Roasted Broccoli and Carrots

From the Williams Sonoma website

1 1/2 lb. broccoli, cut into 1 inch florets
2 carrots, peeled and cut on the bias into 1/2 inch slices
1 tsp. kosher salt
1/2 tsp. minced garlic
1/4 to 1/2 tsp crushed red peper flakes
zest of 1 lemon
1/4 cup finely grated Parmesan cheese

Preheat oven to 500 degrees.

Divide the broccoli and carrots evenly among 2 baking sheets.  Drizzle each with 1 tbs. of the olive oil and 1/2 tsp. salt.  Toss well, then spread the vegetables out in an even layer.  Transfer to the oven and roast until vegetables are crisp-tender about 8 minutes.

remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese.  Continue roasting for 2 minutes more.  Transfer the vegetables to a serving bowl and serve immediately.