5. Roasted Roots
It doesn’t get simpler than this recipe for roasted roots. Just chop and bake. The addition of coconut oil adds an unexpected note of sweetness to this dish.
Virgin unrefined coconut oil, melted (about 2 tbsp per baking sheet)
Preheat oven to 425°
Chop all veggies to be roughly the same size (1-2 inches diameter) and cut onion into crescents.
Line a baking sheet with parchment paper. Spread chopped veggies out onto baking sheet so they’re in a single layer and not over crowded (if needed, use a second baking sheet to give enough room. Or save the chopped veggies that don’t fit and store in fridge to use for something else).
Drizzle with melted coconut oil and toss using your hands to evenly distribute and coat all the veggies. Sprinkle with herbs, sea salt and pepper.
Roast at 425° for 45-55 minutes.