Trying to find different and new ways to enjoy coconut oil…
Veggie recipes can sometimes be somewhat of a challenge.
However I have realized that sometimes all you have to do is add a variety of your favorite veggies and throw them in the oven to bake.
I use to coat my veggies with olive oil before baking but now my favorite way to bake them is coated in Coconut Oil.
It gives the vegetables the lightest flavor of sweetness that is so yummy and divine.
People that have never tried baking their vegetables in coconut oil before…
Want to know my secret ingredient to why they taste so good.
It’s the coconut oil, it gives the whole dish a subtle flavor that’s so good!
You just can’t put your finger on why.
Plus cooking with coconut oil is good for you as well.
I love finding things that not only taste good but are good for you too.
Sometimes that can be hard.
Ever since I started cooking with coconut oil I started using it in every aspect of the kitchen.
I put it in my coffee and on my toast in the morning and I use it to bake and cook for dinner.
Anywhere I would normally use butter or oil I have now started using coconut oil and my family and I are huge fans.
Here is a quick and easy baked veggie recipe.
My kids love when I make this dish!
You can easily customize it to your favorite vegetables and herbs depending on what you like or what you have on hand.
- 2 squash
- 2 red potatoes
- 2 medium carrots
- 2 zucchini
- 1 large shallot
- 3-5 cloves of garlic
- Handful of fresh basil
- 3 tbsp. Raw Coconut Oil
- Salt and Pepper to taste
- Chop up all vegetables to bite sized pieces.
- Mince or chop garlic and shallots to desired size.
- Place all vegetables into a baking dish.
- Melt coconut oil and pour over vegetables, stir to ensure all pieces are thoroughly coated. Sprinkle with salt & pepper.
- Bake in oven at 350º F for 45 to 60 minutes or until tender.
- Stir occasionally while baking.
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