It doesn’t get simpler than this recipe for roasted roots. Just chop and bake. Coconut oil adds an unexpected note of sweetness to this dish.
- Sweet potatoes
- Brussel sprouts
- Virgin unrefined coconut oil, melted (about 2 tbsp per baking sheet)
- Sea salt
- Black pepper
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 overcrowded (if needed, use a second baking sheet to give enough room. Or save the chopped veggies that don’t fit and store in the 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.