Step 1: Preheat and Prep Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and better caramelization. Peel the carrots and slice them diagonally into ¼-inch thick pieces. This shape cooks evenly and looks great. Separate broccoli stems from florets, then chop florets into bite-sized pieces. Wash and dry them well to avoid steaming. If using baby carrots, halve them lengthwise for quick cooking.

Step 2: Make the Glaze In a small bowl, whisk together 1 ½ tablespoons olive oil, 1 tablespoon honey, 1 minced garlic clove, and ¼ teaspoon red pepper flakes if you like a bit of spice. This glaze is the secret to that sticky, flavorful coating.

Step 3: Toss and Season Place 2 cups broccoli florets and 2 cups sliced carrots in a large bowl. Pour the glaze over them and toss until every piece is coated. Sprinkle kosher salt to taste. Even coating means great flavor everywhere.

Step 4: Arrange and Roast Spread the vegetables in a single layer on the prepared baking sheet. Avoid piling to let hot air circulate for crispy results. Roast for 18-20 minutes, or until tender-crisp with browned edges.

Step 5: Finish and Serve Remove from the oven and let cool for a minute. Drizzle extra glaze before, during, or after roasting for more flavor. Total time is about 30 minutes. Serve hot as a side.