Ingredients:

  • 1 lb carrots, peeled and sliced into 1/2-inch diagonal coins
  • 1 lb asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp honey
  • 1 tsp balsamic vinegar
  • 0.25 cup parmesan cheese, freshly grated
  • 1 lemon wedge, freshly squeezed

Instructions:

  1. Preheat the oven to 425°F (220°C). Note: This high temperature is the only way to get a char before the vegetables turn to mush.
  2. Slice the 1 lb carrots on a sharp diagonal into 1/2 inch coins. Note: Diagonal cuts create more surface area for the honey to cling to.
  3. Toss the carrots directly on a parchment lined sheet with 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp pepper, and 0.25 tsp garlic powder.
  4. Spread in a single layer and roast for 10-12 minutes until the edges start to turn golden.
  5. Trim the 1 lb asparagus and toss in a bowl with the remaining 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp pepper, and 0.25 tsp garlic powder.
  6. Add the asparagus to the pan with the carrots, then drizzle the 1 tbsp honey and 1 tsp balsamic vinegar over everything.
  7. Toss lightly with tongs to ensure the glaze covers every piece.
  8. Roast for 8-10 minutes more until the asparagus tips are slightly charred and the carrots are tender.
  9. Sprinkle 0.25 cup parmesan over the vegetables in the final 2 minutes of cooking until the cheese is melted and bubbly.
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