Ingredients
1½ lbs fresh broccoli, (about 3 large heads or 6 heaping cups florets) stem on
3 medium carrots
2 tbsp olive oil
¾ tsp kosher salt
fresh ground pepper, to taste
1 clove small garlic , optional
1 lemon wedge, optional
Preparation
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape. Peel the carrots and slice them into ½-inch rounds.
Mix the vegetables with the olive oil and the kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned.
Remove the pan from the oven. If using, grate the garlic onto the pan and add the lemon juice. Use a spoon to gently toss it all togethe. Serve immediately.
