Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes

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