Roasted Broccoli and Sweet Potatoes in Coconut Oil
Roasted Broccoil and Sweet Potatoes in Coconut Oil, Roasted Vegetables in Coconut Oil
Medium sized sweet potatoes
peeled and cut into 3/4 inch cubes
cut into florets
Kosher sea salt and coarse ground black pepper
Place rack in upper 1/3 of oven and preheat oven to 450 degrees
Spray baking sheet lightly with cooking spray or rub with a small amount of coconut oil
Peel sweet potatoes and cut into 3/4 inch cubes, then cut broccoli crowns into florets and spread on the baking sheet
Place 3 Tbsp coconut oil (one tablespoon in 3 separate spots) 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
Place in upper 1/3 of the oven and roast for 5 minutes
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 and black pepper.
Place back in the oven and roast for additional 15 to 20 minutes. Remove when broccoli and sweet potatoes are lightly crisped.
If you are not familiar with Coconut Oil it comes as a solid, but will melt when placed in the oven.