Crispy Asian Brussel Sprouts & Carrots

1 lb fresh brussel sprouts, cut in half
2 cups fresh carrot chips
3 tbsp avocado oil
3 tbsp soy sauce
2 tbsp honey
1 tbsp lemon juice
1 tbsp sesame oil
1 tbsp Sriracha 
1 garlic clove, minced
pinch of black pepper

Preheat the oven to 400 degrees. Place the brussel sprouts and carrots on a baking sheet. 

In a bowl, combine remaining ingredients and mix well. Using a large spoon, toss the vegetables with the sauce, reserving about 1/4th for later use.

Roast the vegetables in the oven until crispy, about 30 minutes. Toss the vegetables a few times throughout baking to allow to crisp on all sides. Add the remaining sauce 5 minutes before finishing baking. Serve over rice.