Honey garlic roasted asparagus and carrots with crispy parmesan
Sweet, garlicky roasted asparagus and carrots finished with crispy parmesan. An easy, flavorful side dish perfect for any meal.
Equipment
- Large Rimmed Baking Sheet
- mixing bowl
- Tongs or spatula
- Microplane or fine grater
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 1 bunch asparagus, trimmed
- 3 tablespoon olive oil
- 2 tablespoon honey
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss carrots with 1½ tablespoon olive oil, salt, and pepper. Spread on the pan and roast for 10 minutes.
- In a small bowl, mix remaining olive oil, honey, and garlic.
- Remove carrots from oven, add asparagus, and drizzle with honey garlic mixture. Toss gently.
- Spread everything evenly and roast for another 12–15 minutes.
- Sprinkle parmesan over the veggies and roast an additional 8 minutes, until golden and crispy.
- Serve immediately and Enjoy!
Notes
- Dry your veggies really well after washing. Extra moisture will steam the veggies rather than roast.
- Cut carrots on a slight diagonal for more surface area = more caramelization and prettier presentation
- Warm the honey slightly before mixing if it’s thick. This will coat the veggies more evenly.
- Let the veggies sit for 2–3 minutes after roasting before serving—this helps the glaze thicken and cling better.
- Taste one carrot before serving—they should be tender all the way through; if not, give them a few more minutes
- For extra golden edges, switch to broil for the last 1–2 minutes (watch closely as things move fast here 🔥)
- Add frech herbs (like parsley or thyme) after roasting, not before, so they stay fresh and vibrant.