This recipe for Roasted Root Vegetables combines potatoes, sweet potatoes, carrots, and onions with plenty of healthy coconut oil and butter. A bit of fresh rosemary adds a nice woodsy flavor. This simple side dish complements beef and poultry well.
Roasted Root Vegetables
Prep Time: 10-15 minutes
Bake Time: 60-70 minutes
Total Time: 1 hour 15-25 minutes
1 large yellow onion
2 large Yukon Gold potatoes
2 large carrots (or substitute another Garnet sweet potato)
1 med-large Garnet sweet potato
2-3 tsp finely ground Celtic sea salt
1/2 tsp pepper
1/2 Tb fresh minced rosemary (or substitute 1/2 tsp dried rosemary)
5 Tb refined coconut oil
2 Tb butter, preferably nutrient-dense yellow butter
Preheat the oven to 375 F.
Chop the onion in half. Then cut each half into ~5 wedges. Break the wedges up a bit and place them in a large baking dish. I use a 9X13 glass roasting pan for this recipe.
Peel the carrots and discard the ends. My Rada vegetable peeler works great for this recipe. Chop the carrots into ~1/2-inch chunks and add them to the baking dish.
Scrub the potatoes and peel off any bad spots. Chop the potatoes into ~1/2-inch chunks and add them to the baking dish.
Scrub the sweet potato and peel off any bad spots. Chop the sweet potato into ~3/4-inch chunks and add it to the baking dish.
Season the vegetables with plenty of salt and pepper. I use ~2&1/2 tsp salt for this recipe.
Mince the fresh rosemary. Sprinkle it onto the veggies.
Add the coconut oil and butter to the baking dish. If your coconut oil and/or butter are cold and hard, chop into bits before adding to the baking dish. Stir it all together with a large spoon.
Bake the vegetables at 375 F for 40 minutes. Remove from the oven and fold everything over once to make sure the oil is well-coating all of the veggies. Return the veggies to the oven and bake 20-30 more minutes. Check to make sure the vegetables are cooked to your liking by piercing the potatoes and carrots with a fork.
Remove from the oven, allow to cool a bit, and serve!
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