Roasted Vegetables

1 lb sweet potato-cut into 1 inch cubes

1 lb broccoli florets 

1 bag Brussel sprouts (24 oz.)-halved

2 yellow onions-chopped

Garlic (2t crushed, 6 cloves, or 4t granulated)

Butter, ghee, avocado, or coconut oil 2 T

Salt, pepper or other desired herbs

1. Preheat oven to 400*

2. Chop all vegetables and place in broiling pan mixed.

3. Add garlic, salt, pepper, and other herbs to veggies. With salt and pepper use your own judgment, depending on your tastes. If you are concerned with adding too much you can always wait and add a little salt or pepper after they are done to taste.

4. Melt fat if butter or coconut oil and pour over veggies, mix thoroughly making sure that fat and spices are evenly distributed.

5. Cover with aluminum foil.

6.  Cook at 400 for 30 minutes, stirring every 15 to make sure veggies do not burn.

6. When veggies are able to be cut with fork remove from oven and serve and place in containers for the week!