Paleo Roasted Root Vegetables
User Reviews
5
Paleo Roasted Root Vegetables
Description
The recipe starts by slicing beets, carrots, and parsnips thinly to ensure they cook evenly alongside quartered Brussels sprouts. After coating all vegetables with avocado oil and sea salt, they roast on parchment-lined trays, turning halfway through for even browning. Once semi-tender, a sauce made from apple cider vinegar, additional oil, soy sauce (or gluten-free coconut aminos), ground ginger, and maple syrup is whisked together and drizzled onto the vegetables. The pan returns to the oven briefly to let the sauce integrate and caramelize slightly. Finishing with a rest period allows flavors to absorb fully.
This preparation balances tender roasted root vegetables with a slight crispness on the sprouts. The glaze delivers tang, warmth from ginger, and mild sweetness from maple syrup, complementing the natural earthiness. The method yields a richly flavored vegetable side that fits paleo or whole-food dietary preferences.
Serving suggestions may include pairing as a side dish alongside roasted meats or as part of a vegetarian meal. Adjusting vegetable sizes prevents uneven cooking and promotes a harmonious texture. Sweet potatoes can be added if desired but require larger chopping to maintain softness without hardening.
Ingredients
- 2 beet peeled and thinly sliced
- 2 carrot large, peeled and sliced
- 2 parsnip large, peeled and sliced
- 15 Brussels sprouts de-stemmed and quartered
- 3 tbs avocado oil
- 1 teaspoon salt sea salt
- 1 tbs avocado oil
- 1 teaspoon soy 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
- Slice all vegetables thinly to ensure even roasting and consistent tenderness.
- Trim and quarter Brussels sprouts carefully to achieve a crispy, candy-like texture.
- Monitor vegetables near the end of roasting to avoid burning, as oven performance varies.
- Adding sweet potatoes is possible; cut larger chunks to keep them soft without hardening.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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