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Ingredients

• 1 1/2 lb. broccoli, cut into 1-inch florets
• 2 carrots, peeled and cut on the bias into 1/2-inch slices
• 2 Tbs. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. minced garlic
• 1/4 to 1/2 tsp. crushed red pepper flakes
• Zest of 1 lemon
• 1/4 cup finely grated Parmigiano-Reggiano cheese

Description

Roasting Vegetables At A High Temperature Concentrates Their Flavors And Brings Out Their Natural Sweetness. Here, Red Pepper Flakes Lend A Spicy Kick To Roasted Broccoli And Carrots, While A Sprinkling Of Parmigiano-Reggiano Cheese Adds A Salty Note. Se

Williams-Sonoma