Rosemary Roasted Fall Vegetables

Ali Segersten (author) Feb 12, 2021
Side Dishes American Holiday Recipe Meal Prep Recipe Vegetable Dish
Rosemary Roasted Fall Vegetables
Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4

Serve these roasted fall vegetables with baked salmon and a large salad, or with a whole roasted chicken for a nourishing fall meal.

½ medium red onions chopped into large pieces
3 medium carrots cut into ½-inch rounds
1 pounds brussels sprouts halved
2 small beets peeled and chopped
1 small rutabaga peeled and chopped
2 tablespoons extra virgin olive oil (or avocado oil)
2 tablespoons chopped fresh rosemary
¼ teaspoons sea salt

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