Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
Wash and peel the carrots, then cut them into uniform 2-inch sticks. Trim the tough ends off the asparagus, leaving the thicker spears whole or halving thinner ones.
In a large mixing bowl, toss the carrots and asparagus with 3 tablespoons of olive oil, making sure each piece is evenly coated. Season generously with sea salt flakes and freshly cracked black pepper, tossing again to distribute the seasoning.
Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not crowded to promote even roasting.
Roast in the oven for about 20-25 minutes, flipping the vegetables halfway through with tongs. You’re looking for deeply caramelized edges on the carrots and vibrant green, slightly wilted asparagus.
Once roasted, remove the vegetables from the oven and let them rest for about 2 minutes to allow flavors to settle and carryover cooking to finish.
Squeeze fresh lemon juice over the vegetables for brightness, or drizzle with balsamic glaze for a touch of sweetness and acidity. Toss gently to combine.
Transfer the roasted vegetables to a serving platter, garnish with chopped fresh herbs if desired, and enjoy while warm and flavorful.
