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Rosemary Roasted Fall Vegetables

Ali Segersten (author)
Rosemary Roasted Fall Vegetables

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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