Sheet Pan Roasted Carrots and Asparagus
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!
Ingredients
- 3-4 large carrots about 1 lb, sliced lengthwise into half inch pieces
- 1 bunch of asparagus about 1 lb, ends trimmed
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ½ cup sliced almonds
- ¼ cup fresh parsley chopped
For the dijon vinaigrette:
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit. 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!
Notes
- 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.
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