On a cookie sheet drizzle the rainbow carrots with 3 tablespoons of olive oil. Place the cut side down on the cookie sheet, season lightly with salt. Roast for about 10 minutes or until lightly browned and slightly soft.
Remove from the oven, place in a bowl, and drizzle some of the agave nectar and some of the lemon juice (taste and adjust to your taste liking).
Meanwhile steam the broccolini for about 3 -4 minutes, or still crispy. Remove and place in a bowl of ice to stop the cooking process. Discard the water, dry and toss with 2 tablespoons of olive oil and season with garlic and the balsamic vinegar.
Toss with the carrots. Garnish with pine nuts and parsley.
Of course, you can replace broccolini with French beans.
Instead of the pine nuts, add chopped pistachios, pecans, walnuts, or almonds.
If agave is not easy to find where you live, it can be substituted with: honey, maple syrup, simple syrup, and white sugar.
Add a sprinkle of red pepper flakes just before serving to add a heat punch to your vegetables.
Whit this recipe, I recommend using honey if you do not have agave nectar.
This delicious broccolini and carrots store well in an airtight glass container for a few days in the refrigerator.