Roasted Cauliflower & Sweet Potatoes


Serves 2 – 4

1 head cauliflower
2 sweet potatoes (yams, regular potatoes of any variety or carrots may be substituted)
4-5 tbsp Ancient Organics Ghee (enough to coat veggies)
handful of fresh herbs (ie parsley, thyme, basil, oregano), chopped
sea salt, to taste
fresh ground black pepper, to taste

Preheat oven to 400ºF.
Chop the sweet potatoes into small (around 1″) cubes.
Break apart the head of cauliflower so that florettes are relatively small; about the size of the potato chunks.
Place all the vegetables on a large baking sheet, and drizzle ghee over the top; toss to coat.
Stir in fresh herbs, salt and pepper to taste, and place in the oven and roast, stirring occasionally until cauliflower is browned and potatoes are cooked through (20-30 minutes).
Can be served alongside meat or fish or eaten as a component of a vegetarian plate.

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I was a life long and devoted user of both butter and olive oil in all my cooking endeavors before being introduced to Ancient Organics Ghee. It lends the most supreme and comforting flavor to all foods it graces. It takes a bit of practice to get out of the old habit and into the new, but once you are there, you will never look back!

— Alexis Girard
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