|Posted by Wendy Lucas on April 8, 2012 at 9:30 PM|
2 heads broccoli, separated into florets
1 bag shredded carrots
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 teaspoon lemon juice (or squeeze as much as you like)
Preheat the oven to 400 degrees F
In a large bowl, toss broccoli florets and shredded carrots with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy side dish!