Roasted Root Vegetable Medley

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

Prep Time 10

Cook Time 45

Cooling time 5

Total Time 1

Servings servings

Calories 250kcal

Author Shelby Stover

Equipment

Large cooking tray
Silicone cooking mat (optional)

Ingredients

The root vegetables

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 tablespoons avocado oil
1 teaspoon sea salt

The dressing

1 tablespoons avocado oil
1 teaspoon coconut aminos or gluten-free soy sauce
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 and in one single layer. Bake them on a low rack for 35 minutes.
Meanwhile, whisk together the apple cider vinegar, remaining oil, sea salt, ginger, and soy sauce.
After 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 for 10-15 more minutes. Turn the oven off.
Let them sit for 5-10 minutes to absorb the sauce. Sprinkle with sesame seeds if you have them and serve.

Notes

Make sure to slice the veggies rather thinly. 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.
When you stir the vegetables halfway through, make sure you lay them back in a single layer.

Nutrition