Roasted Broccoli and Carrots

I have this neighbor named Cate. She is pretty great and completely hilarious. I will be sad when we move and can't just walk two doors down to be at her house. She has become one of my closest friends. On top of all that our daughters absolutely adore each other. They are just shy of three months apart and couldn't be better friends. Ryan, Cate's daughter, calls Audrey, "Audoo" and Audrey calls Ryan, "Rynning". It's pretty adorable. They ask for each other constantly. We were even at the store the other day and Audrey picked up two little plastic spray bottles. I told her she didn't need one, let alone two and she said, "No, one Audrey, one Rynning."  Cute, right?

Anyway, none of that has anything to do with vegetables. Well, it does in the fact that Cate was the first to make these for us and we are now officially hooked.

The idea is basic and you could do it with any vegetable, but carrots and broccoli is currently our favorite combo. The carrots become so sweet and the broccoli is simply out of this world. It gets crispy and has this amazing roasted, nutty flavor. Oh my, I could go on and on about this stuff, it is that good. Trust me, you just have to try it.

And while you could definitely use kosher salt, and I have before, I think this Grey Celtic Sea Salt takes it over the top (another tip from Cate).

The trick is to roast these nice and hot so the vegetables get crispy. You want them to get brown, just on the verge of looking burnt.

Here is how simple it really is: Preheat the oven to 475F. Toss the vegetables in olive oil and sprinkle with salt and pepper. Roast for 20 to 30 minutes, turning every 10 minutes. And then enjoy some of the best vegetables ever.

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