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Roasted Cauliflower Carrots and Zucchini

Roasted Cauliflower Carrots and Zucchini

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Lunch, Side Dish, Supper
Keyword: Metabolic Balance, Paleo, Paleo AIP


  • 1 head cauliflower
  • 1 medium zucchini
  • 6 carrots
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 5 sprigs rosemary, fresh


  • Chop cauliflower in florets.
  • Chop zucchini in 1/2-inch slices
  • Chop the carrots on the diagonal into 1/2 inch slices.
  • Place vegetables in a large bowl. Toss with oil and salt.
  • Transfer vegetables to a large baking sheet. Roast at 350F for 30 minutes.
  • Remove from oven and stir the vegetables on the baking sheet.
  • Scatter rosemary sprigs over vegetables and bake for an additional 10 minutes. Serve.