1
Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces.