Ingredients
3 pounds thin carrots, peeled
2 pounds asparagus, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.
