Hungry Haley

it's more than food

Roasted Fall Veggies (Vegan, GF, Paleo)

Meal-prep, Grain-Free, GF, VeganHaley Hansen1 Comment

I ate this whole pan the other day for lunch... 

2015-11-24 08.47.16-1.jpg

Oops!

Anyway, Happy Thanksgiving everyone! If you're scrambling around for a healthy dish to make (and impress your friends and family with) this one is perfect - it's quick, simple, and makes you seem incredibly talented and tasteful with your veggies :) 

What are you grateful for today? 

Makes one pan 

3 small yams, or 2 large 
1/2 head cauliflower 
4 large carrots, peeled 
1 tbsp. coconut oil
1 tsp. sea salt 
Optional: 1 tsp. cinnamon 

  1. Preheat the oven to 425 degrees F and lightly coat a baking pan with 1/2 tbsp. coconut oil. 
  2. Chop the yams into small, 1/2-1" cubes. Cut the cauliflower into small florets and chop the carrots into 1/2" thick rounds. Toss the vegetables with remaining 1/2 tbsp. coconut oil, sea salt, and cinnamon if using.
  3. Bake for 20 minutes, then stir and bake for another 10 minutes. Broil them on high for 2-4 minutes, careful not to burn. 
  4. Remove from oven and allow to cool slightly before serving. Enjoy!