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
- 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.
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.