Ingredients
1-1/2 cups fresh baby carrots4 cups fresh broccoli florets2 tablespoons olive oil1 teaspoon Nature’s seasoning blend1 teaspoon garlic powder1/2 teaspoon pepper
Preparation
In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry.
In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.
