Get ready to celebrate the flavors of spring and elevate your veggie side dish game with this easy roasted carrots and asparagus recipe featuring fresh tarragon herb butter and toasted pistachios. With just a handful of ingredients and a few simple steps, you can create a beautiful and satisfying dish that’s perfect for any occasion.
Why Do You Need These Roasted Carrots and Asparagus in Your Life?
Whether you are looking to get more veggies on your plate or are in need of inspiration for an easy vegetable side dish, these roasted carrots and asparagus are sure to become your new go-to.
With a mouthwatering combination of earthy roasted vegetables, fragrant tarragon butter, and crunchy pistachios, this dish is both healthy and flavorful.
Plus, it’s incredibly easy to make, making it a great choice for busy weeknights or lazy weekend afternoons. Try pairing it with this easy one-pan Chicken and Potatoes in Cider Cream Sauce and get ready to savor every delicious bite!
And if you are not a tarragon lover, try a drizzle of our easy Balsamic Citrus Vinaigrette over the roasted carrots and asparagus instead!
Looking for more easy roasted veggie side dishes? Be sure to try our spicy-sweet maple Sriracha Brussels sprouts, our zesty Italian roasted vegetables, our spice roasted hot honey carrots, and our savory charred broccolini with lemon, garlic, and parmesan.
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What is Tarragon Exactly?
If you’re not familiar with tarragon, it’s time to get acquainted with this versatile herb! With its delicate green leaves and unique anise-like flavor, tarragon is a staple in French cuisine and adds a touch of sophistication to any dish. For this recipe we are pairing it with roasted carrots and asparagus, a classic flavor pairing.
Tarragon butter, made by mixing finely chopped tarragon with butter, can be brushed onto the roasted vegetables to add an extra layer of flavor.
Plus, the bright green color of the tarragon butter adds a beautiful visual contrast to the dish. To take it up a notch, we’re sprinkling some toasted pistachios on top for some nutty flavor and a bit of crunch!
Ingredients You Will Need
*See the full list of ingredients and quantities in the recipe card at the bottom of the page.
- Carrots – look for thinner carrots for this recipe, they cook more quickly alongside the asparagus. But no worries if not, you can just halve and quarter them.
- Asparagus – thicker spears are better for matching the cooking time of the carrots.
- Fresh tarragon – most grocery stores carry tarragon and you can usually find it alongside other fresh herbs like basil and rosemary. You can substitute dried tarragon for this recipe but I would suggest trying a different fresh herb instead like thyme, mint or dill so you still get that fresh herb zestiness!
- Unsalted butter – softened at room temperature.
- Fresh lemon juice – fresh squeezed is the best.
- Toasted pistachios – you can toast the unshelled kernels in a skillet or in the oven, but I used these already roasted and shelled pistachios for this recipe.
Recipe Roadmap with Images
Time needed: 25 minutes
- Preheat oven and season the carrots and asparagus.
Preheat oven to 425°F. On a large rimmed baking sheet toss the carrots and asparagus in the olive oil so they are thoroughly coated (I like to use my hands). Then season with salt and fresh ground pepper.
- Roast the veggies.
Roast in the oven for 15-20 minutes until the veggies are tender. The asparagus might be done sooner than the carrots. If so, remove the asparagus and continue cooking the carrots another 5 minutes or so.
- Make the tarragon butter.
In a small bowl, using a fork, mix together the softened butter, lemon juice, tarragon, and salt.
- Assemble the dish.
Once the carrots and asparagus are finished roasting, toss with 1-2 tablespoons of the tarragon butter (you will have extra tarragon butter left over) and then plate them for serving. Sprinkle with chopped pistachios and extra chopped tarragon.
- Serve immediately and enjoy!
