Vegetables roasted in coconut oil

This is a really simple and delicious way to add more coconut oil to your diet. The fats will help you to absorb more antioxidants from the vegetables.

Serves 4

2 medium sweet potatoes, peeled and diced

2 large carrots, peeled and diced

1 cup peeled, diced pumpkin

1 large onion, quartered (or several small onions, left whole)

1 tablespoon coconut oil

¼ teaspoon salt

Add any seasonings you like – eg. ground cumin, cinnamon, Herbamare, paprika, oregano, garam masala, etc.

Preheat the oven to 350ºF.

Arrange all vegetables on a lined or greased baking tray. Melt the coconut oil and use a pastry brush to brush it onto all the chopped vegetables, making sure they’re all covered.

Sprinkle with salt and desired seasonings.

Bake for 30 to 40 minutes, or until the vegetables have softened.

The post Vegetables roasted in coconut oil appeared first on Liver Doctor.