Peel all the vegetables as needed and cut them into slices. Keep it simple and relaxing, there’s no pressure to cut them into certain sizes or shapes.
Add all the vegetables into a heat resistant tray (ceramic or glass heat resistant trays work fine).
Add the coconut oil and mix with vegetables until well combined. You can also use a quality brand of pure extra virgin olive oil or even grass-fed butter.
Finish by adding salt and spices, and mix until combined with the vegetables.
*Note:* Keep the fresh herbs until after the veggies are cooked.
Spread the vegetables on the tray so they will cook evenly. Preheat the oven at 180-200 Celsius and prepare to place the tray inside.
Add one cup of water into the tray and move it into the hot oven.
Let it cook for 30-45 min or until the water has evaporated and a crust has formed on the vegetables.
Stir the veggies halfway through cooking to make sure they cook evenly. Feel free to add more water if they need a bit more cooking time.
Remove from the oven when the potatoes are soft but still retain a crust (or make sure they are cooked exactly as you like them).
Now it’s time to decorate with fresh herbs. Use as much fresh basil and dill as you feel like, spreading it on top of the roasted vegetables.
That was it! Serve these cooked vegetables as a side to your favorite meal or by themselves with or without extras.