Sheet Pan Sesame Roasted Vegetables with MCT Oil {Paleo, Vegan, Gluten-Free}

Sheet Pan Sesame Roasted Vegetables with MCT Oil {Paleo, Vegan, Gluten-Free}

 

As the weather gets colder, you’ll want to have some easy side dishes that don’t involve a lot of preparation time up your sleeve. This sheet pan sesame roasted vegetable recipe uses colorful root vegetables and is topped with an MCT oil sauce for a wholesome and delicious side dish. Naturally, paleo, vegan, and gluten-free, this sheet pan recipe for root vegetables is quick to whip up and the perfect dinnertime addition.

Sheet Pan Sesame Roasted Vegetables with MCT Oil Recipe

Getting a variety of vegetables into your diet can seem difficult in the wintertime as most of us opt for comfort food like potatoes. However, this sheet pan recipe is an easy way to not only vary your intake but keep cooking to a minimum. All you have to do is chop up all of your vegetables and put cook them on a sheet pan in the oven.

Brussels sprouts and beets are not commonly eaten and yet your body craves them. Beets are a great source of fiber and your liver loves them. Brussels sprouts belong to the cruciferous family which tends to be rich in folate. Steamed brussels sprouts are no one's friend though, so here’s a way to make them better!

These vegetables are first roasted in the oven with Wildly Organic Sesame Oil to bring out their flavor and then topped with a delicious, homemade sauce to make them even better. The base of the sauce is Wildly Organic MCT oil, which is essentially liquid coconut oil. This particular oil contains no traces of palm oil and provides your body with a nice dose of healthy fats.

While MCT oil does work in cooking applications, it needs to be kept at a fairly low heat point. Thus, it works perfectly in salad dressings, smoothies and in this case a yummy sauce for roasted vegetables! If you are unfamiliar with MCT oil, you can learn more about MCT oil and how to use it here.

Eat the rainbow with this colorful sheet pan sesame roasted vegetable recipe. Naturally gluten-free, paleo and vegan, this roasted root vegetable recipe can be used as a side for the main dish or tossed into a pasta dish. The possibilities are endless!

More Real Food Sheet Pan Recipes the Whole Family Will Love!

Will you make this Sheet Pan Sesame Roasted Vegetables with MCT Oil recipe for dinner this week?

Sheet Pan Sesame Roasted Vegetables with MCT Oil {Paleo, Vegan, Gluten-Free}
As the weather gets colder, you'll want to have some easy side dishes that don't involve a lot of preparation time up your sleeve. This sheet pan sesame roasted vegetable recipe uses colorful root vegetables and is topped with an MCT oil sauce for a wholesome and delicious side dish. Naturally, paleo, vegan, and gluten-free, this sheet pan recipe for root vegetables is quick to whip up and the perfect dinnertime addition.
    Servings3-4 servings
    Prep Time10 minutes
    Cook Time45 minutes
    Ingredients
    For the Vegetables:
    For the Sauce:
    Instructions
    1. Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
    2. Cut all the veggies and place them in a large bowl. Drizzle with sesame oil and sprinkle the sea salt. Toss to coat.
    3. Spread the vegetables out evenly on the prepared sheet pan. Bake at 375F for 20 minutes. Use a spatula to toss the veggies.
    4. Bake vegetables another 25 minutes, until vegetables are tender. You can test the vegetables by piercing them with a fork to see if the fork easily goes through the vegetables.
    5. In the meantime, make the sauce by whisking together the MCT oil, coconut aminos, apple cider vinegar, coconut syrup, garlic powder, and ground ginger.
    6. When the vegetables are done, remove them from the oven and pour the sauce over the vegetables. Use the spatula to toss and spread them around. Return them to the oven and turn the oven off. Let them sit for five minutes to absorb the sauce.
    7. Sprinkle with sesame seeds if desired and serve! Serves 3-4 as a side dish.

    The post Sheet Pan Sesame Roasted Vegetables with MCT Oil {Paleo, Vegan, Gluten-Free} appeared first on Wildly Organic.

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    Shelby is the blogger over at Fit As A Mama Bear. She's a Strength Coach, Nutrition Coach, and Chronic Foodie. But most importantly, she is the mama to two super cute little girls. Shelby enjoys sweaty workouts, tasty meals and trying her best to live holistically (though there's definitely a lot of trial and error there!). Most of all she loves sharing knowledge on everything fitness & health-related.