Photography: EARL CARTER
Source: Martha Stewart Living, April 2005
- 3 pounds thin carrots, peeled
- 2 pounds asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
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.