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Easy Roasted Asparagus and Carrots with Toasted Nut Crumble

A colorful and healthy roasted vegetable side dish featuring caramelized asparagus and carrots topped with a crunchy toasted nut crumble.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Spring
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 lb fresh asparagus trimmed
  • 1 lb rainbow carrots peeled and sliced lengthwise
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
Toasted Nut Crumble
  • 0.33 cup walnuts finely chopped
  • 0.25 cup sliced almonds
  • 1 tbsp olive oil
  • 1 tbsp panko breadcrumbs
  • 1 tbsp fresh parsley chopped
  • 1 pinch sea salt
  • 1 pinch black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Skillet
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, garlic, salt, pepper, thyme, and smoked paprika.
  3. Roast carrots for 15 minutes until beginning to soften.
  4. Toss asparagus with remaining olive oil and seasonings.
  5. Add asparagus to the baking sheet and continue roasting 10–12 minutes until tender and caramelized.
  6. In a skillet, toast walnuts, almonds, breadcrumbs, and olive oil until golden and fragrant.
  7. Stir parsley, salt, and pepper into the nut crumble mixture.
  8. Transfer vegetables to a serving platter, drizzle with lemon juice, and top with toasted nut crumble before serving.

Notes

For extra flavor, garnish with feta cheese, lemon zest, or crushed red pepper flakes before serving.