In large skillet, toast pine nuts over medium heat, stirring frequently, until golden, about 4 minutes. Remove pine nuts to small bowl.
In same skillet, heat oil over medium heat. Add garlic; sauté 1 minute or until garlic just starts to color. Add broccoli, carrots, salt and Italian seasoning. Increase heat to medium-high; sauté for 12 to 15 minutes or until vegetables are cooked but still slightly crisp. If vegetables start to stick, add a few tablespoons water.
To serve, place cooked vegetables in serving bowl; toss with lemon juice, pepper and pine nuts.
