Savory & Bowls

Mountain Herb & Pink Rock Salt Crusted Root Vegetables

Name: Mountain Herb & Pink Rock Salt Crusted Root Vegetables
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 sweet potatoes (cubed); 2 carrots (sliced into batons); 2 tbsp Nature's Mud Cold-Pressed Mustard Oil or Virgin Coconut Oil; 1 tsp Nature's Mud Ancient Himalayan Pink Rock Salt; 1 tsp dried rosemary or thyme; 1/2 tsp cracked black pepper

Oven-roasted carrots, potatoes, and sweet potatoes tossed in cold-pressed virgin oil, rosemary, and coarse Himalayan pink salt.

10 min prep 25 min cook 4 servings Easy

Mountain Herb & Pink Rock Salt Crusted Root Vegetables

Ingredients Checklist

12 sweet potatoes (cubed)
22 carrots (sliced into batons)
32 tbsp Nature's Mud Cold-Pressed Mustard Oil or Virgin Coconut Oil
41 tsp Nature's Mud Ancient Himalayan Pink Rock Salt
51 tsp dried rosemary or thyme
61/2 tsp cracked black pepper

Step-by-Step Instructions

1
Preheat oven to 200°C (400°F).
2
Toss root vegetables in a bowl with cold-pressed oil, pink salt, herbs, and black pepper.
3
Spread in a single layer on a parchment-lined baking sheet.
4
Roast for 25 minutes until caramelized and tender with crispy edges.