Apple Cider Roasted Sweet Potatoes and Squash

1 ½ lb Butternut Squash – peeled, seeded & cubed

2 large Sweet Potatoes – peeled and cubed

2 Tbsp – Coconut Oil – melted

1 tsp – Dried Rosemary

1 ½ C Apple Cider

Salt & Pepper to taste

  1. Preheat oven to 350
  2. Place cubed squash and sweet potato in a baking dish in a single layer.
  3. Drizzle oil over the veggies and sprinkle the rosemary. Toss to coat all pieces.
  4. Pour enough cider in dish to fill halfway up veggies. Season with salt and pepper to taste.
  5. Bake 40-50 minutes – the cider should reduce to a glaze.
  6. Serve warm with glaze drizzled over the top.

About Pure Energy Lifestyle

I am a Certified Massage Therapist, Certified Personal Trainer, Wife, and Mother of two incredibly active children. I am promoting a healthy and active lifestyle for all people at any stage of health

Posted on November 4, 2015, in Gluten free, recipes, side dish, vegan, Vegan/Vegetarian and tagged , , , , . Bookmark the permalink. Leave a comment.

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