Roasted Carrots

Recipe Found HERE

1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels 

1 Tablespoon extra-virgin olive oil 

1 teaspoon honey or maple syrup 

½ teaspoon sea salt 

Freshly ground black pepper 

Chopped fresh parsley, for garnish 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper. Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and season to taste. Garnish with parsley and serve.

Roasted Broccoli

Recipe Found HERE

12 ounces broccoli florets 

Extra-virgin olive oil, for drizzling 

Sea salt

Black pepper, freshly ground 

Red pepper flakes, optional 

Lemon, optional

Spice mix (Penzey's sandwich sprinkle, etc)

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet. Toss with olive oil, salt/pepper, and spice mix and spread evenly on the baking sheet. Roast 15 to 22 minutes or until browned around the edges. 

Sprinkle with red pepper flakes and fresh squeezed lemon juice over the top, if desired.