early, especially if they’re looking wimpy.
Toss halfway through: A quick stir on the sheet pan helps everything brown more evenly without sticking.
Add the panko crumble last-minute: Sprinkle it on just before serving to keep the texture crisp.
Want your carrots on the sweeter side? My Instant Pot Honey Glazed Carrots bring the sticky, buttery goodness with zero oven time.
Storing Leftovers
Refrigerate: Store roasted vegetables in an airtight container for up to 4 days. Keep the gremolata separate if possible.
Freeze: Roasted veggies can be frozen for up to 2 months. The panko crumble does not freeze well.
Reheat: Warm the veggies in a 375°F oven until heated through, about 10–15 minutes. For the topping, re-toast it briefly in a dry skillet if it’s lost its crunch.
When Asparagus and Carrots Show Off
This roasted carrots and asparagus dish is proof that side veggies don’t have to be boring. With that crispy, lemon-garlic gremolata on top, it’s fresh, flavorful, and just fancy enough to impress without the fuss.
If you’re into bold, unexpected flavors, my Moroccan Carrot Salad is loaded with warm spices, fresh herbs, and bright citrus for a completely different carrot situation.
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Roasted Asparagus and Carrots
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Ingredients
- 1 pound large carrots, peeled and cut into sticks ( ½-inch thick)
- 1 bunch asparagus, trimmed (woody ends removed)
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
Sunflower Seed-Panko Gremolata
- ¼ cup sunflower seeds, hulled, raw or roasted
- ¼ cup Panko breadcrumbs
- 1 tablespoon olive oil, plus more if needed
- 1 tablespoon lemon zest
- 1 to 2 garlic cloves, finely grated or minced
- 2 tablespoons fresh chopped parsley
- ½ teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
- Prep the carrots: Since they take longer to cook than asparagus, toss the carrot sticks with half the olive oil, salt, pepper, and garlic powder. Spread them out on the baking sheet and roast for 7 to 8 minutes.
- Add asparagus: While the carrots roast, toss the asparagus with the remaining olive oil, salt, and pepper. After the carrots have had a head start, add the asparagus to the pan. Give everything a little toss and return to the oven for another 15 minutes to 20 minutes, or until the vegetables are tender and lightly browned.
Sunflower Seed-Panko Gremolata
- Toast the sunflower seeds in a dry skillet over medium heat until lightly golden and fragrant, about 2–3 minutes. If using already roasted seeds, just warm them briefly to bring out their flavor. Transfer the seeds to a bowl.
- In the same skillet, heat the olive oil and add the panko. Toast, stirring often, until golden and crisp.
- Combine the toasted panko and sunflower seeds in a bowl. Stir in lemon zest, garlic, parsley, and salt. Sprinkle over the roasted carrots and asparagus just before serving.
Notes
- Cut the carrots into evenly sized sticks so they roast at the same rate. Thinner pieces will cook faster and may brown more quickly.
- Thinner asparagus spears may need less time. Check them a few minutes early to avoid overcooking.
- Make ahead: You can prep the gremolata a day in advance. Store it in an airtight container at room temp and sprinkle it on just before serving.
- Leftovers tip: The gremolata will lose its crunch if stored in the fridge, so it’s best to keep it separate and sprinkle it on just before serving. If it does soften, you can re-toast it briefly in a dry skillet to bring back some texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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