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How to Make Roasted Broccolini and Baby Carrot by Rachael

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This easy veggie side dish gets a little kick from red pepper flakes, plus a refreshing hit of thyme and bright lemon zest.

Rach likes to serve this with her Rolled Turkey Meatloaf.

Ingredients

  • 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

Yield

Serves: 8

Preparation

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.