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