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This recipe features cauliflower, Brussels sprouts, and bell pepper roasted in a delightful mix of coconut oil and ghee, making it a flavorful and low-carb side dish.

10 minutes

30 minutes

Ingredients:

2 cups Cauliflower

1 cup Brussels sprouts

1 cup Bell pepper

2 tablespoons Ghee

2 tablespoons Coconut oil

1 teaspoon Garlic powder

To taste Salt

To taste Pepper

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Chop the cauliflower, Brussels sprouts, and bell pepper into bite-sized pieces.
  3. In a large bowl, mix the chopped vegetables with ghee, coconut oil, garlic powder, salt, and pepper until well coated.
  4. Spread the vegetables evenly on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
  6. Serve hot.

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