Packed with colors and wholesome ingredients these paleo roasted vegetables are the perfect addition to your dinner table! Tossed in a maple ginger dressing that caramelizes the root vegetables once cooked, this easy side dish is full of comfort and flavor.
These roasted root vegetables are the perfect addition to your dinner table. It’s not every day that kids (or moms!) love munching on Brussels Sprouts and beets (unless they’re these candied Brussels Sprouts!).
However, these roasted vegetables come out sweet, tender, and caramelized.
As a Certified Nutrition Coach, I always double the batch when I make them because they work for just about everything.
Why You'll Love This Recipe
- They're easy to make
- The recipe gives vegetables a uniquely sweet flavor
- You can use them as the base of a bowl or side dish
- A great way to use up cozy root vegetables
Ingredients You Need
Root vegetables make up the base of this recipe. You'll need carrots, beets, Brussels sprouts, and turnips.
Avocado oil: olive oil and coconut oil will work as well but avocado oil is safe at high heats so I use that the most. Though coconut oil is also safe it can leave a lingering flavor.
Real Canadian maple syrup will bring the most flavor to these paleo-roasted vegetables. Skip the processed stuff.
Coconut aminos: this is essentially soy sauce but paleo-friendly. If you don't need strict paleo, grab gluten-free soy sauce as needed.
Seasonings: the roasted vegetables are also seasoned with simple sea salt and ground ginger.
Apple cider vinegar helps the maple dressing come together.
How To Make Them
- Prep your vegetables by peeling and chopping them.
- Toss them in oil and pre-cook them for 40 minutes at 375F.
- Whisk the dressing by combining all the ingredients.
- Pour the marinade over the root vegetables and mix on the baking tray.
- Finish cooking: place them back in the oven for five minutes and then turn it off and let them sit for 10 minutes.
Substitutions And Variations
Though maple ginger is a delicious flavor, these roasted vegetables are easy to customize.
Some easy variations are:
- straight sea salt and oil on the vegetables
- a blend of sea salt and garlic powder
- balsamic vinegar, oil, maple syrup & sea salt
- sea salt, curry powder, and turmeric (check out the benefits of turmeric)
All you really need to do is toss the veggies in roughly two tablespoons of avocado oil and then drizzle the seasonings above until coated.
Likewise, you can also rotate your root vegetables in and out depending on what you have in the fridge. Sweet potatoes are a fun swap.
Important Teaching Tips
Slicing hack: when cutting up the veggies, make sure to slice the carrots and beets rather thin. 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.
Don't overlook the pre-cook: You don’t want to toss the veggies in the marinade at the start, otherwise, the maple syrup will cause the veggies to burn slightly. By tossing them toward the end, it allows the flavor to really come out when served.
This is also an amazing way to cook butternut squash and bring out the cozy fall flavor.
Root vegetables work best for this recipe. You can, of course, roast cauliflower, broccoli, or green beans but the cooking time will be much different.
What To Serve Roasted Veggies With
Roasted vegetables work with just about everything which makes them an amazing meal prep recipe.
Use the roasted vegetables on the side of:
- Dutch oven roasted chicken
- Char siu
- Homemade Montreal smoked meat
- Teriyaki steak bites
- Spicy chicken bites
However, know that roast veggies are also delicious thrown into a makeshift pasta, on top of a Buddha bowl (learn how to make a Buddha bowl), or mixed into a salad.
Frequently Asked Questions About Oven Roasted Root Vegetables
A higher temperature is best for roasting vegetables. Anywhere from 375 to 400 degrees fahrenheit will allow the vegetables to cook quickly but without losing their juicy flavor.
To make roasted veggies crispy you need to make sure you are slicing them thinly as well as cooking at a higher temperature. Spreading them out on the baking tray is important as well. If the veggies are stacked upon each other, they won't crisp up.
Yes. Flipping or sitting the vegetables once or twice while cooking will allow all sides of the vegetable to crisp up.
No. Covering the vegetables will result in the "juices" and moisture getting trapped which will make the veggies come out soggy or mushy.
Make sure to lay your veggies out flat on the tray. Having them stacked upon each other won't allow them to get crispy. You also want to ensure you're cooking your vegetables at a higher temperature (375-400 degrees Fahrenheit) uncovered. All of these things will affect the texture of the vegetables. Likewise, make sure the vegetables are sliced or cut smaller to allow enough time to get crispy.
Kitchen Tools You May Find Helpful
More Easy Recipes You'll Enjoy
- Candied Brussels sprouts
- Air fryer frozen sweet potato fries
- 15-minute chicken pesto pasta
- One pan lemon chicken
- 30-minute teriyaki meatball bowls
- Thai quinoa stir fry
- 30-minute meals
- Easy, healthy dinner
Healthy Dinners In 30 Minutes Or Less
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If you’re looking for even more easy, healthy dinner recipes, check out The Busy Moms E-Cookbook- simple dinners for bus moms, where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less.
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Paleo Roasted Root Vegetables
- Large cooking tray
- Silicone cooking mat (optional)
- 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
- 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
- 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 values are estimates only, using online calculators. Please verify using your own data"
Roasted root veggies are a simple and tasty way to add vegetables to your diet.
Use them to munch on when you're looking for a snack or as an easy side dish to your main course. Either way, choose your favorite root vegetables, spices and enjoy!