Glazed Roasted Carrots & Sweet Potato


Mmmm… another play on allowing simple flavours to speak for themselves!

I had a sweet potato to use up and was inspired to bake it with a bit of a sweet, indulgent twist.

When is coconut oil not a good idea to use in cooking your vegetables? Not only does it add a wealth of health benefits and important dietary fats, but the rich and satisfying flavor it brings is welcoming to the palette without being too heavy on the stomach like dairy butter is.

In this photo, I’ve used leftovers of the glazed bake and simply tossed them with freshly flash-boiled broccoli for a delicious array of vegetables for my lunch at work. (I say flash-boiled instead of blanched because blanching involves the ice bath step which I only use when necessary.)

Serves 2-3

– 1 medium sweet potato, peeled and cut into small chunks
– 1 large carrot, sliced into discs
– 1 tbsp. coconut oil
– 1 tsp. maple syrup

Preheat oven to 425 F.

In a glass or ceramic baking dish, mix sweet potato and carrots with coconut oil and maple syrup.

Spread out in a single layer and bake for 35-45 minutes or until desired firmness/softness is reached (I leave mine in a bit longer – I prefer it all nice and soft and sweet!) – mixing to recoat vegetables and flip onto the other side about half way through the cooking time.

Enjoy! xo

6 thoughts on “Glazed Roasted Carrots & Sweet Potato

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