- 1 1/2 cups fresh baby carrots
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon Nature's Seasoning Blend
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- In a saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry.
- In an ungreased 15-in. x 10-in. x 1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425 degrees F for 7-9 minutes or until vegetables are crisp-tender, stirring once.