Lisa’s Roasted Carrots and Sweet Potatoes
- 2-3 large sweet potatoes chopped into small pieces (I leave the skin on)
- 3-6 oz of baby carrots cut lengthwise then in half
- 1/8 cup of canola oil (or coconut oil melted)
- salt and pepper
Preheat oven to 425 degrees. Dump all the cut veggies on to a cookie sheet or large roasting pan. Pour the oil over the top and toss to coat. Sprinkle with salt and pepper and roast for 30 mins. In my convection oven this takes more like twenty mins. You want the veggies to be fork tender. Eat them as is or at this point they can be used as the base of a root veggie mash or mixed with nuts and honey as an alternative to the standard Thanksgiving marshmallow covered candied sweet potato dish.