Rendezfood

roasted vegetables

ROASTED VEGETABLES

 

 

 

 

 

INGREDIENTS:

  • 1/2 lb brussels sprouts
  • 3 sweet potatoes
  • 1 lb variety purple, gold, red potatoes 
  • 1 onion
  • 3 cloves garlic
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 3 tbsp ghee, grass fed butter, coconut, or avocado oil  (You can use olive oil if you roast at 325F for longer.)

 

 

 

 

 

 

METHOD: 

  • Preheat oven to 400 F. 
  • Melt ghee, butter, or oil in small saucepan. 
  • Rinse vegetables, then chop.
  • Mince garlic.  
  • Mix together with melted butter or oil.
  • Add salt and pepper. 
  • Spread out onto baking sheet or into large casserole dish.
  • Bake for 40 minutes or until browned and soft. 
  • Serve immediately.