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Roasted Cauliflower, Carrots, and Zucchini
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Ingredients
1
head
cauliflower
1
medium zucchini
6
carrots
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 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
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Cook Mode
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Equipment
Large Bowl
Baking Sheet
Measuring Utensils
Tried this recipe?
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@elanaspantry
or tag
#elanaspantry
!