Roasted Root Vegetables

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 40 hours
  • Total Time: 60 hours
  • Yield: 8


  • 3 Cups Orange Sweet Potato, peeled & 1
  • 2 Cups Purple Sweet Potato, peeled & 1
  • 2 Cups Butternut Squash, peeled & 1
  • 1 Cup Red Beets, peeled and 1/2
  • 3 Tbsp. Coconut Oil
  • 1 Tbsp. Moroccan Spice Blend
  • 2 Tbsp. Coconut Aminos or Tamari Sauce


  • Preheat the oven t0 450F,  and place the vegetables separately on sheet pans.
  • Toss with the coconut oil, place in oven for 20 minutes. Remove, stir add the seasoning and cook a further 20 to 30 minutes until golden and tender.
  • Toss with the coconut aminos or tamari, serve hot or at room temperature.


  • The vegetables can all be placed on the same pan, however as they cook at different speeds it is easier to cook them evenly on separate pans.
  • The key to successfully roasting vegetables is a hot oven, not crowding pan keep the vegetables in a single layer, and not too much oil.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!

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