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Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Browned Buttered Ghee Honey Garlic Roasted Carrots and Sweet Potatoes

Browned Buttered Ghee Honey Garlic Roasted Carrots and Sweet Potatoes

If I had to suggest one thing for y’all to make for Thanksgiving dinner, it would be this unreal side. I mean look at those colors 🥕🍠It’s everything a side should be—sweet, savory and rich in flavor + easy to make!


But back to that whole color thing, you see those purple sweet potatoes? Not only are the beautiful, but they are also rich in vitamins and minerals, along with fiber. I was fascinated by their beauty and couldn’t believe I had never eaten one before (am I the only one?) Anyways, as I do with anything I become obsessed with, I turned to Google. A few clicks later and I was learning about all the supposed health benefits of the Polynesian purple sweet potato—like it’s ability to relieve stress, improve diabetes, and treat gout. If you’re interested in more nerdy food science information, click here for the article I read!

Happy Monday. I’ve got a lot planned this week for you guys! My best friend Lexi/AKA our NTG personal trainer is coming to visit me for an ENTIRE WEEK! We will be working hard to make my fitness section go live this week (hopefully)! AND, I have a few other things up my sleeve for the rest of the week so stay tuned!

Browned Buttered Ghee Honey Garlic Roasted Carrots and Sweet Potatoes

Prep Time: 5 minutes

Cooking Time: 35 minutes

Total Time: 40 minutes



  • 2-3 purple sweet potatoes, cubed

  • 6 large carrots, stem removed and peeled

  • Salt and pepper to taste

For the glaze:

  • 2/3 cup browned buttered ghee, melted (I use Tin Star from HEB)

  • 1/4 cup honey

  • 2-3 sprigs fresh rosemary, chopped

  • 3 large garlic cloves, minced

  • 1 extra sprig rosemary for garnish 


  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. 

  2. In a medium sized mixing bowl, whisk together all the glaze ingredients until well combined. Evenly lay out your carrots on one prepared baking sheets and season with salt and pepper to taste. Spread about 1/3 of the glaze mixture over the carrots and toss until evenly coated. Set aside. 

  3. In another mixing bowl, season the sweet potatoes with salt and pepper to taste. Add the remaining glaze mixture and toss the potatoes until well combined and coated. Evenly spread them out on parchment lined baking sheet. 

  4. Transfer the carrots and sweet potatoes to the oven and bake for 35 minutes, or until the carrots are tender. Be sure to toss the sweet potatoes mid cooking time: 15 minutes, to prevent burning. (Tip: I like to make my sweet potatoes extra crispy so I stick them under the broiler for 1 min— be careful because they can burn QUICKLY!!) 

  5. In a large platter, spread the sweet potatoes out. Place the carrots on top and garnish with rosemary. Season with more salt and pepper if you need to! 

Enjoy XX!

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