Sparky Carrots and Cauliflower

Sparky Carrots and Cauliflower
Print Friendly, PDF & Email

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.

Sparky Carrots and Cauliflower


  • Jenny Daugherty

    Could you sub brocolli for the cauliflower?

    July 7, 2014
    • Molly Chester

      Never have. If you try it, let us know how it is! I do like the blank slate that is cauliflower for it, though.

      July 8, 2014
  • Amber Huntington

    This was wonderful! My one year old loved eating the carrot sticks. Made just as directed and the veggies were roasted to perfection. Whole family loved it! Thanks for sharing such a great recipe. Love stopping by your site. :)

    January 6, 2015

Leave a comment


Email(will not be published)*


Your comment*

Submit Comment