Ingredients

• 2 tablespoons coconut oil
• 6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
• 1 medium onion, diced small
• 2 teaspoons chopped fresh rosemary
• Sea salt to taste

Instructions

1. Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.