This is a lovely side dish that will jazz up any steak or piece of fish & it is so easy to make.
Peel the baby carrots, leaving their tops in tact for decoration. In some coconut oil lightly fry the carrots to brown. Place the asparagus and carrots in an oven dish, season with some salt and fresh rosemary. Five minutes prior to pulling the dish out of the oven drizzle a bit of honey over the vegetables, not too much. Let the honey roast and caramelise for five minutes.
Serve topped with toasted almonds and enjoy.