Sweet potatoes taste great roasted in combination with other root vegetables like beets, onions and parsnips. With savory spices like garlic and rosemary, it is a fine vegetarian, vegan and gluten-free side dish. And with sweet spices like cinnamon, nutmeg and a touch of coconut sugar and maple syrup, you’ve got a festive roasted sweet potatoes dish. Serve these 2 Continue reading →
Slow roasting brings out the natural sweetness of root vegetables- sweet potatoes, parsnips, and beets. You can use extra virgin olive oil, or if you use Nutiva’s organic coconut oil*, it will add a gorgeous yellow orange color and rich flavor to this vegan and gluten-free side dish everyone will love. Continue reading →
Roasted with garlic, winter roots and butternut squash are terrific and simple to make. Cut up the vegetables, sprinkle with Celtic Sea Salt and extra virgin olive oil. Bake in a covered crock for about an hour in a preheated 400 degree oven. Voila, lunch, or dinner. Excellent as a side dish or the main event. Crumble your favorite (grass fed goat, sheep or cow) feta on top when it’s warm from the oven and serve with big fat olives. YUM! You’ve got a super luscious meal with a short amount of prep time with big flavors from our local and seasonal fall harvest.