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Balsamic Roasted Asparagus and Carrots on a plate surrounded by yellow and purple flowers

Balsamic Roasted Asparagus and Carrots

This simple and healthy springtime side dish is the perfect accompaniment to any meal! Fresh veggies with a flavorful and slightly sweet balsamic glaze-- perfect! 

Cuisine Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Paleo, Soy-Free, Vegan, Vegetarian, Whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 100 kcal


  • 1 lb asparagus, woody ends snapped off
  • 2 large carrots, peeled and cut into matchsticks
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon vegetable broth
  • Salt and pepper, to taste


  1. Preheat the oven to 425 degrees.
  2. Mix olive oil and balsamic vinegar togther in a small bowl.
  3. Add asparagus and carrots to a 9x13 inch baking dish. Pour the olive oil and balsamic vinegar mixture over the top. Toss well to coat evenly.
  4. Add vegetable broth. Season generously with salt and pepper. Toss to coat again.
  5. Put baking dish in the pre-heated oven. Bake for 8-12 minutes until veggies are cooked through, but still crunchy. Enjoy!

Recipe Notes

I recommend using a high quality balsamic vinegar for this recipe.  I love MiaBella Balsamic Vinegar.  It has great flavor and you only need a little bit.  I've had my bottle for at least a year! Use a tablespoon or two in salads or drizzle a small amount on meat/tofu for easy, healthy flavor.

You can substitute the vegetable broth for chicken broth, if that's what you have available.

Nutrition Facts
Balsamic Roasted Asparagus and Carrots
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 39mg2%
Potassium 326mg9%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 5955IU119%
Vitamin C 8.2mg10%
Calcium 37mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.