Serves: 6
Prep: 10 min, bake 40 min.

3T combined coconut and/or olive oil (melt coconut oil in pan to liquid first)
¼ t salt
2 cloves garlic
2 sprigs rosemary, chopped
1/3 t freshly ground black pepper
2 lg sweet potatoes, scrubbed, cut into wedges
1 large sweet onion, cut into wedges
2 beets, peeled and chopped
1 cup baby carrots
any other root vegetable you like.

Preheat oven to 425. In large roasting pan, combine oil, salt, garlic, rosemary, pepper.
Add vegetables, tossing well to coat. Bake, stirring occasionally for 40 minutes, until
potatoes tender.

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