Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper to keep things tidy.
Prepare the vegetables by cutting the broccoli into bite-sized florets and peeling the carrots before slicing them diagonally into 1 cm thick pieces.
In a large mixing bowl, toss the broccoli and carrots with the olive oil until everything is evenly coated. This helps them crisp and caramelize nicely.
Season generously with salt and freshly cracked black pepper, then toss again to distribute the seasonings evenly.
Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t crowded so they roast evenly and get crispy edges.
Roast in the oven for 20-25 minutes. At the halfway point, shake the pan or use tongs to flip the vegetables for uniform browning and caramelization.
Check for doneness: the broccoli should be deep green with some charred edges, and the carrots should be caramelized and tender when pierced with a fork.
Once out of the oven, cut the lemon in half and squeeze fresh juice over the hot vegetables. Toss gently to combine, adding brightness and enhancing the smoky sweetness.
Let the vegetables rest for 2 minutes to settle their flavors, then transfer to a serving dish or serve directly from the baking sheet.
Finish with an extra sprinkle of flaky sea salt or a drizzle of olive oil if desired, and enjoy the crispy, smoky, sweet vegetables while warm.
