Ingredients

The following ingredients have 4 Servings
  • 1 sweet potato (very large (or 2 medium sized))
  • 1 white onion
  • 6 carrots (medium (or 4 large))
  • 4 tablespoons olive oil (extra virgin (set aside 1 tablespoon for cauliflower rice))
  • 12 ounce cauliflower rice (bag)
  • 2 teaspoon rosemary (dry)
  • 1 teaspoon basil (dry)
  • 1 teaspoon oregano (dry)
  • 1 teaspoon pink Himalayan salt ((set aside 1/4 teaspoon for cauliflower rice))
  • .5 teaspoon garlic powder
  • parsley (fresh for garnish)
  • lemon (optional garnish)

Instruction

  • Preheat the oven to 400 degrees Fahrenheit. Slice off the ends of the sweet potatoes and then in half horizontally. Then dice them into about 1-inch cubes or large chunks. Slice the ends of the carrots and peel them then dice them into 1 inch cubes or large chunks. Slice off one end of the onion and peel away the first and second layer. Slice in half and then into 1-inch cubes or large chunks. 
  • Mix and spread all of the vegetables on a sheet pan. Pour 3 Tablespoons of olive oil on top and spread evenly the rosemary, basil, oregano, 3/4 teaspoon salt and garlic powder. Using your hands mix to coat evenly then spread the vegetables out evenly again so they do not overlap.
  • Bake for 15 minutes, then flip and bake for another 15-20 minutes until tender and slightly crispy.