Rosemary Baked Veggies with pasta

Very simple and your kids will also love it.

4-6 servings

Ingredients:

2 cups Cauliflower
2 cups Broccoli
10 Brussel Sprouts
1 stem of Green Onion
1/2 Medium sized Red onion
8 small baby Carrots
Rosemary
Pink Himalayan Sea Salt & Pepper to taste
Honey or agave For a little sweetness to them if you would like.

Start by greasing a large glass baking dish with Earth Balance vegan butter. Cut up all your veggies and put them in your dish. Add a little extra butter on top of your veggies and add your salt, pepper, rosemary and sweetness. Bake, uncovered, at 375° for 30 minutes. Take out your veggie dish, stir them around and put it back in for an extra 10 minutes.

Serve warm with Gluten Free rice pasta.