Rosemary Roasted Vegetables
- 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
Preheat oven to 400 F.
In a large baking dish, toss all ingredients.
Roast for 25 minutes. Serve.