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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

Carrots, Cauliflower and Zucchini

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