The potatoes in this dish are infusioned with herbs, pepper flakes, and coconut oil the taste is absolutely tremendous, just wait until you smell the baked herbs.
I like coking with fresh herbs, they not only add great taste and flavor they also make the dish look pretty. In this dish the use of dried herbs is better because of the high temperature of the oven would cause the fresh herbs to burn before the potatoes are done. The earthy taste of all the herbs are kicked up a notch by a sea salt and the coconut oil just gives dish that irresistible "lick your lips" awesomeness.
I basically used what I had on hand when I ran across this recipe on the Food network site.
•1/3 cup melted Virgin coconut oil
• 1/4 tsp coarse sea salt
• 1TBSP dried Rosemary
•1TBSP Italian seasoning
.• 1 tsp dried Basil
• 1 tsp Thyme
• 1 tsp pepper flakes
***CUT ALL VEGETABLE 1 - 1 1/2 'inch THICK
to ensure a even doneness
*** WASH vegetables thoroughly, pat dry
• 3 small carrots cut diagonally
• 2 medium-ish parshnips peeled, cut sliced
• 4 small sweet potatoes * approx 2 oz ea.
• 12 Brussel sprouts cut in half
• 7 fingerlings assorted, cut on the diagonal ** I used the most colorful ones in the bunch
Now the fun begins, this part requires the of your hands ...yes your hands ( your hands can benefit from the coconut oil )...
▪ Preheat oven 400° and place oven rack 3rd from the bottom
▪ grease the bottom of a cookie sheet/baking sheet (10x15)
▪ add the vegetables, pour the melted coconut oil over the vegetables, use hands to evenly cover the veggies with the oil, allow to rest at room temperature for 5mins.
▪ sprinkle herbs, sea salt, pepper flakes over vegetables, use hands to evenly coat vegetables, allow to rest for 5mins.
▪ bake at 400• uncovered for 35 - 40 minutes allowing the vegetables to release their waters and otain a brown caramelized coat from their natural sugars and the coconut oil
▪ when done remove from oven onto cooling rack, serve
....and ENJOY!!!
