Roasted Root Vegetables

by in Recipes, Side Dishes December 12, 2018

6-8 small purple potatoes, cut into bite-sized pieces
1 small butternut squash
1 medium onion
3/4 cup whole fresh cranberries, tossed in 1 tbsp pure maple syrup
2 whole organic carrots, cut into bite-sized pieces
2 tbsp fresh rosemary, chopped
Sea salt & pepper to taste
2 tbsp coconut oil

Heat oven to 375. Wash all vegetables. Place all cut vegetables, rosemary & seasonings on a baking sheet (spread onto 2 if necessary). Bake for 30 minutes.  Remove from the oven and stir with coconut oil (I mix the vegetables and oil right on the baking sheet w/ a spatula to coat completely).
Place back in the over and bake for another 15-20 minutes. Enjoy!