Roasted Asparagus and Carrots
A fresh and vibrant spring side dish featuring roasted carrots and asparagus, finished with a crunchy sunflower seed gremolata. It’s light, flavorful, and brings just the right touch of brightness and crunch to the table.
Servings: 4 servings
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
Serving: 1 serving | Calories: 230kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 982mg | Potassium: 669mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19801IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 4mg
