Roasted Rosemary Brussels and Rutabaga
Prep time
Cook time
Total time
Serves: 4
  • 2 cups of brussels sprouts, halved
  • 1 cup rutabaga, peeled and diced (I peeled my rutabaga with a carrot peeler)
  • 4 tablespoons fat of choice (I used olive oil)
  • 1 tablespoon chopped rosemary (fresh or dried)
  • salt and pepper, to taste
  1. Preheat oven to 405 degrees.
  2. Place vegetables in a 9x13 glass baking dish.
  3. Pour fat of choice over vegetables then toss the vegetables with rosemary, salt and pepper.
  4. Bake for 25-30 minutes.
  5. Eat up darlin!
Recipe by PaleOMG - Paleo Recipes at