Roasted Broccoli & Sweet Potatoes in Coconut Oil

Roasted Broccoli & Sweet Potatoes in Coconut Oil


This week I am making the kid's favorite veggie side dish: Roasted Broccoli and Sweet Potatoes in Coconut Oil. It is very simple to make, but quite tasty! The coconut oil enhances the sweetness of the potatoes and roasting the broccoli gives it a nutty flavor. This can be paired with just about anything or could be a Vegetarian main course. Veggies for breakfast?  I also enjoy eating the left overs with scrambled eggs in the morning. 

Here is what you need:

-Rimmed Baking Sheet
-2 Medium sized Sweet Potatoes, peeled
-2 to 3 Broccoli Crowns, cut into florets
-2 Tbsp Coconut Oli
-Kosher Sea Salt (to taste)

1. Place oven rack in upper 1/3 of oven and Preheat oven to 450 degrees

2. Spray Baking Sheet lightly with Cooking Spray (I like to use Olive Oil or Coconut Oil Spray)

3. Peel sweet potatoes and cut into cubes, then cut broccoli crowns into florets and spread on the baking sheet

4. Place 2 Tbsp Coconut Oil on top of the vegetables. If you are not familiar with Coconut Oil it comes as a solid, but will melt when placed in the oven

5. Place in upper 1/3 of the Oven and roast for 5 minutes

6. After approximately 5 minutes, the Coconut Oil should be melted, so take out of the oven and toss vegetables to coat with the oil, then sprinkle with Sea Salt.

7. Place back in the oven and roast for additional 15 to 20 minutes. Remove when broccoli and sweet potatoes are lightly crisped.

What is your favorite way to eat sweet potatoes or broccoli?  Let me know if you try this dish and what you think! 

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