2 tbsp coconut oil
6 cups small-diced root vegetables (carrots, turnips, rutabagas)
1 medium onion, diced
2 tsp fresh rosemary, chopped
Sea salt to taste
Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Stir occasionally to prevent sticking, for about 10 minutes. Next, add the onion and continuesautéing until the vegetables are tender and have started to meld together.
Sprinkle in the rosemary and salt to taste.
Serve warm with eggs, fish, chicken, burgers, salads or use as taco filling.