Garlic Roasted Broccoli & Carrot Antipasto

Tender broccoli and carrot florets roasted with garlic and a drizzle of olive oil, seasoned with Italian herbs. Served warm as a light and flavorful appetizer.

Steps

1. Preheat the oven to 400°F (200°C). 2. In a mixing bowl, combine broccoli and carrot florets with minced garlic, olive oil, dried Italian herbs, salt, and pepper. Toss well to coat evenly. 3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. 4. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the vegetables are tender and slightly caramelized. 5. Remove from the oven and drizzle with lemon juice if using. Toss gently. 6. Transfer to a serving plate, garnish with fresh parsley if desired, and serve warm as an antipasto or light appetizer.

100g broccoli florets 100g carrot florets 2 cloves garlic, minced 1 tbsp olive oil 1/2 tsp dried Italian herbs (oregano, basil, thyme mix) Salt and freshly ground black pepper, to taste 1 tsp lemon juice (optional) Fresh parsley for garnish (optional)