Spice-Roasted Veggies

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6 carrots, peeled and cut into 1/2-inch sticks

1 bunch asparagus, trimmed

1 red onion, peeled and sliced

2 cups cherry tomatoes, cut in half

3 tablespoons extra-virgin olive oil

One 1-ounce package fajita seasoning

Juice of 1/2 lime

2 tablespoons fresh cilantro leaves

1/4 cup toasted sliced almonds