These have been a staple in my dinners as of late. The hubby has been LOVING them as have I. I’ve been using all color carrots, parsnips and sweet potatoes, but any starchy-ish veggie will really do. The only one that requires a different preparation is yucca, so DON’T try this recipe with yucca (taro, cassava). Capeesh?

What you need:

Veggie of your choice

Coconut Oil

Salt and Pepper

Seasonings of your choice

How to:

Preheat oven to 400

Slice the veggies into sticks, about 3 inches long and 1/8″ wide

Melt 2 tbs of coconut oil and coat veggies (I’ve tried this numerous ways, pouring the oil on the veggies once they’re on the pan, putting the veggies in a bowl then adding oil and mixing and this method seems to work best)

Sprinkle with Salt, Pepper and then additional seasonings if desired. (Salt and Pepper is just find here, but sometimes I’ll add rosemary and thyme if I’m feeling adventurous! Get creative!)

Cook for 30-35 minutes, depending on the amount of veggies. Make sure there is enough space between each, don’t crowd them! And don’t forget to turn half way through! (I hate when I do that)

Enjoy!