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Sweet potatoes and carrots are cut thinly into “fries” and tossed in an aggregate of coconut oil kicked up with Moroccan spices like cumin, coriander, and garlic.
Ingredients
2 Tablespoons coconut oil
1 teaspoon of sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
a pinch of red pepper for extra spice (optional)
3 garlic cloves, finely minced
1 pound carrots, sliced in half and into thick strips
1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips
¼ cup/ black Kalamata olives, roughly chopped
2 Tablespoons flat-leaf parsley, finely chopped
The juice of one 1 small lemon or half a large
Instructions
Melt the coconut oil and whisk in the salt, spices, and garlic.
Toss the carrots and sweet potatoes with oil and spices and roast in a shallow baking pan in the lower third of the oven for 30 minutes or until lightly browned and tender.
Squeeze the lemon over the warm vegetables and toss with the chopped olives.
Top with chopped parsley and serve warm.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
Ingredients
2 Tablespoons coconut oil
1 teaspoon of sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
a pinch of red pepper for extra spice (optional)
3 garlic cloves, finely minced
1 pound carrots, sliced in half and into thick strips
1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips
¼ cup/ black Kalamata olives, roughly chopped
2 Tablespoons flat-leaf parsley, finely chopped
The juice of one 1 small lemon or half a large
Instructions
Melt the coconut oil and whisk in the salt, spices, and garlic.
Toss the carrots and sweet potatoes with oil and spices and roast in a shallow baking pan in the lower third of the oven for 30 minutes or until lightly browned and tender.
Squeeze the lemon over the warm vegetables and toss with the chopped olives.
Top with chopped parsley and serve warm.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
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