1 head of Cauliflower
1 medium Zucchini
6 Carrots
2 TBSP Olive Oil
1/2 TSP Celtic Sea Salt
1/2 TSP Ground Black Pepper
5 sprigs of fresh Rosemary
 
Chop cauliflower into florets. Chop zucchini into ½-inch slices. Chop the carrots on the diagonal into ½-inch slices. Place vegetables in a large bowl. Toss with oil, salt and pepper. Transfer vegetables to a large baking sheet. Roast at 350°F for 30 minutes
 
Remove from oven and stir vegetables on baking sheets. Scatter rosemary sprigs over vegetables. Bake for 10 additional minutes. Serve