Preheat the oven to 400 °F. Line a large baking sheet with a silicone liner or parchment.
Wash both vegetables and cut or break the woody ends off of the asparagus. Peel the carrots if desired and then cut into thin sticks (likely quarters).*For best results, it is imperative that the carrots are cut to the same thickness or slightly thinner than the asparagus. If using very thin asparagus, see the "Tips for Success" portion in the post for how to pre-bake the carrots.*
Place the vegetables on the prepared baking sheet and pour the oil and seasonings over top. Toss to evenly coat and then spread out into a single layer.
Bake for 15 minutes and then rotate the pan 180 degrees. Roast for an additional 10-15 minutes until tender.
Serve.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days. Vegetables can also be frozen for up to 3 months though the texture may be slightly altered with thawing.