Quick, easy, nutritious and delicious? Damn right.
Roasting is my favorite way to prepare vegetables. After a few minutes of cutting the rest is hands free, which makes roasted veggies an ideal side dish (or main dish if you’re like me). Coconut oil adds depth and richness to vegetables, plus a subtle sweetness I just can’t get enough of. You’ll never get bored because you can roast any veggie using any seasoning. This time I used carrots and butternut squash because that’s what I had lying around (went a little crazy when squash was on sale). It’s an easy way to reap the benefits of adding coconut oil into your diet.Coconut Oil Roasted Vegetables:
Preheat oven to 350. Wash and cut up the veggies of your choice and throw them on a baking sheet covered with parchment or a silpat. Drizzle with coconut oil and toss. Spread out veggies on the pan and season to your liking with salt, pepper, and spices. Bake for about 20-25 minutes, checking halfway through and moving the pan if necessary. Some vegetables cook faster than others, so adjust time accordingly.