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
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.