Coconut Roasted Root Vegetables

With just the perfect amount of sweetness (and no sugar!), this is one of my favorite side dishes to enjoy with a savory dinner. Save the leftovers and enjoy them over greens or quinoa the next day!

Coconut Roasted Sweet Root Vegetables

Serves 4

Ingredients

  • 1 tbs coconut oil, softened
  • 3 medium sweet potatoes, cut into 1" pieces
  • 4 large carrots, cut into 1" pieces
  • 1 tbs coconut butter
  • 2 tbs dried unsweetened shredded coconut
  • 1/4 tsp sea salt

Note: If you aren't using organic sweet potatoes, make sure to peel them.

Preparation

Preheat oven to 400°.

Place sweet potato and carrot pieces in a large bowl. Add coconut oil and stir until thoroughly coated.

Spread out on over baking sheet. Sprinkle with sea salt.

Bake for 40 minutes, flipping vegetables and rotating halfway through.

Remove from oven, transfer back to large bowl. Add coconut butter and dried coconut and stir. Serve warm.

Related Posts

Sites We Love

Functional Nutrition Webinar

How To Eat Right For Your Brain

with Dr. Mark Hyman,
 11-time NY Times Best-selling Author & Director of the Cleveland Clinic Center for Functional Medicine

Relieve symptoms of depression, anxiety and brain fog in mbg’s
 FREE Functional Nutrition Webinar with Dr. Mark Hyman.

Get Free Access Now Loading next article...

Your article and new folder have been saved!