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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For therapeutic and culinary applications, at home and for our clients in the office, Ancient Organics Ghee is our choice. We use it for everything, including many off-label applications. We are grateful to our local Whole Foods for keeping it in stock.

— Toby Campion, D.C. and Anita Montero-Campion, N.D
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