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Roasted Broccoli & Carrots and Herb Marinated Olives

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Servings: 6 -8 servings
Ingredients Method

Ingredients
  

  • 2 big bunches of broccoli- ~1 to 1 1/2 lb
  • 1 lb carrots peeled and sliced on the diagonal 1/4 inch thick
  • 3 garlic cloves thinly sliced
  • 2-3 Tablespoons olive oil
  • 1/4 cup basil leaves packed julienned
  • 1/2 teaspoons fresh thyme leaves chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • zest of one lemon
  • juice of one lemon wedge
For the Herb Marinated Olives
  • 1 cup brine-packed olives green, black or a mix. I used Kalamata olives (can buy with or without pits)
  • 2 garlic clove sliced
  • a couple springs of herbs- fresh thyme rosemary
  • zest of one lemon
  • ~1 Tablespoon olive oil

Method
 

  1. Preheat oven to 400 degrees. Cut your carrots and broccoli (should be about 8 cups raw veggies). Place on cookie sheet and toss with olive oil, salt, pepper.
  2. Roast for 18 to 20 minutes. Half way through the cooking time add the garlic.
  3. Remove from oven, add herbs, lemon zest, juice of the wedge of lemon. Transfer to a serving bowl.
For the Olives:
  1. Drain the olives. Mix all ingredients in a bowl. Let olives marinate for a couple hours or overnight before serving.