ROASTED BABY CARROTS AND BROCCOLI RECIPES

Steps:

• <h3><b>Step 1. Preheat the Oven</b></h3> To make oven roasted broccoli and carrots, position 1 rack in the middle and 1 rack in the lower third of an oven. Preheat the oven to 500&#176;F. &nbsp; <h3><b>Step 2. Toss the Vegetables</b></h3> Divide the broccoli florets and carrots evenly among 2 baking sheets. Drizzle each with 1 Tbs. of the olive oil and 1/2 tsp. of the salt. Gently toss, then spread the vegetables out in an even layer. &nbsp; <h3><b>Step 3. Roast the Vegetables</b></h3> Transfer to the oven and roast until the vegetables are crisp-tender (about 8 minutes). &nbsp; <h3><b>Step 4. Season the Vegetables</b></h3> Remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese. Continue roasting for 2 minutes more. &nbsp; <h3><b>Step 5. Serve</b></h3> Transfer the vegetables to a large bowl and serve immediately. Serves 4.
• Williams Sonoma Test Kitchen &nbsp; <h2><b>Roasted Broccoli and Carrots Serving Tips</b></h2> &nbsp; <li>You can add cauliflower to this recipe to create roasted broccoli, cauliflower and carrots. Cauliflower florets roast in a similar amount of time, so you can follow the same instructions.</li> <li>Try to chop your vegetables a similar size so they roast evenly.</li> <li>If you like, serve your roasted carrots and broccoli with your favorite sauce.</li> &nbsp;

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.