Roasted Carrots

These are so easy and so good.

Ingredients:
Enough carrots to fill a 9x13 pan when cup up. (I use about 5 large)
1 Tablespoon fresh rosemary, minced
2-3 tablespoons coconut oil
Salt to taste

Method:
Melt coconut oil in a 9x13 pan.  I use a glass one lined with parchment paper.
Cut carrots into narrow, thin sticks.
Mince rosemary.
Toss carrots and rosemary with the coconut oil and salt to taste.
Bake for about 1 1/2 hours at 350*
They should be almost carmelizing.  Dark edges and kind of sticky.

Roast Bottom or Top Round of Beef

Once again, my clay pot is my roasting tool of choice.

Beef top or bottom round roast, 3-4 pounds
2 medium onions, sliced
6 cloves of garlic, sliced
Salt and pepper
2 T chopped fresh rosemary
2 cups water, or combination of red wine and water

Soak the clay pot.

Put the onions in the bottom of the clay pot.

Rub the roast with salt and pepper.  Place the roast on top of the onions.

Sprinkle with garlic and rosemary

Pour in the water/wine around the roast, not washing the spices and garlic off the meat.

Roast in a 350* oven for 2 1/2 hours.

Roasted Sweet Potatoes

I came across this idea a few years ago.  It is awesome in the fall when there's some crispness to the air and the smell of woodsmoke is becoming common.  Perfect for the shortening autumn days.

A note about sweet potatoes and yams......As I understand it, what we have here in the States in our grocery stores are sweet potatoes.  They come in either light skin and white flesh or copper skin and orange flesh varieties and are relatively small in size.  Yams, on the other hand, can range in size from regular potato size to 5 feet long.  They have a black bark-like skin and come in different flesh colors.  They are not common here.

That being said, I much prefer the white variety of sweet potato and use them exclusively.

Ingredients:

2 large white-flesh sweet potatoes, peeled and cubed
1 medium onion, cut in 1 inch dice, layers separated
4 cloves garlic, sliced or minced
1-2 Tablespoons fresh Rosemary, chopped
Salt & Pepper to taste
2 T or so of Olive or Coconut Oil

I use a glass baking dish lined with parchment paper, or sometimes my clay pot, for roasting this dish.

So, prepare your vessel of choice, add the potatoes, onions and garlic.
Toss with oil, salt and pepper and rosemary.

Bake at 375* for about an hour.  Yum!!

Roasted Red Potatoes

This is about as "comfort food" as you can get!

I use good quality organic red potatoes for this dish and my clay pot.  A glass baking dish lined with parchment paper will also work.  The clay pot just gives them such a marvelous flavor and texture.

Ingredients:
Organic Red Potatoes to feed your crowd.
Olive or Coconut oil (I use 76* Aunt Patty's refined coconut oil because it hasn't the coconut flavor of virgin coconut oil but is still good quality)
Salt & Pepper to taste
1 T +/- Fresh Rosemary, chopped

Soak the clay pot, if using.

Scrub the potatoes and dry them well.

Depending on the size of the potatoes, quarter or eighth them into chunks.
Put them into the clay pot or baking dish, drizzle with olive or coconut oil, sprinkle with salt and pepper and rosemary.
Toss all of it well.
Bake at 400* for about an hour and 15 minutes, or until they reach the crispness you like.