INGREDIENTS
4 cups
broccoli florets
8
baby carrots (chopped into fourths)
1/4 cup
peanuts (chopped)
10
garlic cloves (minced)
3 tbsp
olive oil
3 tbsp
balsamic vinegar
1/4 cup
parmesan cheese (shredded)
1/4 cup
sun-dried tomatoes (chopped)
1/2 tsp
salt
1/2 tsp
pepper