Roasted Carrots and Asparagus with Tarragon Butter
- large baking sheet or two smaller baking sheets
Carrots and asparagus
- 4-5 carrots halved and quartered lengthwise
- 1 bunch asparagus trimmed (you want roughly equal amounts of carrots and asparagus)
- 1 tablespoon extra virgin olive oil
- salt and black pepper enough to sprinkle over carrots and asparagus before roasting
- 4 tablespoons unsalted butter at room temperature
- 1 tablespoon fresh tarragon leaves finely chopped, plus extra for garnish
- ¼ teaspoon sea salt
- 1 teaspoon lemon juice
- 2 tablespoons pistachios shelled, toasted, and finely chopped
- Preheat the oven to 425°F.
- Peel, trim and then halve and quarter carrots lengthwise. Trim tough bottom portions of the asparagus spears if needed.
- On a large, rimmed baking sheet toss the carrots and asparagus in the olive oil so they are thoroughly coated (I like to use my hands). Then season with salt and fresh ground pepper.
- Roast in the oven for 15-20 minutes until the veggies are tender. The asparagus might be done sooner than the carrots. If so, remove the asparagus and continue cooking the carrots another 5 minutes or so.
- In a small bowl, using a fork, mix together the softened butter, lemon juice, tarragon, and salt.
- Once the carrots and asparagus are finished roasting, toss with 1-2 tablespoons of the tarragon butter (you will have some leftover) and then plate them for serving. Sprinkle with chopped pistachios (and extra chopped tarragon if desired).
- Serve immediately and enjoy!
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
- Roast chicken is a classic pairing with roasted vegetables, and the addition of tarragon butter takes it to the next level. You could also pair it with this easy one-pan Chicken and Potatoes in Cider Cream Sauce.
- The light, flaky texture of roasted salmon is a great complement to the heartier roasted veggies.
- A juicy grilled steak pairs well with the earthy sweetness of the roasted asparagus and carrots and the richness of the tarragon butter.
- Risotto, with its creamy, comforting texture is a great contrast to the crunchy roasted veggies. The tarragon butter can be stirred into risotto or pasta for an extra boost of flavor.
- To make it a meatless meal, try pairing the roasted carrots and asparagus with our Creamy Vegetable Pasta!
- A crisp and refreshing white wine like Sauvignon Blanc, Gruner Veltliner, or an unoaked Chardonnay would be a great choice to serve alongside this dish. The acidity of the wine will help cut through the richness of the tarragon butter and refresh your palate.
Leftovers and Storage
Roasted vegetables can typically last in the fridge for up to 4-5 days if they’re stored properly in an airtight container. Before storing them, make sure to let them cool to room temperature to prevent moisture build up.
To reheat, simply heat a skillet over medium-high heat and add a small amount of oil or butter. Then, add the vegetables to the skillet and stir occasionally until they are heated through. This method is quick and easy and will ensure that your roasted vegetables stay perfectly cooked and delicious.
Store the tarragon butter in an airtight container and it should keep for about a week in the fridge.
Frequently Asked Questions
Firstly, only use enough oil to coat the vegetables evenly. To ensure that your vegetables roast evenly, make sure to spread them out in a single layer on the baking sheet. Finally, it’s crucial not to overcrowd the vegetables in the pan, as this can lead to steaming instead of roasting and result in soggy veggies. If you need to roast a large number of vegetables, use two baking sheets and rotate them in the oven halfway through cooking for the best results.
What can I use tarragon butter for?
Try melting a dollop of tarragon butter over grilled or roasted chicken, steak, or fish for a delicious and flavorful finish. Spread tarragon butter on warm bread or rolls for a quick and easy appetizer. Toss it with cooked pasta, veggies, and parmesan cheese for a simple yet delicious meal. Or melt tarragon butter and drizzle over cooked shrimp, scallops, or lobster for a decadent seafood dish.
What can I do with fresh tarragon?
Use it in sauces like béarnaise sauce, hollandaise sauce, and other classic French sauces. Tarragon adds a delicious and slightly sweet flavor to homemade dressings and marinades. You could also try adding it to egg dishes like scrambled eggs or omelets for a burst of flavor. Or use it in creamy soups like potato, cauliflower, or mushroom soup.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!