Description
Hearty AIP Roasted Root Vegetables, with a flavorful twist. Makes a great winter side dish, or share it with family as a holiday side.
Ingredients
Scale
- 2 medium beets (try a mix of red and golden, for more variety)
- 2 large carrots
- 2 parsnips
- 1 small yellow or red onion
- 6 whole (small) garlic cloves
- 2 Tbsp avocado oil
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp each ground ginger, ground cloves and ground turmeric
Instructions
- Preheat oven to 425ºF. Wash, peel and chop veggies into large, roughly equal pieces (if your veggies are organic, no need to peel. Just wash thoroughly and chop).
- Line a sheet pan with parchment paper or a silicone baking mat. Add the vegetables to the sheet pan and drizzle with the avocado oil. Sprinkle with the spices and toss to coat before spreading them out into a single layer, evenly spaced apart.
- Roast at 425ºF for 35-45 minutes, or until the vegetables are browned and easily pierced with a fork.
Equipment
sheet pans
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cutting board
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chef’s knife
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measuring spoons
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If you have any leftovers, they will store in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for a minute or so, or reheat in the oven. You can also enjoy the leftovers cold, if you’d like. Cold roasted root vegetables work great on salads!
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 165
- Fat: 7.4g
- Carbohydrates: 24.3g
- Fiber: 6g
- Protein: 2.5g
Keywords: roasted, root vegetables, side dish, easy, aip, paleo