Sheet pan roasted carrots and asparagus are paired with a dijon vinaigrette and lightly toasted almonds to make the ultimate side dish! This recipe is vegan, gluten-free and dairy-free.
Roasted carrots and asparagus are popular during the spring months. This recipe will be a fabulous addition to your Easter menu!
This sheet pan recipe pairs well with just about anything! Serve it alongside vegan macaroni and cheese or balsamic grilled eggplant sandwiches. You can also add leftovers to grain bowls, salads or pasta salads for an easy lunch.
Why You'll Love This Recipe
- Sheet pan recipes make for an easy clean up! I also recommend using parchment paper to roast the vegetables for less mess.
- Roasting the carrots and asparagus bring out their sweetness and add depth of flavor.
- The dijon vinaigrettes brings the zing of acidity while the almonds add a textural crunchy element!
- Sheet pan - I use one but if you want extra crispy vegetables spread them onto two pans to avoid overcrowding.
- Parchment paper or aluminum foil - parchment paper is my go to choice. Did you know you can save your parchment paper to re-use?
- Whisk or jar with lid - to mix the dijon vinaigrette together.
- Frying pan or toaster oven - to lightly toast the sliced almonds.
- Carrots - 3-4 large carrots will be approximately 1 pound. Slice the carrots lengthwise into ½ inch pieces, or similar in thickness to the asparagus.
- Asparagus - 1 bundle of asparagus is approximately 1 pound. Look for thin stalks of asparagus. Trim the ends off (see below for more info on trimming the ends).
- Olive oil - used to toss the vegetables for roasting.
- Spices - salt and cayenne pepper for seasoning. You can add other spices if desired.
- Sliced almonds - you can find these in the baking section of most grocery stores. They add a crunchy element to the dish.
- Dijon vinaigrette - dijon mustard, apple cider vinegar, extra virgin olive oil and maple syrup. This vinagrette adds acidity to this dish, helping to balance out the flavors.
- Parsley - used as a garnish and adds a nice pop of fresh greenery to the dish.
See recipe card for quantities.
How to Store Asparagus
Store asparagus in a jar filled with water to keep it extra fresh! I recommending doing this as soon as you get back from the grocery store. This helps the asparagus last longer if you plan on making the recipe later in the week. If you don't have room in the fridge to store asparagus upright, you can also wrap a damp paper towel around the ends of the stalks.
How to Trim Asparagus
Asparagus is known for its tough, "woody," fibrous ends. There are a few ways to trim the ends of asparagus. I recommend doing this as part of the prep work for this recipe.
Method 1: Cut about an inch and a half off the end of each asparagus stalk. I find this to be the quickest method and do this most frequently.
Method 2: Snap the end of the asparagus off. It will naturally snap off the tougher ends. I find this method to be more wasteful, but you can always save the ends and put them in a freezer bag to make homemade vegetable scrap broth.
Method 3: You can also use a vegetable peeler to peel off the outer layers of the tough parts. This method is the most time consuming. I usually use the first method since it is the quickest and I find it to be less wasteful.
Step by Step Instructions
Add the carrot slices and asparagus to the baking sheet. Drizzle with olive oil and season with salt and cayenne pepper.
Roast for 20 to 30 minutes, stirring once half way though. If you want crispier veggies, use two baking sheets instead of one.
While the vegetables are roasting, add the sliced almonds to a pan over medium-low heat.
Stir the almonds until they darken to a light brown color. Remove from heat.
Whisk together the dijon mustard, maple syrup and ½ tablespoon of the olive oil until combined.
Add the roasted vegetables to a serving platter. Drizzle the dijon vinaigrette on top. Add the sliced almonds and garnish with chopped parsley.
Hint: You can toast the almonds in a toaster oven as well. Make sure to keep an eye on them so they don't burn!
Cut the carrots lengthwise so they are approximately the same thickness as the asparagus. Aim for ½" thick slices. This will help them cook evenly and at the same time as the asparagus. There should be a slight crunch left in the carrot when they are done.
Substitutions and Variations
- Balsamic Vinegar - instead of apple cider vinegar use balsamic to create a slightly sweeter vinaigrette.
- Lemon - use fresh squeezed lemon juice in place of apple cider vinegar.
- Almonds - substitute in other nuts such as pistachios or walnuts!
- Honey - omit the vinaigrette and drizzle honey on top of the roasted vegetables.
- Goat Cheese - goat cheese or feta cheese would be a tasty addition to this dish. It would add a nice creamy element.
- Parmesan cheese - add parmesan cheese on top!
- Rosemary - sprinkle dried rosemary on the carrots and asparagus before roasting them. You can add other herbs as well!
- Spicy - add ¼ teaspoon of red pepper flakes to the vegetables before roasting.
- Crispy - use two baking sheets instead of one to create crispier, charred vegetables.
- Onions - cut one yellow onion into large chunks and add it to the vegetables before roasting.
Store the sheet pan roasted carrots and asparagus in an airtight container. They will last for up to five days in the refrigerator. If you plan on having leftovers, I recommend keeping the dijon vinaigrette and toasted almonds separate so the vegetables and almonds don't get soggy.
You can freeze the roasted carrots and asparagus in a freezer safe bag or container for up to 3 months. I do not recommend freezing the toasted almonds.
Reheat this dish in the oven for 10 minutes or so until heated though. For a quicker method you can microwave the roasted carrots and asparagus.
Frequently Asked Questions
No you can leave the peels on but I do recommend at least washing the carrots first to remove any dirt.
No, it is not necessary to parboil or blanch the asparagus before roasting it.
Yes you can roast carrots and asparagus together. Since carrots are larger and thicker you should cut them into a similar size as the asparagus so they roast in the same time frame.
More Spring Recipes You'll Love
Looking for other spring recipes like this?
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These sheet pan roasted carrots and asparagus are paired with a dijon vinaigrette and lightly toasted almonds to make the ultimate side dish! This recipe is vegan, gluten-free and dairy-free!
- 3-4 large carrots (about 1 lb), sliced lengthwise into half inch pieces
- 1 bundle of asparagus (about 1 lb), ends trimmed
- 1 tbsp olive oil
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ½ cup sliced almonds
- ¼ cup fresh parsley, chopped
For the dijon vinaigrette:
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ½ tbsp olive oil
- Preheat the oven to 400 degrees. Toss the asparagus and carrots in 1 tablespoon of olive oil, cayenne pepper and salt. Line a baking sheet with parchment paper and spread out the vegetables.
- Roast the carrots and asparagus for 30 minutes, stirring once halfway though.
- Heat a frying pan over medium-low heat. Add the sliced almonds and toast them until lightly brown. Stir to prevent burning. Remove from heat and set aside.
- Whisk together the dijon mustard, apple cider vinegar, maple syrup and ½ tablespoon of olive oil. Set aside.
- Plate the roasted carrots and asparagus. Drizzle the dijon vinaigrette over the roasted vegetables. Top with the toasted almonds and chopped parsley. Enjoy!
- For crispier/charred vegetables use two baking sheets instead of one.
- Slice the carrots lengthwise so they are approximately the same thickness as the asparagus. Aim for half an inch in thickness.
- The almonds will burn if you leave them unattended. Make sure to stir them frequently to prevent burning and ensure even toasting.