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…

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!

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.

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.

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

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