Ingredients For Easy Roasted Carrots and Asparagus Recipe With Maple Glaze
This easy roasted carrots and asparagus recipe with maple glaze is finished in 30 minutes with just a handful of ingredients on a sheet pan. It is deliciously sweet and salty and is a great addition to any weeknight meal. Beautiful tri-colored carrots sliced lengthwise and fresh asparagus spears are drizzled in a simple marinade of olive oil, maple syrup, thyme, salt, and black pepper.
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Ingredients
- 1 pound Multi-colored carrots
- 1 pound Fresh asparagus stalks
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Maple syrup
- 1/2 teaspoon Dried thyme
- Salt and Pepper to taste
Instructions
- Prepare the vegetables. For the carrots, use a vegetable peeler to peel off the outer peels of raw carrots. (Give the peels and carrot tops a second chance in this homemade vegetable broth - no food waste). On a cutting board, slice the carrots lengthwise in half and then in half again if the carrots are thick. Thin carrots will cook faster. Keep the carrots to a similar size as the asparagus.
- For the asparagus stalks - Remove the woody ends of the asparagus. If you bend the bottom of the asparagus stems, the woody part will snap off about an inch or so from the bottom. This leaves the tender spears for roasting. You can line them all up (ends together) and use the snapped one as a guide to cut the ends off the rest.
- Line a large baking sheet with parchment paper (or aluminum foil) and arrange the carrots in a single layer on one side and the asparagus in a single layer on the other side.
- Mix up the marinade and drizzle all of it over the vegetables. Mix them around to coat.
- Place the baking tray in a preheated oven to 400 degrees F. Roast the vegetables for 15-20 minutes and pull them out to check the doneness with a fork. Sometimes the asparagus takes less time so you can take it off the tray if needed. Continue cooking if needed. Mine took 25-30 minutes.
Notes
The cooking time will vary depending on the size of the carrot and asparagus spears.
Other oils or butter work great!
Save the carrot peels and tops to make easy homemade broth.
These vegetables can be cooked over medium heat in a cast iron skillet.
Servings: 6