Ingredients
- 3 Medium sized sweet potatoes peeled and cut into ¾ inch cubes
- 3 Broccoli crowns cut into florets
- 3 tablespoon Coconut oil
- Kosher sea salt and coarse ground black pepper to taste
Instructions
- Place rack in upper ⅓ 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 ¾ inch cubes, then cut broccoli crowns into florets and spread on the baking sheet
- Place 3 tablespoon 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 ⅓ 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