Roasted Asparagus and Carrots

Name: Roasted Asparagus and Carrots
Ingredients: 3 pounds thin carrots, peeled; 2 pounds asparagus, trimmed; 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper

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Author : Martha Stewart

Ingredients

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3 pounds thin carrots, peeled2 pounds asparagus, trimmed2 tablespoons extra-virgin olive oilCoarse salt and freshly ground pepper

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Instructions

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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.

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