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