Roasted Carrots and Asparagus with Almond Gremolata

Heat oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil and transfer to a large rimmed baking sheet. Roast for 20 minutes. Add the asparagus to the pan, drizzle with the remaining tablespoon oil and toss to combine. Roast until the vegetables are tender, 10 to 12 more minutes. Meanwhile, in a food processor, pulse together the almonds, garlic and lemon zest until roughly chopped. Add the parsley and pulse to roughly chop. Transfer to a bowl and fold in the lemon juice. Scatter over the roasted vegetables before serving.