Rachael's Roasted Broccolini and Baby Carrots
Get your veggies crispy and caramelized with this easy roasted broccolini and baby carrot dish. Toss them in olive oil, garlic, onion, a little kick from red pepper flakes, and fresh thyme—then roast until golden perfection. Bonus: The broccolini crisps up at the top, making it the edible equivalent of a golden tan. Serve and enjoy the veggie magic. 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
Directions
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.