Imagine the tender crunch of perfectly roasted asparagus and carrots, now elevate that with a drizzle of creamy, tangy hummus lemon-dill sauce. This isn't just another side dish; it is a flavorful recipe everyone can enjoy!
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This savory roasted asparagus and carrots quickly became a family favorite once we introduced a zesty lemon-dill hummus drizzle over top. This creamy, full-flavored addition compliments the natural flavors of the carrots and asparagus and helps make it kid-friendly!
I began experimenting with this dish a few years ago to make veggies more exciting and inclusive for my son who couldn't have dairy. The hummus was a game-changer, adding a creamy consistency and a burst of flavor that my son loved.
Roasted veggies are a great addition to a busy weeknight since there is minimal prep. However, this dish's colors and the hummus drizzle make it elegant enough to serve holiday meals. We often have it on our easter and Christmas table.
⭐Got leftovers: Our hummus drizzle doubles as a delicious salad dressing, we love it on our spinach, arugula, and fennel salad.
😄Why You'll Love This Recipe
- Quick & Easy: Ready in just 35 minutes with simple steps!
- Allergy-Friendly: Gluten-free, dairy-free, and nut-free, this easy recipe is designed to be enjoyed by everyone, regardless of dietary restrictions.
- Boosts Veggie Intake: Combining asparagus and carrots with a flavorful twist encourages kids and adults alike to enjoy their greens (and oranges) in a fun, tasty way.
- Adds a Gourmet Touch to Meals: The hummus lemon drizzle elevates the dish, making it feel gourmet with very little effort—ideal for impressing guests or treating your family.
🧠Nutrient Highlight: Brain Health
With my background in neuroscience, I appreciate how vital nutrients are for brain health. This Roasted Asparagus and Carrots dish is rich in:
- Vitamin A: Essential for brain function and cognitive health. It supports the growth and maintenance of brain cells, and acts as an antioxidant in the brain (1, 2)!
- Fiber: Helps maintain stable blood sugar levels, helping to prevent energy spikes and crashes (3, 4).
- Iron: Crucial for oxygen transport in the brain, aiding focus and cognition (5).
🥕Ingredients: What You'll Need
Here are the simple ingredients you will need to make this easy roasted asparagus and carrot recipe:
For the Roasted Vegetables:
- Fresh Asparagus: Look for the freshest asparagus. Choose asparagus stems that are bright green with firm spears.
- Large Carrots: I love the natural sweetness of carrots, especially when roasted. I like to remove the outer peel and cut them into batons as the peel can often be bitter once roasted.
- Olive Oil: A drizzle of olive oil ensures your veggies get that perfect, crispy edge while roasting.
- Garlic powder: Adds a subtle hint of warmth and depth. Garlic powder is one of those pantry staples I can't do without.
- Salt and Freshly Ground Black Pepper: Seasoning is key. A good pinch of salt and a twist of black pepper bring out the fresh flavors of our spring veggies.
- Fresh Dill: Dill's aromatic flavor complements the natural sweetness of the carrots and the earthiness of asparagus.
Ingredients for the Lemon-Dill Hummus Drizzle:
- Hummus: The creamy base of our drizzle. Feel free to use your favorite variety; I find a classic hummus works best for a smooth, rich flavor.
- Fresh Lemon Juice: A squeeze of lemon juice adds a bright, citrusy kick.
- Water: I add water to help adjust the consistency of the drizzle.
- Fresh Dill: Dill brings a fresh, slightly tangy flavor that pairs wonderfully with the lemon.
- Fresh Cilantro: Cilantro adds a burst of freshness and color. It's one of those herbs that instantly brightens any dish.
- Salt and Pepper: A final seasoning to taste. It's all about finding that perfect balance.
For full list of ingredients and quantities, see the recipe card.
👩🏽🍳Step-By-Step: How to Make This
Step 1: Preheat and Prep Vegetables
Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect roast and caramelized edges. Meanwhile, wash and dry your asparagus and carrots.
