I have another easy to prep sheet pan dinner recipe for you! Simply toss together all the ingredients, minus the spinach and lemon, and roast them in the oven until golden. I like to serve this easy to clean up entrée with a simple salad, or some raw vegetables drizzled with olive oil.
People often ask why I don’t use olive oil or coconut oil for roasting or sautéing, so here’s a quick review. Every oil or fat has a “smoking point”. This is the point where the oil oxidizes and creates free radicals. Free radicals damage the cells of our bodies, so we try to avoid those as much as possible.
Olive oil and coconut oil oxidize at higher heats, so it’s best to cook with a stable saturated fat like ghee, lard, tallow, duck fat, etc. These stable fats provide omega-3 fatty acids and contain fat-soluble activators. Fat soluble activators enable our bodies to properly use the vitamins A, D, E and K in our food, so they’re incredibly important for good health!
So, for roasting or cooking at higher heats, ditch the olive oil, coconut oil, and of course, any seed oils and go for the stable saturated fats from pastured animals.
Photo credit: Becky Winkler