Springtime vegetables are now arriving in our CSA boxes from Riverdog Farm and this easy side of roasted carrots and asparagus with rabe recipe is one of the easiest ways to enjoy spring veggies as they arrive in season.
With just a few simple ingredients, we’ve crafting a delicious side of roasted vegetables to serve alongside a speedy weeknight meal. Scroll down to see how we make it and print or pin the recipe card to make this tonight.
What You’ll Love About This Roast Carrots and Asparagus Recipe
I recreated this from a side dish I had at Zuni Café in San Francisco in March as the first asparagus spears arrived. When I asked the server how the vegetables were prepared they replied, “High oven, a touch of oil and salt.” The dish itself also came with a white bean ragout and a wild nettle pesto so I’m aiming to craft similar dishes to pair with this side.
This easy side dish truly is simple. Three veggies, olive oil, and kosher salt. That said, you’ll love that this requires few ingredients and can be ready in under 30 minutes. This dish is freezer friendly, too, so you can batch prep this recipe and reheat for even easier meal prep during busy weeknights.
Ingredients We Need for the Roasted Carrots and Asparagus Recipe
While this recipe really rests in using just a handful of ingredients that include sweet carrots, asparagus, and rabe. That said, the list below offers substitutions and ingredient additions can merely help to enhance the flavors of this perfect side dish with minimal prep work:
- Save the carrot tops of carrots, if they came with the tops, and make a seasonal pesto to drizzle on top of the finished dish.
- If you don’t have large carrots, baby carrots will work.
- Instead of rabe you could swap for broccolini or green beans. Even sugar snap peas or cruciferous brussels sprouts could work well here.
- A bit of lemon zest can add brightness to the dish after roasting.
As for equipment, we need only a cutting board, vegetable peeler for the carrots, and either a cast iron skillet or rimmed baking sheet for roasting the vegetables.
How to Make This Easy Roasted Carrots and Asparagus with Rabe Recipe
This side dish is ready quickly and requires few steps in prep. Here is how we make this easy recipe:
- Preheat oven to 425 degrees Fahrenheit. If not using a cast iron skillet, line a rimmed large baking sheet with parchment paper or aluminum foil.
- Peel and slice carrots into 1/2 inch diced pieces on the diagonal. Discard carrot peels or add them to a freezer bag for stock scraps. Add to a 12-inch cast iron skillet or rimmed sheet pan lined with parchment paper or foil.
- Trim the ends of the spears to remove the woody ends of the asparagus. Slice each asparagus stalk into 1/2 inch diced chunks on the diagonal. Add the fresh asparagus pieces to the skillet with the carrots.
- Remove the outer leaves of the rabe and roughly chop the tops and stems. Add the chopped rabe to the cast iron skillet with accompanying vegetables. All vegetables are assembled in a single layer to promote even cooking.
- Drizzle vegetables with the olive oil and season with kosher salt. Roast the carrots, asparagus, and rabe for 15 to 20 minutes or until vegetables begin to caramelize and carrots are knife tender. Serve immediately with roast protein and other sides of choice.
As the carrots, rabe, and asparagus cook prep your favorite seasonal pesto to serve alongside. This Dandelion Pesto is a favorite for early spring greens. A white bean mash or even cauliflower puree will work with the oven-roasted asparagus, carrots, and rabe as a bed to enjoy the roast seasonal veggies.
Serving Suggestions and FAQ
These roast veggies will be your new favorite way to enjoy spring time produce. In just a few simple steps you’ll have a dish that is the perfect addition to your weeknight meals.
Garnish with fresh herbs for elevated presentation and a touch of fresh flavor. Store any leftover roast vegetables in an airtight container in the refrigerator for up to 5 days. Sharing a few more tips and answering a couple frequently asked questions:
We remove the woody part of asparagus because it’s tough, less flavorful, and takes longer to cook than the tender tips. In other words, it can make for an unpleasant eating experience so removing the ends is a great way to ensure we’re cooking the most tender part of the asparagus.
I love this method of roasting vegetables using what is in season most. For autumn, I might swap the carrots for roast sweet potatoes. I may use kale instead of the rabe. Brussels sprouts for the asparagus. The best part is this side dish can be paired with a variety of main dishes so you can’t go wrong.
Depending on the flavor elements you’d want to incorporate you could add some crumbled goat cheese or feta, a drizzle of honey or maple syrup, and other fresh herbs like parsley, chives, or even cilantro. Use what you like and what feels most delicious to your palate.
Roasted Carrots with Asparagus and Rabe
Equipment
- One 12-inch cast iron skillet or rimmed baking sheet lined with parchment paper
Ingredients
- 2 cups diced carrots from 2 to 3 large carrots
- 2 cups diced asparagus from 4 to 6 asparagus
- 2 cups chopped rabe Dino, Broccoli, or Napa rabe all work well here
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Peel and slice carrots into 1/2 inch diced pieces on the diagonal. Add to a 12-inch cast iron skillet or rimmed baking sheet lined with parchment paper.
- Trim the ends of the asparagus spears and slice into 1/2 inch diced chunks on the diagonal. Add to the skillet with the carrots.
- Remove the outer leaves of the rabe and roughly chop the tops and stems. Add the chopped rabe to the cast iron skillet with accompanying vegetables.
- Drizzle vegetables with the olive oil and season with kosher salt. Roast the carrots, asparagus, and rabe for 15 to 20 minutes or until vegetables begin to caramelize and carrots are knife tender. Serve immediately with roast protein and other sides of choice.
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