Step 2: Cut The Carrots and Asparagus
Then trim the woody ends of the asparagus. Cut the carrot tops then peel the outer peels from the carrots. Cut the carrots into batons to ensure they're a similar size to the asparagus spears for even cooking.
Step 3: Season Your Asparagus and Carrots
In a large mixing bowl, toss the asparagus and carrots with olive oil, ensuring they're well coated. Then, season with salt, pepper, and garlic powder. Sprinkle over the finely chopped dill for that aromatic touch.
Step 4: Place in Baking Pan
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. It's important not to overcrowd them to allow for even roasting.
Step 5: Roast the Asparagus and Carrots
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and the edges are starting to brown. Halfway through, give them a stir for even cooking.
Pro Tip: Keep an eye on your veggies as oven temperatures can vary. The key to perfect roasted vegetables is that golden edge with a tender inside.
Step 6: Make the Hummus Drizzle
While the vegetables are roasting, prepare the drizzle. In a small bowl, whisk together the hummus, lemon juice, dill, and olive oil. Add water as needed to achieve a creamy, drizzle-able consistency.
Pro Tip: Start with less water and gradually add more until you reach the desired consistency. It's easier to thin the sauce than thicken it!
Step 7: Assemble the Tasty Side Dish
Once the vegetables are roasted, transfer the roasted carrots and asparagus to a serving platter. Generously drizzle the herbed hummus sauce over the warm vegetables. Garnish with additional fresh dill, cilantro, and a sprinkle of lemon zest for a burst of freshness.
Pro Tip: Serving immediately while warm ensures the vegetables are at their best texture and the hummus drizzle melds beautifully with the roasted flavors.
💡Recipe & Time -Saving Tips
Here are some tips to make sure your roasted vegetables are always a hit:
- Cut Evenly-Sized Veggies: Cut your veggies into similar sizes for uniform roasting. This ensures everything cooks evenly, avoiding under or overcooked pieces.
- Use Parchment Paper: It prevents sticking and makes cleanup easy. Plus, it helps vegetables roast evenly.
- Don't Skimp on Seasoning: A good sprinkle of salt, pepper, and lemon zest before roasting can elevate the flavors.
- Meal Prep Tip: Roast a big batch and store in an airtight container in the fridge. They reheat well and can be added to salads, wraps, or served as sides.
- Quick Warm-up Tip: If your roasted veggies lose their crispness, pop them back in the oven for a few minutes before serving. This can help revive the texture and warmth.
🥬Ingredient Substitutions
Here are a few ideas to help you adapt this roasted asparagus and carrots recipe based on what's available:
- No asparagus? Try green beans or Brussels sprouts.
- Missing carrots? Sweet potatoes or parsnips make great alternatives. The key is to adjust roasting times as needed for different veggies.
- Herbs and Seasonings: If you're out of dill, rosemary, thyme or oregano can step in.
- No fresh herbs? Dried ones work too, just use them sparingly as their flavors are more concentrated.
- Hummus Drizzle Alternatives: No hummus? Blend white beans or chickpeas with olive oil and lemon juice for a similar creamy sauce. You can also experiment with adding fresh parsley, nutritional yeast, or even a sprinkle of sesame seeds for different flavors.
- Cheese it Up: If you are not on a dairy-free diet, you can add goat cheese or feta for a more classic veggie roast.
🍽️Recipe Variations
Got leftovers or looking to shake things up? Here's how to repurpose your roasted veggies or tweak the recipe:
- Salad Topper: Chop the roasted asparagus and carrots into bite-sized pieces and toss them into your favorite greens for a hearty salad. Add a sprinkle of goat cheese or sesame seeds for extra flavor.
- Grain Bowl Base: Use leftover veggies as a base for a nutritious grain bowl. Pair with quinoa, rice, or farro, and drizzle with your herbed hummus sauce for a complete meal.
- Wrap Filling: Warm up the veggies and wrap them in a tortilla with some fresh greens and a dollop of hummus for an easy, tasty lunch.
