Sparky Carrots and Cauliflower
1 small head cauliflower, cut into florets (approx 5 cups)
1 bunch carrots, cut in half and half again (approx 7 carrots)
2 tsp bacon renderings
1¼ tsp sea salt, divided
3 tbsp grass-fed butter
1 tsp finely chopped rosemary
1 tbsp minced garlic (approx 3 cloves)
1 tbsp nutritional yeast
2 tbsp parmesan
Preheat oven to 400˚. Put florets and carrots on separate sheet pans and toss each in 1 tsp of bacon renderings. Sprinkle each with ½ tsp of sea salt. Place in hot oven for 15 minutes. Turn vegetables with a spatula and return to the oven, rotating the sheet pans as well. Roast for an additional 10 minutes.
In a small saucepan, combine butter, rosemary, ¼ tsp sea salt, ¼ tsp pepper. Melt butter over low heat and continue to simmer for 3 minutes. Add Nutritional Yeast, stir, and remove from heat.
Combine vegetables. Pour butter mixture over top. Sprinkle with Parmesan, and toss to coat. Serve warm.