Here’s how to roast vegetables with ghee as an alternative to butter or oil. They turn out so buttery and delicious! This recipe is paleo, Whole30, vegetarian, and gluten-free.

roasted broccoli and sweet potato in a white bowl with a fork

What You Need to Know About Ghee

Ghee is butter that has had the milk solids removed. Ghee may an acceptable alternative to butter for people who have dairy sensitivities. It is not, however, appropriate for people who have dairy allergies, since some minuscule amount of proteins may still be present.

The flavor of ghee is very buttery and delicious, and is perfect for baking when you need to replace butter. Ghee also has a very high smoke point which makes it appropriate for high temperature cooking, like the roasted veggie recipe I’m sharing below.

While ghee may not be appropriate for everyone, it does have some great nutritional properties. Ghee is high in vitamins A, E, and K, and is a staple in Ayurvedic medicine.

As with any new food, please check with your healthcare professional to determine if ghee is appropriate for you. While I have a food sensitivity to most dairy products, I can tolerate ghee with no problems.

My favorite brand of ghee is Ancient Organics which is 100% organic from grass-fed and pastured cows. It is also lactose, casein, and gluten-free. 

ancient organics jar of ghee

One of my favorite ways to use ghee is for roasting vegetables. 

Recipe Steps

Step One

The first step to roasting vegetables with ghee is to preheat your oven and to chop up about 6 cups of vegetables. You can use brussels sprouts, sweet potatoes, regular potatoes, broccoli, cauliflower, or any vegetable that is fairly hearty. 

If you mix vegetables, try to use ones that have similar cooking times.

chopped broccoli and sweet potatoes in a mixing bowl

Step Two

The next step is to melt your ghee. You can do this in the microwave or on the stovetop. Then, just toss your chopped veggies with the ghee. Add a little salt and pepper and pour the vegetables onto a baking sheet.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Bake the vegetables for about 40 minutes, or until they are starting to brown, but aren’t burned. Serve warm, with your favorite cooked protein.

roasted sweet potatoes and broccoli

I think you are really going to love this easy, buttery way of roasting vegetables.

Recipe FAQs

Can I use the air fryer to roast the vegetables?

Yes, just decrease the cooking time to about 20 minutes.

Do I need to store ghee in the refrigerator?

No, you can store ghee at room temperature for up to several months.

Can I cook other types of vegetables in ghee?

Yes! Any vegetable that pairs well with a buttery flavor will taste great roasted in ghee. You can also steam vegetables and then put a pat of ghee on top (as you would with butter).

Other Healthy Vegetable Recipes You Might Like

Or, see my list of the best green vegetables and why you should try to eat green veggies every day.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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bowl of roasted vegetables with a gold fork

How to Roast Vegetables with Ghee

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5 from 2 reviews

Here’s how to roast vegetables with ghee as an alternative to butter or oil. They turn out so buttery and delicious! This recipe is paleo, Whole30, and gluten-free.

  • Total Time: 55 minutes
  • Yield: 4 1x


  • 4 cups fresh broccoli florets, or your choice of vegetable
  • 3 medium sweet potatoes, peel and chopped into bite-sized pieces
  • 2 tablespoons ghee, melted
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. Preheat your oven to 375°F  and line a baking sheet with parchment paper.
  2. Place the chopped vegetables in a medium bowl and toss with the melted ghee, salt, and pepper.
  3. Stir together and then Ppour the vegetables onto the baking sheet. Cook for 35-40 minutes, or until vegetables are cooked, but not burned. Toss once during cooking.
  4. Serve hot.


  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving. 


  • Serving Size: 1/3 cup cooked vegetables
  • Calories: 112
  • Sugar: 3.8 g
  • Sodium: 250.9 mg
  • Fat: 4.1 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 17.5 g
  • Fiber: 3.6 g
  • Protein: 2.8 g
  • Cholesterol: 10.2 mg

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