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Roasted carrots and asparagus with toasted almonds and parsley on a white plate with wooden utensils.

Sheet Pan Roasted Carrots and Asparagus

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  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: Oven Roasted
  • Cuisine: American
  • Diet: Vegan


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
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/2 cup sliced almonds
  • 1/4 cup fresh parsley, chopped

For the dijon vinaigrette:

  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 tbsp olive oil


  1. 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.
  2. Roast the carrots and asparagus for 30 minutes, stirring once halfway though.
  3. 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.
  4. Whisk together the dijon mustard, apple cider vinegar, maple syrup and 1/2 tablespoon of olive oil. Set aside.
  5. 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.