(WHOLE30, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO, VEGAN)

I love roasted veggies!  Growing up, I wouldn’t touch a vegetable (unless you count ketchup) but now I can’t get enough of them.  These Whole30 Roasted Potatoes and Carrots are hearty and flavorful.  Roasting veggies allows the vegetables to become tender on the inside and crispy on the outside.  I always toss mine in coconut oil since it adds a subtle flavor and really allows the veggies to shine.  I hope you love these roasted vegetables as much as I do!  They’re the perfect side dish for a regular weeknight or to bring to a get together.

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Lunch, Dinner
Servings: 4 servings

Ingredients:

3 potatoes, cubed
4-5 large carrots, cut up
1 TBL coconut oil, melted
1 tsp minced garlic
Rosemary, to garnish

Directions:

Preheat oven to 400 degrees.  Arrange potatoes and carrots on a nonstick metal pan.  Drizzle melted coconut oil and garlic over the entire pan and mix to combine.  Make sure carrots and potatoes are all coated in coconut oil.

Bake for 40 to 45 minutes, flipping halfway.  Garnish with rosemary if desired.

Enjoy!