Revamp your veggie routine with these mouthwatering honey butter roasted carrots and asparagus! In just 20 minutes, you'll have a side dish that steals the spotlight. Simply pop them in the oven while you whip up the main course. Sweet, savory, and utterly irresistible, even the fussiest eaters won't be able to resist diving into these veggies. Say goodbye to bland sides and hello to flavor-packed goodness!
I love how easy roasting vegetables is! Just throw them in the oven while preparing the rest of the meal, and you have a great side in no time. This sheet pan side dish uses a simple brushed-on glaze of honey and butter for a perfectly sweet-savory taste.
When you quarter carrots lengthwise, roasted carrots and roasted asparagus have the same cook time, so they are sure to both come out perfectly soft and tender.
I love to serve roasted vegetables with either a pasta dish or some baked chicken. Give this penne with sausage or this roast za'atar chicken a try!
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Key Ingredients
- Carrots: For the best flavor, use the firmest carrots you can find. Baby carrots work in a pinch, but full carrots roast better in the oven.
- Asparagus: I prefer skinny stalks when roasting asparagus. If you can only find thick stalks at the store, add about 3-5 minutes to the cook time.
- Honey: Honey makes a great sticky sweet glaze for these vegetables. If you don't have honey or are vegan, maple syrup is a good alternative.
- Butter: Adds a savory flavor to the glaze and helps the vegetables crisp up.
- Lemon Zest: Lemon zest adds a sprinkle of lemony brightness that makes these veggies really pop!
Find the complete ingredient list below.
Instructions
- Preheat your oven to 425°F (220°C). Mix melted butter, honey, and a pinch of salt in a small bowl until smooth.
- Line a baking sheet with parchment paper. Wash, dry, and trim carrots and asparagus.
- Spread the carrots and asparagus evenly on the baking sheet. Brush them generously with the honey butter mixture.
- Roast in the oven for about 15 minutes until tender, checking occasionally.
- Serve hot, optionally garnishing with extra sea salt and lemon zest for added flavor. Enjoy your honey butter roasted carrots and asparagus!
Substitutions
Because honey is technically not vegan, you can use maple syrup as a vegan alternative.
I like to keep these simple, but feel free to spice these up with some additional toppings such as olive oil, parmesan cheese, goat cheese, black pepper, or balsamic vinegar.
Equipment
A sheet pan and a basting brush are all that are needed for this recipe!
Storage
If these roasted veggies make it past dinner time, they will stay good in a well-sealed container in the fridge for 1-2 days.
Top Tip
Heat the honey for about 30 seconds in the microwave before mixing with the butter to make brushing onto the vegetables easier.
FAQs
A very hot oven will help keep roasted asparagus crispy. For this recipe, I preheat the oven to 425 degrees. Adding an even coat of butter or olive oil helps to crisp up the veggies as well.
When you quarter carrots lengthwise, they cook at the same rate as asparagus. In a 425-degree oven, they will cook in about 15-20 minutes, depending on how thick they are.
Yes! Carrots and asparagus are great springtime vegetables that both go great with this simple honey butter glaze.
Similar Recipes
Looking for other recipes like this? Try these:
Honey Butter Roasted Carrots and Asparagus
Nutrition
Ingredients
- ¼ cup melted butter (preferably unsalted)
- ¼ cup honey (or maple syrup)
- 1 tsp sea salt (plus more for topping)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 lb carrots (peeled and cut into quarters lengthwise)
- 1 lb asparagus (tough ends trimmed off)
Instructions
- Preheat your oven to 425°F (220°C). In a small bowl, mix together melted butter, honey, and salt until well combined.
- Place carrots and asparagus on a baking sheet lined with parchment paper, spreading them out evenly.
- Brush the honey butter mixture onto the vegetables.
- Bake in the oven for about 15 minutes, or until the vegetables are tender.
- Serve with an extra sprinkle of sea salt and lemon zest.
Video
Notes
Did you make roasted carrots and asparagus? Rate the recipe above!
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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