Roasted Carrots and Asparagus

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Ingredients:

1 bunch asparagus, trimmed
3 large carrots, peeled and sliced into long strips
1 Tbs. olive oil
2 cloves garlic, minced
3 sprigs thyme
Juice of half a large lemon
Salt and pepper to taste

Preparation:
Preheat oven to 400 degrees.  Lay out some parchment paper on a sheet pan.  Evenly spread out the asparagus and carrots in a single layer.  Drizzle with olive oil and sprinkle on the minced garlic, thyme leaves, and a little salt and pepper.

Bake for 20 minutes and test for tenderness.  Bake for a couple extra minutes if needed.

Serve roasted vegetables on a platter and drizzle lemon juice on top.