2 medium-sized carrots
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Wash the broccoli and carrots and pat them dry. Peel the carrots (optional). Place the carrots, one at a time, on their side on a cutting board, and slice horizontally on an angle into roughly two-inch pieces. Lay the head of broccoli on its side on a cutting board, and using a chef's knife or sharp kitchen shears, remove any leaves before slicing off all the individual florets from the stalk and cutting those florets into uniform pieces, slightly larger than the carrot slices. Place your chopped broccoli and carrots in a bowl big enough to hold all of them plus enough room to toss them. In a small prep bowl, stir together your two tablespoons of extra virgin olive oil with your teaspoon each of salt and pepper. Drizzle the olive oil mixture onto the chopped broccoli and carrots, and then use your hands to toss it all together, with the goal being to coat every inch of your veggies with the marinade. Spread the marinated broccoli and carrots onto your prepared baking sheet. Once your oven has reached 325 degrees Fahrenheit, carefully slide the baking sheet onto the middle rack of your oven, close the door, and set a timer for 23 minutes. When the timer goes off, remove the baking sheet from the oven, place on a heatproof surface, and you're ready to serve.