Veggie Heaven
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 1 small head of cauliflower, cut into florets
  • 1 lb of brussel sprouts, trimmed and halved
  • 2 medium sweet potato, cut into ¾ inch cubes
  • 1 bunch lacinato kale, remove stem and but into bite size pieces
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 2 tablespoons melted coconut oil
  • Himalayian pink sea salt to taste
  • 1 teaspoon turmeric
  1. Start with preheating your oven to 400 degrees. Arrange your veggies, everything except for the kale on a baking sheet lined with parchment paper, or 2 if you don’t have enough room
  2. Drizzle a tablespoon of coconut oil per baking sheet and sprinkle with some Himalayan pink sea salt. Mix everything around so all of the vegetables are evenly coated.
  3. You can add any other spices you prefer; I like to add turmeric to the cauliflower. It gives it such a nice flavor and golden color.
  4. To roast garlic, just cut off the top part of a whole head of garlic. Drizzle with a little olive oil and wrap it in tin foil. Put garlic and veggies in the oven.
  5. Toss the kale with a little coconut oil and some sea salt and add to one of the baking sheets, or it’s own sheet, after 25 min.
  6. Cook veggies for around 35 min, and the kale around 10 min. Check every 10 min and mix them around so they cook evenly. Check more often toward the end because they can burn quickly. You want them to look charred in some places. The garlic will need a little more time, around 45 min. The cloves should be very soft.
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