Paleo Roasted Root Vegetables

Roasted carrots, beets and Brussels sprouts on a tinfoil lined pan topped with sesame seeds

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!

Course Side Dish

Cuisine American

Keyword easy roasted vegetables, one pan vegetables

Prep Time 10

Cook Time 45

Total Time 1 5

Servings servings

Calories 250kcal

Author Shelby Stover

Equipment

Large cooking tray
Silicone cooking mat (optional)

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