Ingredients:

  • 1 lb carrots, peeled and sliced into ¼-inch sticks
  • 1 lb asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, toss the sliced carrots with 1 tbsp of olive oil, half of the sea salt, half of the black pepper, and half of the garlic powder until thinly coated.
  3. Spread the seasoned carrots in a single layer on the prepared baking sheet and roast for 12–15 minutes, until edges begin to soften and turn light golden.
  4. While carrots are roasting, toss the trimmed asparagus in a second mixing bowl with the remaining olive oil, salt, pepper, and garlic powder.
  5. Remove the baking sheet from the oven, move the carrots to one side, and add the seasoned asparagus, spreading them out to avoid crowding.
  6. Return the pan to the oven for another 12–15 minutes until the asparagus is tender-crisp and the carrots have developed a mahogany-colored sear.
  7. Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with finely chopped fresh parsley.