Ingredients:

4 large, roasted Carrots
2 heads Brocolli, diced into flourettes
4 Tbsp. unsalted Butter
salt and pepper

Directions:

1. In a med-high, hot skillet, melt the butter and add the flourettes of brocolli. Season with salt and pepper, stirring to coat each piece in the butter. Cook until dark green, but still crunchy.

2. Chop up the Carrots into a large dice and add to the skillet. Toss and cook for another 1-2 minutes. (if they haven't already been seasoned during the roasting process, add some salt and pepper lightly).

This recipe serves about 4-8.