This is a recipe that I make all the time, especially for roadtrips since it tastes delicious cold, too. I’m sharing today because it would make a perfect dish for No-Turkey Day Thanksgiving. Go ahead and toss a purple potato, or a golden beet into the mix—improvise—and tell us what combo you like best. It’s really all about the herbs!
Glass casserole dish
Try to buy everything organic. Here’s why.
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
2-3 cloves garlic, minced
1 head cauliflower
1/2 red onion, diced (here’s a tip)
10 leaves fresh sage, chopped fine
1 large sprig rosemary, leaves removed and chopped fine
2 tbsp fresh thyme leaves, roughly chopped
2 tbsp +1/2 tsp cold-pressed coconut oil, warmed to liquid
1/2 tsp fine ground sea salt, plus more to taste
Pinch fresh ground black pepper, plus more to taste
1/4 cup pumpkin seeds (optional but add a nice crunch)
1/4 cup sunflower seeds (optional but add a nice crunch)
Let’s get started.
Preheat oven to 350°F.
Place 1/2 tsp coconut oil in a pan and heat to medium-high. Add onion and cook 10 minutes. Add garlic and cook 2 minutes more.
Place all veggies, prepared herbs, seeds and onion/garlic mixture into the casserole dish with remaining coconut oil and mix well.
Sprinkle on salt and pepper.
Bake 35 minutes, or until starting to brown. Enjoy!
Store in an airtight glass container in the fridge for up to one week.
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