Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil
Sweet potato, golden beet and carrots glazed with a grapefruit and thyme glaze and cooked to perfection. If you are vegan than this recipe is for you.
I love anything that is healthy is easy to make and tastes good, not to mention looks good.
Adapted from: forageddish
1 tablespoon coconut oil
2 large carrots
1 golden beet
1 medium sweet potato
1 garlic clove
2 tablespoons fresh thyme, leaves only
Salt to taste
1. Heat coconut oil over medium to low heat in a medium-sized skillet. Mince garlic, and once the oil is hot, add it to the pan.
2. Chop the vegetables (carrots, beets, and potatoes) into equally sized cubes, about 1/2 in by 1/2 inch. Toss them in the skillet.
3. Cook slowly, stirring on occasion, as to cook the vegetables evenly. Once potatoes are cooked through, squeeze juice from the grapefruit over the vegetables (picking out any grapefruit seeds as you do). Continue to cook, stirring every so often, until the liquid is mostly evaporated and all of the vegetables are well coated. Add in the thyme leaves, and season with salt to taste.
4. Serve warm, garnish with an extra spring of thyme.