NOTE: Roasting veggies is a great opportunity to roast 2-4 bulbs of garlic, in each corner of the pan! Cut a thin slice off the top of each bulb. Rub a bit of melted oil on the cut part. When they are baked, the individual garlic cloves squeeze out of the skins with easy pressure.
Directions:
Preheat oven to 425ºF.
If coconut oil is solid, place it in the glass pan to melt. Remove the pan when melted, adding veg.
NOTE: Always use a large sharp knife to reduce chopping time!
Chop vegetables into large pieces about the size of a golf ball depending on their density. (You learn by practice which veggies are best cut a bit smaller or larger.) NOTE: Thick skinned veggies should be peeled, thinner skins can be left on.
Transfer cut veggies to glass baking pans.
Mix the veggies with the melted oil to coat well.
Bake for about 25-30 minutes until veggies are tender but firm when pierced with a fork.
Sprinkle lightly with salt if not using sauce.
ROASTED GARLIC OPTION: Place 2 whole garlic bulbs on a cutting board. With a sharp knife, trim a sliver off the top of the bulbs, discarding the top part. Place each bulb in corners of glass pan with the veggies. Drizzle (or spray) a tiny amount of olive oil over each bulb to keep moist while baking. When veggies are baked, garlic will be soft and sweet. Remove from the pan and squeeze each section (clove) between your first finger and thumb to remove cooked flesh.