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Preheat oven to 400F / 200C. Line a baking tray with tinfoil or parchment paper. Scatter tomatillos, onion, garlic and chiles on pan. Season with salt and pepper, drizzle over olive oil, and toss gently to coat veggies with 1 Tbs oil. Roast for 25 minutes, turning once.
Meanwhile, wash your carrots and peel them if they have thicker, rougher skins. If carrots are thick (1" or more), half them and cut the wider ends in half lengthwise, so all the pieces are about the same width.
Once tomatillos are roasted, remove from oven and turn heat to 425F / 220C. Peel skins from softened garlic. Place tomatillos, garlic, onion and peppers in a blender or food processor.
Throw away pan lining and re-line with more tinfoil or parchment paper. Scatter carrots on pan and season with salt and pepper. Drizzle with remaining Tbs oil and toss to combine. Roast carrots for 20-25 minutes, depending on thickness. Tips should be blackened and skin blistered, with a tender interior. A nice dark roast is critical for flavor, so leave them in if they're looking pale.
While carrots roast, add cilantro, water and lime juice to food processor. Blend the sauce til smooth. Add a touch more water if the sauce is too thick. Taste, and add salt and pepper as needed.
To serve, pour some green sauce onto a platter and top with roasted carrots and micro-greens.