• 16 fresh baby carrots or rainbow baby carrots, trimmed and peeled and halved lengthwise
  • 2 bundles broccolini, trimmed and larger stems halved lengthwise
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons lemon zest
Serves: 8

Preheat oven to 400˚F.

Line a baking sheet with foil, toss all ingredients together, and arrange in even layer and roast 45 minutes until tender and the broccolini tops are crispy at the edges.