Which oil do you usually use for your daily cooking / baking?
Coconut oil, which has been a favourite, is suddenly receiving a bad rap.
Each year it seems that there is a new ‘superfood’, that will do wonders for your health, and that you just have to consume!
Along with that, there will be at least one food item that you’ll be warned of, that you shouldn’t be eating at all!
How do you feel about all the hype? Do you really take it seriously and religiously follow the latest trends, or do you (like me), take it with a grain of salt and decide for yourself what it right for your body.
On that note …. this lightly salted dish is roasted in coconut oil. Feel free to change it out for whichever oil you prefer.
Gluten-free Coconut oil roasted vegetables
Servings: 2 – 4
Prep time: 15 minutes
Cooking time: 30-35 minutes
- 2 sweet potatoes, cut up
- 1 sweet bell pepper, cut into chunks
- 2 medium sized carrots, cut lengthwise
- 1 white onion, peeled and cut into quarters
- 2 potatoes, cut into quarters
- 2 tablespoon scoops of coconut oil (in solid form)
- 1/2 teaspoon ground cinnamon
- sea salt and ground black pepper, for seasoning
- 1/4 teaspoon ground nutmeg
- 1 teaspoon of fresh or dried rosemary
- Preheat oven to 200C
- Wash all the vegetables, slice into quarters, without peeling and place into an oven proof dish or baking tray
- Season with sea salt, pepper, cinnamon, nutmeg and rosemary
- Scoop the coconut oil (solid form) out and drop onto the vegetables
- Place the baking tray / oven proof dish uncovered into the oven for 5 minutes, until the coconut oil has melted
- Carefully remove from the oven, and gently stir
- Return to the oven and bake on 200C for 30-35 minutes, until the vegetables are cooked through
- Carefully remove from the oven and serve