1-1/2 lbs. broccoli, trimmed and cut into 2-3-inch wide florets 4 garlic cloves, thinly sliced 1/3 cup extra virgin olive oil 3 carrots, halved lengthwise and then sliced on the diagonal. Salt and freshly ground black pepper 1/2 teaspoon finely grated lemon zest
Put 1 inch of water in a 5 quart wide heavy pot, then put a steamer basket inside the pot. Bring the water to a boil. Add the carrots and steam for about 5 minutes, then add the broccoli to the steamer and continue to steam for another 8-10 minutes or until the vegetables are just tender.
Meanwhile, cook the garlic in the oil in a heavy skillet over medium low heat, stirring occasionally, until pale golden, about 5 minutes. Transfer the cooked carrots and broccoli to the skillet and toss to coat in the garlic oil. Season with salt, freshly ground black pepper and lemon zest.