Roasted Vegetables

1. Preheat the oven to 425°F. Line two baking sheets with aluminum foil or parchment paper and spray with nonstick cooking spray.
2. Place the carrots on half of one of the prepared baking sheets and the potatoes on the other half. Drizzle the carrots with 1 tablespoon olive oil and toss to coat. Spread them into a single layer and sprinkle generously with salt and pepper. Drizzle the potatoes with 1 tablespoon olive oil and toss to coat. Sprinkle the potatoes generously with salt, pepper and 1 tablespoon chopped fresh herbs, then toss again. Spread them into a single layer on the other half of the baking sheet.
3. Place the garlic heads, cut side up, onto the baking sheet with the carrots and potatoes. Drizzle each garlic head with olive oil and sprinkle with salt and pepper.
4. Roast the carrots, potatoes and garlic heads, rotating the pan and stirring a few times, until tender, about 25 to 30 minutes.
5. Meanwhile, place the broccolini in a single layer on the other prepared baking sheet. Drizzle the broccolini with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 15 minutes or until broccolini is crisp-tender.
6. Once the carrots and potatoes are on the board, sprinkle them with a little flaky sea salt and some fresh chopped herbs. Once the broccolini is on the board, sprinkle it with some flaky sea salt.

Garlic Herb Dinner Rolls

1. Place the rolls on a parchment-lined or lightly greased baking sheet. Combine the olive oil, minced garlic and chopped fresh herbs in a small mixing bowl. Brush the top of each roll with the olive oil herb mixture. Place the rolls in a 425°F oven and bake for 6-8 minutes or until the tops are golden brown.