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Roasted Rosemary Brussels and Rutabaga

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4.7 from 9 reviews

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 405 degrees.
  2. Place vegetables in a 9×13 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!

Find it online: https://paleomg.com/roasted-rosemary-brussels-and-rutabaga/