These Roasted Carrots and Asparagus are coated in a Chinese-inspired dressing for an irresistible side dish!
You need just a handful of ingredients and few minutes of prep time to enjoy these easy, healthy oven-roasted veggies.
Plus, by swapping out a few ingredients, this is also gluten-free, soy-free, vegan, Paleo and Whole30 friendly!
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Roasted Carrots and Asparagus
Roasting veggies is one of the easiest ways to cook them – just chop, toss with oil and seasoning and throw it in the oven.
And roasting is often very forgiving, too. Even if you roast vegetables a bit too long, they’ll still be good.
And for this version, I wanted the vegetables to have flavors from Chinese cuisine so that they’ll go well with my Chinese-Style Ribs as well as a lot of other similar dishes.
But instead of using soy sauce (which contains gluten), we’re using coconut aminos, which is coconut sap reduced until thick and syrupy with a salty/sweet flavor.
Add some rice wine vinegar and sesame oil, and you’ve got sweet carrots and earthy asparagus in a bright and tangy dressing! Then toss on some toasted sesame seeds for crunch and you’re all set.
What you need for Chinese-Inspired Roasted Carrots and Asparagus
Ingredients:
- 1 lb. carrots
- 1 bunch thick asparagus
- avocado oil or coconut oil
- fine sea salt
- ground black pepper
- garlic powder
- ginger powder
- coconut aminos (I tested this recipe using Coconut Secrets; if you use a different brand, it might have a different amount of sodium in it)
- unseasoned, unsweetened rice wine vinegar
- roasted (sometimes called toasted) sesame oil
- toasted sesame seeds
- chopped fresh parsley, cilantro, basil or mint (optional, for garnish)
Equipment:
- a cutting board
- a chef’s knife
- 2 small mixing bowls
- a vegetable peeler
- measuring spoons (these are my favorite because they actually fit into spice jars!)
- baking sheet (possibly two, see notes about using thin asparagus)
- a small skillet (if you need to toast the sesame seeds)
- cooking tongs or two heat-proof spatulas
- aluminum foil or parchment paper
- a serving platter
How to make Chinese-Inspired Roasted Carrots and Asparagus
Step 1: Heat the oven to 425°.
Step 2: Line a baking sheet with foil or parchment.
Step 3: Peel the carrots and trim off both ends. If the carrots are very thick, cut in half lengthwise. You want the carrots and asparagus to have a similar thickness so they bake evenly. If your asparagus is thinner than the carrots, see the notes below the recipe.
Step 4: Trim the bottom 1.5-2″ off each asparagus stalk and discard the ends. Add the asparagus to the baking sheet.
Step 5: Toss the veggies with the oil, salt, pepper, garlic powder and ginger powder.
Step 6: Roast until the veggies are tender and starting to caramelize, about 25-35 minutes.
Step 7: While the veggies roast, in a small bowl mix together the coconut aminos, rice wine vinegar and sesame oil.
Step 8: Once the veggies are done, take them out and immediately pour the dressing over. Toss to coat, then sprinkle on the sesame seeds and fresh herbs (if using) and serve.
Frequently Asked Questions (FAQ)
You can try other veggies like green beans, Brussels sprouts or cauliflower. You can also use cubed root vegetables like butternut squash or sweet potatoes but those will probably need about 35-45 minutes total in the oven.
No rice vinegar? Try apple cider vinegar, lemon juice, lime juice or orange juice.
No coconut aminos? Try gluten-free soy sauce (called tamari). Just keep in mind this often has more sodium than coconut aminos so you might need to decrease the amount of salt you add.
No sesame seeds? Try toasted nuts like sliced or slivered almonds, cashews or walnuts.
The sesame seeds can be toasted up to 2 weeks in advance and stored at room temperature or in the fridge. The coconut aminos, rice vinegar and sesame oil can be mixed together and stored in the fridge for up to a month.
Leftovers can be kept in the fridge for up to 3 days (although they’ll get softer as they sit). Reheat in the microwave or in a low oven for 15-20 minutes.
I do not recommend freezing this.
Other recipes you might like:
- Chinese-Style Ribs (Paleo, gluten-free)
- Easy Roasted Asparagus with Lemon
- Beef Satay Stew with Sweet Potato Rice (Paleo, Whole30)
- Balsamic Roasted Green Beans, Brussels Sprouts and Dates (Paleo, Whole30, vegan)
- 4 Great Ways to Cook Parsnips (Paleo, Whole30, vegan)
Chinese-Inspired Roasted Carrots and Asparagus (Paleo, Whole30)
Ingredients
- 1 pound carrots (any color)
- 1 bunch thick asparagus
- 1½ tablespoons avocado oil or coconut oil
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 tablespoon coconut aminos
- 1 teaspoon unsweetened, unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons chopped fresh parsley, cilantro, basil or mint
- 2 teaspoons toasted sesame seeds (see note)
Instructions
- Heat the oven to 425°.
- Line a baking sheet with aluminum foil or parchment paper.
- Peel the carrots and trim off both ends. If the carrots are very thick, cut in half lengthwise. You want the carrots and asparagus to have a similar thickness so they bake evenly. If your asparagus is thinner than the carrots, I address that in the notes below. Add the carrots the baking sheet.
- Trim off the bottom 1½-2" of the asparagus stalks. Add to the carrots.
- Toss the vegetables with the oil, salt, pepper, ginger and garlic.
- Roast until tender and just starting to caramelize, about 25-35 minutes, rotating the pan 180° halfway through the cooking time.
- Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar and sesame oil.
- Once the veggies are done, carefully toss them with the coconut aminos mixture until thoroughly coated. Sprinkle the fresh herbs (if using) and sesame seeds over everything and serve.
Notes
- You can try other veggies like green beans, Brussels sprouts or cauliflower. You can also use cubed root vegetables like butternut squash or sweet potatoes but those will probably need about 35-45 minutes total in the oven.
- No rice vinegar? Try apple cider vinegar, lemon juice, lime juice or orange juice.
- No coconut aminos? Try gluten-free soy sauce (called tamari). Just keep in mind this often has more sodium than coconut aminos so you might need to decrease the amount of salt you add.
- No sesame seeds? Try toasted nuts like sliced or slivered almonds, cashews or walnuts.
Megan Stevens says
Wow, these are so special together for spring. I love the ginger and coconut aminos with both of these veggies!
Paleo Gluten Free Guy says
Thanks!
Jennifer Fisher says
Weird me, I have an aversion to cooked carrots – -it’s the texture. But I make your recipe and having them roasted like this was a game changer – thank you.
Paleo Gluten Free Guy says
Oh good! Roasted carrots are definitely different than steamed or sauteed carrots. Maybe that’s why you liked them?
yang says
So healthy and colourful! The sesame seeds are a nice touch.
Paleo Gluten Free Guy says
Thanks!
Stacey Crawford says
Best roasted veggies yet! So much flavor 🙂
Paleo Gluten Free Guy says
Thanks so much!
Alyssa Fusco says
I love this combination of flavors!
Paleo Gluten Free Guy says
Thanks!
Jean Choi says
The spices are so delicious! So perfect with roasted chicken.
Paleo Gluten Free Guy says
Ooh, good call!