Step 1

Preheat the oven to 475 degrees F.

Step 2

Spread the almonds on a small baking sheet and roast, stirring once, until toasted, 1 to 2 minutes. Let cool completely.

Step 3

Divide the carrots, radishes and jalapeños between 2 baking sheets. Add 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon pepper to each baking sheet and toss. Roast, stirring once or twice, until the carrots are tender and browned around the edges, 15 to 18 minutes.

Step 4

Add the cilantro, parsley, lemon zest, lemon juice, red pepper flakes and remaining 1/2 cup olive oil to a small bowl. Season with kosher salt and a few grinds of pepper. Stir to combine.

Step 5

Place all the carrots and radishes onto one baking sheet and pour over the herb oil. Toss the veggies, then transfer to a large platter. Sprinkle the toasted almonds and sea salt over the top to serve.