Roasted Vegetables With Celtic Sea Salt

Roasted Vegetables With Celtic Sea Salt
4 small carrots, cut into
1/2-inch segments
1 small red onion, cut into eighths
2 tablespoons olive oil
2 medium beets, cubed, rinsed, and drained
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/2–inch segments
2 tablespoons minced fresh rosemary leaves
1/2 teaspoon black pepper
1/4 teaspoon Celtic (gray) sea salt
4 cups baby arugula
4 ounces soft goat cheese
(optional)

1. Preheat oven to 400 degrees. Toss carrots and onion in olive oil, and spread out on one end of a baking sheet. Toss beets with olive oil and place on the other end of the baking sheet, to avoid coloring the other vegetables with beet juice. Toss zucchini with olive oil and set aside.

2. Place baking sheet in oven and roast carrots, onions, and beets until just tender, about 15 minutes. Remove pan from oven.

3. Slide carrots over and place zucchini on baking sheet. Sprinkle all with rosemary, black pepper, and gray sea salt. Roast until vegetables are tender.

4. Line a serving dish with arugula leaves, top with roasted vegetables, and crumble goat cheese on top. Serve immediately.

Nutrition information per serving: Calories 214; Protein 8.4 g; Carbohydrate 15.3 g; Total Fat 13.2 g; Saturated Fat 5 g; Cholesterol 13 mg; Sodium 312 mg;
Fiber 4.8 g

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