Here’s how to roast vegetables with ghee as an alternative to butter or oil. They turn out so buttery and delicious! This recipe is paleo, Whole30, vegetarian, and gluten-free.
Ingredients
- 1 head fresh broccoli, cut into florets
- 4 carrots, cut into 1 inch pieces
- 4 zucchini, thickly sliced
- 2 potatoes, peeled and cubed
- salt to taste
- 1/2 cup ghee
- 1 (1 ounce) package dry onion soup mix
Note: Any vegetable that pairs well with a buttery flavour will taste great roasted in ghee. You can also steam vegetables and then put a pat of ghee on top.
Recipe Steps
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Step One
The first step to roasting vegetables with ghee is to preheat your oven and to chop up about 6 cups of vegetables. You can use brussels sprouts, sweet potatoes, regular potatoes, broccoli, cauliflower, or any vegetable that is fairly hearty.
If you mix vegetables, try to use ones that have similar cooking times.
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Step Two
The next step is to melt your ghee. You can do this in the microwave or on the stovetop. Then, just toss your chopped veggies with the ghee. Add a little salt and pepper and pour the vegetables onto a baking sheet.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
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Step Three
Bake the vegetables for about 40 minutes, or until they are starting to brown, but aren’t burned. Serve warm, with your favourite cooked protein.
I think you are really going to love this easy, buttery way of roasting vegetables.
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