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Roasted Broccoli and Sweet Potatoes in Coconut Oil

Prep Time10 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Roasted Broccoil and Sweet Potatoes in Coconut Oil, Roasted Vegetables in Coconut Oil
Servings: 6
Calories: 261kcal

Ingredients

  • 3 Medium sized sweet potatoes peeled and cut into 3/4 inch cubes
  • 3 Broccoli crowns cut into florets
  • 3 Tbsp Coconut oil
  • Kosher sea salt and coarse ground black pepper to taste

Instructions

  • 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.

Notes

* If you are not familiar with Coconut Oil it comes as a solid, but will melt when placed in the oven.

Nutrition

Calories: 261kcal | Carbohydrates: 43g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Sodium: 162mg | Potassium: 1341mg | Fiber: 11g | Sugar: 10g | Vitamin A: 17925IU | Vitamin C: 274mg | Calcium: 177mg | Iron: 3mg