Rosemary Roasted Fall Vegetables

Ali Segersten (author) Feb 12, 2021

Difficulty

Easy Recipe

Prep Time

15 minutes

Cook Time

25 minutes

Servings

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 pound 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 teaspoon sea salt