Ingredients:

• 4 cups fresh broccoli florets, washed and chopped into bite-sized pieces
• 3-4 fresh carrots, peeled and sliced diagonally into ¼-inch pieces
• 1 bulb garlic, cloves separated
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preparation:
   • Preheat your oven to 400°F (204°C) and position the rack in the center.
   • Line a large baking sheet with parchment paper.
2. Prepare the Vegetables:
   • Wash and chop the broccoli into 1-inch pieces.
   • Peel the carrots, rinse them, and cut diagonally into ¼-inch slices.
   • Separate the garlic cloves, place them on a cutting board, and gently press with the side of a large knife to peel. Trim the root ends.
3. Mixing:
   • Place the chopped carrots and garlic into a mixing bowl.
   • Drizzle with olive oil and season with salt and pepper.
   • Toss the vegetables to ensure they are evenly coated with oil and seasonings.
4. Roasting:
   • Spread the vegetables evenly on the prepared baking sheet.
   • Roast in the preheated oven for 15 minutes, then rotate the pan 180 degrees.
   • Continue roasting for an additional 10 minutes.
5. Serving:
   • Once done, remove the vegetables from the oven.
   • Serve hot, ideal as a side dish or a healthy snack.

Optional Flavor Enhancements:

• Spicy: Add a sprinkle of red chili flakes before roasting for a little heat.
• Herbs: For extra flavor, mix in a tablespoon of fresh thyme or chopped rosemary before roasting. Garnish with freshly chopped parsley after baking to keep it fresh.
• Lemon: Grate some lemon zest over the roasted vegetables before serving, or serve with lemon wedges on the side.

Reheating Tip:

Calories: 119.4 kcal | Carbohydrates: 12.4g | Protein: 3.2g | Total Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 347.3mg | Potassium: 427.2mg | Fiber: 3.7g | Sugar: 3.4g | Net Carbohydrates: 8.7g