I make veggies a million different ways. I tried this version linked below, and I loved the softness of the veggies.. not mushy, but not crunchy either. I substituted coconut oil for olive oil the second time around and liked the sweetness it added better. This method will be my go to and would make an amazing side dish for Thanksgiving. (maybe even add some dried cranberries?). The linked recipe adds a maple balsamic reduction.. I could take it or leave it. No matter what, they are SO SO good!
Ingredients:
- Veggies (I used cubed butternut squash, cubed sweet potatoes, tri-color carrots, and red onion)
- 3 heaping spoonfuls of coconut oilÂ
- pecans
- herbs de province
- salt and pepper
Preheat oven to 350.
Melt coconut oil then add veggies, herbs, and salt and pepper and mix well.
Spread them evenly on a pan (i used tin foil sprayed with pam for easier clean up).
Cook 45 mins, stirring occasionally.
Add pecans and stir on the pan. Cook for 5-8 more minutes.
Alternative recipe: https://foodnessgracious.com/maple-balsamic-roasted-vegetables/