Rosemary Roasted Fall Vegetables | Nourishing Meals®
Serve these roasted fall vegetables with baked sal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Ingredients
- 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 teaspoons sea salt
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