Paleo Roasted Root Vegetables
User Reviews
5.0
18 reviews
Excellent
Paleo Roasted Root Vegetables
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Tossed in a maple ginger dressing and roasted to sweet, caramelized perfection, these paleo roasted root vegetables make the perfect addition to your dinner table!
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Ingredients
- 2 beets peeled and thinly sliced
- 2 carrots large, peeled and sliced
- 2 parsnips large, peeled and sliced
- 15 Brussels sprouts de-stemmed and quartered
- 3 tbs avocado oil
- 1 teaspoon sea salt
- 1 tbs avocado oil
- 1 teaspoon soya sauce coconut aminos if gluten-free
- 2 teaspoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Prep all the veggies and place them in a large bowl. Drizzle with 3 tbs of avocado oil and sprinkle on the sea salt. Toss to coat.
- Line a pan with parchment paper. Spread the vegetables out evenly. Cook for 35 minutes, stirring them halfway through.
- Meanwhile, whisk together the apple cider vinegar, remaining oil, sea salt, ginger, and soy sauce.
- After 30-35 minutes when the roasted vegetables are semi-tender, remove them from the oven and pour the sauce over top. Use the spatula to toss and spread them around on the pan.
- Return them to the oven and cook for 5 to 10 more minutes. Turn the oven off.
- Let them sit for them minutes to absorb the sauce. Sprinkle with sesame seeds if you have them and enjoy
Notes
- Make sure to slice the veggies rather small. This makes it so that they cook at the same time as the Brussels Sprouts.
- Similarly, you want to cut off the stem of the sprouts and then quarter the Brussels. This is how they come out somewhat crispy and candy-like. Make sure you get all those leaves!
- Keep an eye on the veggies towards the end to make sure that they don’t burn. Every oven cooks differently.
- Sweet potatoes make a great addition if you're looking for some starch. However, chop the sweet potatoes into larger chunks so that they stay soft and don't harden.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
744mg
(31%)
Potassium
811mg
(23%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
5646IU
(113%)
Vitamin C
78mg
(87%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 744mg | 31% |
| Potassium | 811mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 5646IU | 113% |
| Vitamin C | 78mg | 87% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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