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  1. Roasted Rosemary Brussels and Rutabaga remove

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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)
1 salt and pepper, to taste
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