Rosemary Roasted Vegetables

 

Print

Rosemary Roasted Vegetables

Course Appetizer, Side Dish, Snack
Keyword roasted, vegetables
Servings 4

Ingredients

  • 1/2 medium red onion chopped in large pieces
  • 1 pound brussel sprouts halved
  • 3 medium carrots chopped in 1/2" rounds
  • 2 small beets peeled and chopped
  • 2 Tb avocado oil
  • 2 Tb. fresh rosemary chopped
  • 1/4 tsp pink salt
  • 1 small rutabaga peeled and chopped

Instructions

  1. Preheat oven to 400 F.

  2. In a large baking dish, toss all ingredients.

  3. Roast for 25 minutes. Serve.