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Preheat oven: Preheat the oven to 400 degrees (200 C)
Prep vegetables: Wash bell peppers and carrots and remove stems. If using large carrots, cut in half lengthwise. Cut the bell peppers into thin strips.
Roast vegetables: Arrange the carrots and bell peppers on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.