Rosemary Roasted Vegetables

  • 3 carrots, sliced into 1/2 inch thick diagonals
  • 2 cups cauliflower florets
  • 1 delicata squash, deseeded and cut into 1/2 inch thick half moons
  • olive oil
  • 1 tbsp. fresh rosemary
  • Sea salt

Preheat oven to 375.  In a large bowl combine carrots, cauliflower, squash and rosemary and coat lightly with olive oil and sea salt.  Cover and bake 35-40 minutes.  Uncover and cook additional 10-15 minutes.