Pan Roasted Carrots & Sweet Potatoes

Here’s an easy one. Mom and I decided to make a special dinner the other night, but the kitchen we were using didn’t have much in the way of baking dishes. So, we got out the biggest pot we could find…

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for these sweet potatoes and carrots. Mom prefers the carrots left whole because they are so lovely. So all I had to do was wash and chop the sweet potatoes!

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Melted a couple big spoonfuls of coconut oil over medium heat, and added half a dozen or so slightly crushed cloves of garlic. Heat the garlic in the oil for a few minutes, stirring regularly to keep them from browning much.

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Then add the veggies – carrots first, then potatoes. I only seasoned them with salt and pepper. Vegetables are done when they’re fork tender and browned on all sides.

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Served with wild rice & chestnuts, that recipe’s coming next!

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