Roasted Brussel Sprouts and Roasted Roots~

Highly requested and extremely delicious... :)

Roasted brussel sprouts:

(approx. 6 servings)

2 pounds brussel sprouts cut in half

Approx. 2-3 tbsp. unrefined coconut oil (enough to cover sprouts)

1 tbsp. black pepper

1 tbsp. rosemary

1 tbsp. salt

Juice of 1 lemon

Toss all ingredients together in a bowl, then lie flat on a cookie sheet.

Bake at 400* for about 30 minutes, or until desired crispiness.

Roasted Roots

(approx. 4 servings)

1 medium size of each- red beet, yellow beet and 1 large carrot - chopped or sliced 

2 tbsp. unrefined coconut oil

1 tbsp. minced ginger (*or 1 tbsp. ginger paste)

Juice of 1 lemon (*or 1 tbsp. lemon grass paste)

1 tsp. garlic salt or minced garlic or garlic salt

Toss all ingredients together in a large bowl.

Bake at 400* for about 20-30 minutes.

(*Pastes can be found in the refrigerated produce section, near the salad dressings. 

I find mine at Albertson's.)

Roasted Veggie Party Tray

Choose any array of your favorite veggies, season them, roast (or even grill) them and arrange them on a tray. A healthy and tasty snack that even the kids will enjoy.

Here, I coated two extra large cookie sheets with grape seed oil. On one sheet, sliced sweet potatoes and brussel sprouts. On the other sheet, sliced eggplant and kale leaves.

(*If you have smaller cookie sheets, I suggest doing one veggie on each in the following order: sweet potatoes and brussel sprouts take close to the same amount of time. Then the eggplant, then the kale. Personally, I'm going for crunchy, so I go for longer cook times. It's best to stay close and watch them until they're at your desired crunchiness.)

I love roasted veggies because they're so easy and versatile. You can really choose any of your own favorite spices and veggies to use and it will come out fantastic.

Here's what I did:

Sweet potatoes and brussel sprouts: toss in refined coconut oil, sea salt and cracked rosemary. Cook at 400* for about 45 minutes, or until brussel sprouts become soft & brown, and sweet potatoes become crunchy.

Kale: Rub with coconut oil and sea salt or garlic salt. Bake at 400* for about 15-20 minutes, or until crispy, like chips.

Eggplant slices: lemon juice and black pepper. Bake at 400* for about 30 minutes, or until desire consistency. Again, I prefer slightly crunchy.

Other veggies you can do this with: Broccoli, cauliflower, other varieties of potatoes, sliced zucchini and squash.