2medium sweet potatoes, washed, peeled, and cut into chunks(or 1 large)
1poundcarrots, washed and sliced(I used rainbow because, frankly, they are pretty)
1/4 coconut oil, melted
2tablespoonsfresh basil, minced
2tablespoonsfresh parsley, minced
sea salt, to taste
1small head butter lettuce, washed & dried and chopped
Preheat oven to 450 F degrees.
Combine all ingredients, except for the lettuce and goat cheese, in a large mixing bowl. Stir well until all of the vegetables are well coated with coconut oil, garlic, salt and herbs.
Pour the vegetable mixture onto a large cookie sheet (you may want to use two if your cookie sheets are small) and spread it out so there is only a single layer of vegetables. Put in the oven and roast 25-30 minutes (or until potatoes are cooked through), turning the vegetables with a spatula after 15 minutes.
While the vegetables cook, arrange the lettuce on plate(s).
Once done cooking, remove the vegetables from the oven and allow to cool for 10-15 minutes.
Distribute roasted vegetables over the bed of butter lettuce and top with goat cheese.
You may serve this salad with goat cheese as your main dish at dinner or a side - it is that good!