How to Roast Vegetables with Ghee
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.
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.
One of my favorite ways to use ghee is for roasting vegetables.
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.
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.
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.
I think you are really going to love this easy, buttery way of roasting vegetables.
Yes, just decrease the cooking time to about 20 minutes.
No, you can store ghee at room temperature for up to several months.
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
- Air-Fryer Brussel Sprouts
- Air Fryer Carrots
- Oven-Baked Kale Chips
- Red Palm Oil Roasted Zucchini
- Slow Cooker Cabbage
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.
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How to Roast Vegetables with Ghee
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
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the chopped vegetables in a medium bowl and toss with the melted ghee, salt, and pepper.
- 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.
- Serve hot.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Paleo
- Diet: Vegetarian
Keywords: ghee roasted vegetables, how to use ghee for roasting, can I roast with ghee
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One of my favorite side dishes!
An interesting way to enjoy vegetables! I’m glad I saw your blog post.
Thanks Carrie for sharing this great recipe!
Oh em ghee!
Hee hee. :0)
Those roasted veggies look YUMMY. I just bought some ghee so I’m definitely going to try this. I have typically used olive oil when roasting veggies but am wanting to switch over to ghee, so you just inspired me to get moving on this, Carrie. Thanks! 🙂
Awesome, LMK what you think, Gina! I have also moved away from olive oil for roasting based on the worries about it oxidizing at high temps? Anyway, the ghee is perfect for that!!!
Carrie……..so I gave roasted veggies with ghee a try and OMG, SO good! My husband brought home a lovely bunch of broccolette so I used that with some garlic and tossed it in a bit of melted ghee. That’ll be my new go-to method. Thanks for talking about ghee and veggies. 🙂
Great, Gina! I’m so happy this was a success for you. I adore the flavor of ghee as well, it’s so buttery, without the problems of casein or lactose for those of us who are dairy-sensitive. Anywho, have a great weekend and thanks again for the feedback! XOXO.
Hi Andrea! If you click through on the Rafflecopter link and go to submit an entry, there is a section for “terms and conditions” where there is essentially just legalese releasing all companies involved from liability. 🙂