Roasted Cauliflower, Carrots and Zucchini


1 head cauliflower

1 medium zucchini

6 carrots

2 Tbsp olive oil

1/2 tsp sea salt

5 sprigs fresh rosemary



Chop cauliflower, carrots and zucchini.

Place vegetables in a large bowl. Toss with oil, salt and pepper.

Transfer vegetables onto a large baking sheet.

Roast at 350° for 30 minutes.

Remove from oven and stir.  Scatter rosemary sprigs over vegetables.

Bake for an additional 10 minutes and serve!


Recipe can be found at Elana’s Pantry