½ pound carrot, chopped
2 sweet potatoes, chopped
1 small butternut squash (about 1 to 2 pounds), chopped
1 large onion
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1 teaspoon garlic powder
sea salt and black pepper to taste
Preheat your oven to 425 degrees F.
Add your chopped vegetables to a roasting pan. Pour coconutoil over the vegetables and coat well. Lay the vegetables in one layer and roastfor 25 to 30 minutes. The vegetables should be light brown and soft when done.Remove from the oven and immediately season with cinnamon, garlic powder, seasalt, and black pepper.
Alternate option: Puree all the roasted ingredients as shown in the picture.