Roasted Rosemary Brussels and Rutabaga

PREP 10 mins
COOK 30 mins
TOTAL 40 mins
Yields 4

INGREDIENTS :

  • 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

DIRECTIONS :

  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!

by

INGREDIENTS :

  • 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

DIRECTIONS :

  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!

by

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5.0 rating
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PREP -
COOK -
TOTAL -
SERVES -

INGREDIENTS :

DIRECTIONS :

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INGREDIENTS :

DIRECTIONS :

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