Roasted Sweet Vegetables

Prep Time

20 minutes

Prep Notes

These roasted vegetables are so good that they have completely replaced roasted potatoes in my home! They are full of antioxidants and use coconut oil instead of drippings or vegetable oil, making them a healthy as well as delicious alternative for your roast.

Cooking Time

45 minutes


serves 6


  • 6 sweet potatoes, peeled
  • 3 regular potatoes, peeled
  • 6 carrots, peeled
  • 5 apples, cored skin on
  • 4 tbsp coconut oil, melted
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbsp vegeta (vegetarían stock powder - this is optional)


  1. Preheat oven to 200c.
  2. After peeling the vegetables, keep them in a bowl of water so they don't discolour as you make your way through the prep.
  3. Cut all the vegetables and apples into equal size cubes.
  4. In a large bowl, combine all the vegetables with 2 tbsp of the oil and all the spices.
  5. Place on roasting tray and pour over the remaining oil on top.
  6. Place in oven and roast for 20 minutes. Remove and stir the vegetables, unsticking from the bottom where needed. Place back in oven.
  7. Cook for another 20 minutes and remove to stir through again.
  8. Place back in oven and raise heat to 220C. Cook for another 5 minutes or until golden.
  9. Decant to serving dish and enjoy!