Ingredients:

  • 1 lb fresh carrots, peeled and sliced into 1/2 inch diagonals
  • 1 lb asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, toss the prepared carrots with 1 tablespoon of olive oil, half the sea salt, the black pepper, and the honey.
  3. Spread the carrots in a single layer on the baking sheet and roast for 10-12 minutes until they begin to soften and appear glossy.
  4. While carrots roast, toss the trimmed asparagus in the remaining 1 tablespoon of olive oil, garlic powder, and the remaining salt.
  5. Remove the tray from the oven, add the asparagus to the pan, and roast everything together for an additional 8-10 minutes.
  6. Sprinkle with freshly grated parmesan cheese immediately upon removal from the oven and serve with optional lemon wedges.