About the Recipe
Here’s how to roast vegetables with ghee as an alternative to butter or oil. They turn out so buttery and delicious! This recipe is paleo, Whole30, and gluten-free.
Ingredients
4 cup fresh broccoli florets, or your choice of vegetable
3 medium sweet potatoes, peel and chopped into bite-sized pieces
2 tablespoon ghee, melted
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Preparation
Step OneThe first step to roasting vegetables with ghee is to preheat your oven and to chop up about 6 cups of vegetables. You can use brussels sprouts, sweet potatoes, regular potatoes, broccoli, cauliflower, or any vegetable that is fairly hearty. If you mix vegetables, try to use ones that have similar cooking times.
Step TwoThe next step is to melt your ghee. You can do this in the microwave or on the stovetop. Then, just toss your chopped veggies with the ghee. Add a little salt and pepper and pour the vegetables onto a baking sheet.
Step ThreeBake the vegetables for about 40 minutes, or until they are starting to brown, but aren’t burned. Serve warm, with your favorite cooked protein.