🥡Storage
Store leftover roasted asparagus and carrots in an airtight container in the fridge. They'll keep well for up to 3-4 days. For the herbed hummus drizzle, keep it in a separate container to maintain freshness and prevent the veggies from getting soggy. To revive the roasted vegetables, spread them out on a baking sheet and warm in the oven at 350°F (175°C) until heated through.
❔Recipe FAQ
While not our first choice for this recipe, you can use frozen asparagus and carrots. The texture and roasting time will vary. For best results, thaw the vegetables slightly and pat them dry to remove excess moisture.
To add a kick to your roasted asparagus and carrots, consider sprinkling some red pepper flakes or cayenne pepper along with the other seasonings before roasting. You can also add a dash of hot sauce to the hummus drizzle for an extra spicy touch.
For a lower-fat version of the hummus drizzle, you can blend cooked white beans or chickpeas with lemon juice and a bit of water until smooth. Season with herbs and spices as desired. This alternative provides a creamy texture with less fat.
🥣More Easy Side Dishes
📖 Recipe
Roasted Asparagus and Carrots with Hummus Lemon Drizzle
Ingredients
For the Roasted Vegetables:
- 16-20 asparagus ends trimmed (about 1lb)
- 5 large carrots peeled and cut into batons
- 2 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For the Hummus Lemon Drizzle:
- ½ cup hummus
- ¼ cup water
- 2 tablespoon fresh lemon juice
- 1 tablespoon fresh dill
- 1 tablespoon fresh cilantro
- ¼ teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C). This high heat is one of the easiest ways to ensure your veggies come out perfectly roasted.
- Meanwhile, prep your veggies. Trim the woody ends from the asparagus and peel the carrots. Cut the carrots into batons to ensure they cook evenly alongside the asparagus.16-20 asparagus, 5 large carrots
- In a large bowl, combine the asparagus and carrots with olive oil, salt, pepper, garlic powder, and rosemary. Toss until everything is well-coated with the seasonings and oil. This mix is your flavor foundation.2 tablespoon olive oil, 1 tablespoon garlic powder, 1 tablespoon rosemary, ¼ teaspoon black pepper, ¼ teaspoon salt
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Place the veggies in the preheated oven and roast for about 20-25 minutes. You're aiming for them to be tender but with a bit of a bite, and those lovely browned edges. Give them a stir halfway through to ensure even cooking.
- While the vegetables are roasting, prepare your hummus lemon drizzle. In a small bowl, whisk together the hummus, lemon juice, olive oil, dill, salt, and water until it reaches a pourable consistency.½ cup hummus, 2 tablespoon fresh lemon juice, 1 tablespoon fresh dill, 1 tablespoon fresh cilantro, ¼ teaspoon salt, ¼ cup water
- Once the vegetables are roasted, arrange them on your serving platter. Drizzle generously with the hummus lemon mixture, then garnish with additional dill and a sprinkle of lemon zest for that final touch.
Notes
- Ensuring your vegetables are cut to similar sizes promotes even roasting.
- Arrange in a single layer on the baking pan to ensure they roast evenly, getting those delicious caramelized edges.
- Adjust the thickness of your hummus drizzle to your liking by adding more or less water.
Nutrition
📝Information Source
- Olson, C. R., & Mello, C. V. (2010). Significance of vitamin A to brain function, behavior and learning. Molecular nutrition & food research, 54(4), 489-495.
- Zaidi, S. K. R., & Banu, N. (2004). Antioxidant potential of vitamins A, E and C in modulating oxidative stress in rat brain. Clinica Chimica Acta, 340(1-2), 229-233.
- Makori, I. (2024). Effect of Dietary Fiber Intake on Blood Sugar Levels in Kenya. American Journal of Food Sciences and Nutrition, 6(1), 12-22.
- Ohr, L. M. (2015). Managing blood sugar. Food Technology, 69(2), 71-75.
- Qian, Z. M., & Shen, X. (2001). Brain iron transport and neurodegeneration. Trends in molecular medicine, 7(3), 103-108.
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