Roasted Cauliflower and Carrots

1 Preheat the oven to 425 F.
2 If using the pre-peeled petite rainbow carrots, slice them in half. If using whole carrots, peel them, cut them in half lengthwise, and slice each half into strips.
3 Add the sliced carrots and cauliflower florets to a large bowl.
4 In a small bowl, combine the olive oil and the spices. Pour the marinade over the veggies and toss well to evenly coat.
5 Layer the veggies in a 12" pie dish or baking dish of choice. Top the veggies with another light drizzle of olive oil.
6 Bake for about 40-45 minutes on the top rock of the oven until crisp. You can set the pan under the broiler at the end for a couple of minute to brown
7 Once the veggies are done, top with a drizzle of honey, flakey salt and chopped parsley.