How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Asparagus, Baby Carrots, And Scallions?

You need 7 ingredients. The key ingredients include: 1 lb asparagus, trimmed, 8 ounces baby carrots, trimmed, 12 scallions, root ends trimmed, 2 tablespoons olive oil, and more.

Is Roasted Asparagus, Baby Carrots, And Scallions suitable as vegetarian?

Yes, Roasted Asparagus, Baby Carrots, And Scallions falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Asparagus, Baby Carrots, And Scallions?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus, Baby Carrots, And Scallions

Name: Roasted Asparagus, Baby Carrots, And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, trimmed; 8 ounces baby carrots, trimmed; 12 scallions, root ends trimmed; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon cracked black pepper

Try this homemade Roasted Asparagus, Baby Carrots, And Scallions recipe the whole family will love. Made with baby carrots, scallions, olive oil and kos…

This Roasted Asparagus, Baby Carrots, And Scallions relies on simple, everyday ingredients such as asparagus, trimmed, baby carrots, trimmed, scallions, root ends trimmed and olive oil. It comes together quickly and makes 4 servings, at about 113 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 lb asparagus, trimmed
8 ounces baby carrots, trimmed
12 scallions, root ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cracked black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
113 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Asparagus, Baby Carrots, And Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions