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roasted carrots and asparagus covered in balsamic glaze drizzle on a wooden plate.

Roasted Carrots and Asparagus with Balsamic Glaze

This roasted carrots and asparagus recipe gets an upgrade with a simple balsamic glaze. The perfect side dish for any meal to take full advantage of asparagus this spring (or anytime!).
5 from 2 votes
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 107 kcal

Equipment

  • Sheet pan

Ingredients
  

  • 3 carrots
  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper to taste
  • ½ cup balsamic vinegar

Instructions
 

  • Preheat the oven to 425 degrees F. Prepare your carrots by washing well and scrubbing any dirt and grime away. Cut the very end off to remove the stem piece. Then cut your carrot in half, top to bottom. Cut each half again into ½ inch pieces, trying to get them as uniform as possible for even cooking. Spread out on a sheet pan.
  • Prepare the asparagus by washing well and removing the woody ends. Place a hand on each end (you can do 3-4 at a time to make this go quicker) and apply gently pressure. The asparagus spears will naturally snap to separate the tender stem from the woody end.
  • Arrange the asparagus and carrots on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, or until tender and browned. Flip half-way through.
  • While your asparagus and carrots are roasting, prepare the balsamic glaze. Add the balsamic vinegar to a small pot and turn the heat to medium/low. Simmer for 10 minutes, turning the heat down if needed, string frequently. In the last 2-3 minutes, stir consistently and watch closely. The glaze is done when the vinegar has reduced down to about 2 tablespoons and it's thick enough for the spoon to leave a trail  when dragged across the bottom of the pot. Drizzle the glaze over top of the asparagus and carrots and serve warm.

Notes

The balsamic glaze may become too thick from either cooking too long or letting sit too long when cooling. If this happens, add a teaspoon of water to the glaze, return to heat and whisk into the glaze until it reaches your desired thinness. It will thicken upon standing.
The woody ends of asparagus can be saved to make a delicious asparagus soup. You can store the ends in an airtight container in the freezer until you're ready to use. If you're not using the asparagus ends, they can be composted.

Nutrition

Serving: 0.25recipeCalories: 107kcalCarbohydrates: 16gProtein: 2gFat: 4gSugar: 10g
Keyword Asparatus, Oven, Spring, Vegan
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