1onioncut lengthwise and then sliced into half moons
3-4clovesgarlicminced
1medium bulb celery rootouter layer removed and cut into bite-sized pieces
1large yampeeled, cut lengthwise and then sliced into half moons
2large golden beetspeeled, cut lengthwise and then sliced into half moons
½lbbrussels sproutsends removed and sliced thin
6assorted rainbow carrotssliced
1large sprig of rosemary
3sage leavessliced into ribbons
1Cvegetable broth of your choiceheated (Either Rapunzel Vegetable Bouillon Cubes OR my Low-Histamine Homemade Veggie Bouillon!)
Himalayan sea salt and black pepper
Brown rice for servingoptional
Instructions
Preheat oven to 400°. Line a large roasting pan with parchment paper (optional, prevents sticking to pan).
Layer vegetables in roasting pan, and scatter herbs on top (you can remove the leaves from rosemary and sprinkle over veg, OR bury sprig in center). Pour hot broth over veggies, and seal with aluminum foil.
Bake for 25-30 minutes, or until fork tender. Serve with brown rice.