For cold and flu season, it’s important to keep yourself healthy with foods loaded with Vitamin C, beta carotene, and zinc. Many people think of oranges when they think of Vitamin C, but broccoli, bell peppers, lemon juice, and cauliflower are excellent sources too! Sweet potatoes are high in beta carotene, and mushrooms are great sources of zinc. Kelapo Extra Virgin Coconut Oil supports a healthy immune system.
1 small butternut squash, cubed
1 red bell pepper, seeded and diced
1 sweet potato, peeled and cut into slices ½-1 inch thick
1 head cauliflower, in bite sized pieces
1 8-oz container white mushrooms, rinsed and stems removed
1 red onion, quartered
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup Kelapo Extra Virgin Coconut Oil, warmed
2 tablespoons lemon juice
salt and freshly ground black pepper
1 clove garlic, minced
Preheat oven to 400 degrees F. In a large bowl, combine the squash, red bell peppers, mushrooms, cauliflower, and sweet potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, coconut oil, garlic, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through.
Serves 6. Great hot, room temperature, or reheated the next day.