Heat oven to 425 degrees F. Toss the carrotswith 1 Tbsp olive oil and transfer toa large rimmed baking sheet. Roast for20 minutes. Add the asparagus to the pan, drizzlewith the remaining Tbsp oil and toss tocombine. Roast until the vegetables aretender, 10 to 12 more minutes. Meanwhile, in a food processor,pulse together the almonds, garlic andlemon zest until roughly chopped. Addthe parsley and pulse to roughly chop.Transfer to a bowl and fold in the lemonjuice. Scatter over the roasted vegetablesbefore serving.