Rosemary Roasted Fall Vegetables | Nourishing Meals®

Ingredients

• ½ medium red onion chopped into large pieces
• 3 medium carrot cut into ½-inch rounds
• 1 pound brussels sprouts halved
• 2 small beet 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