Roasted Cauliflower, Carrots, and Zucchini
Ingredients
The vegetables
-
1
head
cauliflower
-
1
medium
zucchini
-
6
units
carrots
The seasoning
-
2
tablespoons
olive oil
-
½
teaspoon
celtic sea salt
-
½
teaspoon
ground black pepper
-
5
sprigs
fresh rosemary
Instructions
- 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 olive 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 sheet.
- Scatter rosemary sprigs over vegetables.
- Bake for an additional 10 minutes.
- Serve.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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