Sparky Carrots and Cauliflower

Ingredients:
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

Instructions:
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.