clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of roasted vegetables with a gold fork

How to Roast Vegetables with Ghee

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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