Roasted Aspargus and Carrots

Ingredients

1 bunch asparagus, trimmed

3–4 medium carrots, peeled and cut into sticks (similar thickness to asparagus)

2½ tablespoons olive oil

¾ teaspoon kosher salt (adjust to taste)

½ teaspoon freshly cracked black pepper

1 tsp garlic powder or 2 cloves minced garlic

1½ tbsp balsamic vinegar

1–2 tsp honey (optional but excellent with steak)

Optional: light sprinkle flaky salt before serving

Directions

Prep

Line a sheet pan with parchment (optional but easier cleanup).

Toss carrots with:

1½ tbsp olive oil

½ tsp salt

¼ tsp pepper

Spread in a single layer.

2️⃣ Roast Carrots First

Roast 10 minutes.

3️⃣ Add Asparagus

Set oven temp to 425 degrees

Toss asparagus with:

1 tbsp olive oil

Remaining salt & pepper

Add to the same pan and roast 10–12 more minutes until:

Carrots are tender and lightly caramelized

Asparagus is bright green with lightly crisp tips

.4. Finish.

Whisk balsamic + honey and drizzle over vegetables right when they come out.

Top with shaved Parmesan or thyme if using.