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Roasted Cauliflower, Carrots and Zucchini
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Description
Roasted vegetables are amazing. They are affordable, easy-to-make and quite healthy. One of the best things about this recipe is the beautiful mini-rainbow of colors the vegetables in this dish create.
Ingredients
- 1 head Cauliflower, Cored
- 1 whole Zucchini (medium Size)
- 6 whole Carrots
- 2 Tablespoons Olive Oil
- ½ teaspoons Celtic Sea Salt
- ½ teaspoons Pepper
- 5 sprigs Fresh Rosemary
Preparation
Preheat oven to 350 F.
Chop cauliflower into bite-size florets. Chop zucchini into ½-inch slices. Chop the carrots on the diagonal into ½ inch thick slices. Place vegetables in a large bowl. Add oil, salt and pepper and toss to combine.
Transfer vegetables to a large rimmed baking sheet. Roast at 350 F for 30 minutes. Remove from oven and stir vegetables on the baking sheet. Scatter rosemary sprigs over vegetables. Bake for 10 additional minutes. Serve!
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