Moroccan Roasted Sweet Potatoes

2 Tbsp coconut oil

1 tsp sea salt

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

a pinch of red pepper for extra spice (optional)

3 garlic cloves, finely minced

1 pound carrots, sliced in half and into thick strips

1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips

¼ cup/ black Kalamata olives, roughly chopped

3 Tablespoons flat leaf parsley, finely chopped

¼ cup crumbled feta

one small lemon or half a large lemon

Preheat oven to 375°F.

Melt the coconut oil and whisk in the salt, spices and garlic.

Toss the carrots and sweet potatoes with oil and spices and roast in a parchment-lined baking pan in lower third of oven for 30 minutes or until lightly browned and tender.

Squeeze the lemon over the warm vegetables and toss with the chopped olives.

Top with chopped parsley and feta crumbles and serve warm.