11/14/2012 | BY Mickey Trescott
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Looking for a good way to get your root veggies in? This simple recipe can be adapted to use whatever roots you have on hand – any type of beet, carrot, sweet potato, yam, turnip, rutabaga, etc. Use whatever is freshest and most available to you. I like using a mixture of beets for color and flavor.
4.6 from 5 reviews
Rainbow Roasted Root Vegetables
Prep time
Cook time
Total time
Rainbow Roasted Root Vegetables
Serves: 4
Ingredients
- 4 beets (I used a mix of red and yellow), cut into 1-1/2 inch chunks
- 1 small turnip, cut into 1-1/2 inch chunks
- 3 large carrots, cut into 1-1/2 inch chunks
- 2 parsnips, cut into 1-1/2 inch chunks
- 3 tablespoons coconut oil
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 400 degrees while you chop the veggies. Combine the beet, turnip, carrot, and parsnip chunks in a large baking dish and sprinkle with the sea salt. You can melt the coconut oil and drizzle it over the veggies, or leave it in chunks and make sure to stir after the first 10 minutes of baking like I usually do.
- Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed, and serve warm.
About Mickey Trescott
Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.
Looking for more AIP-compliant recipes?
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48 comments
Christina says
11/14/12
Thank you. Looks great!
Reply
11/19/12
[…] a classic side dish too (one that I often make and never measure anything). Autoimmune Paleo has a simple recipe that you could customize for your own tastes. Thyme, rosemary and garlic would all be good […]
Reply
11/19/13
[…] or collards, or a nice salad. Another option would be to serve them with a colorful dish like Rainbow Roasted Root Vegetables. Even though cauliflower is not the most colorful or exciting vegetable, I hope these simple […]
Reply
Jennifer says
12/14/13
This recipe looks amazing! & I cannot wait to cook it; however, do you have any suggestions of spices or ingredients I could add to give this dishes flavor profile a bit more of a zip? I am new to cooking, so I’m not quite sure myself what might go good with this dish. I appreciate it! 🙂
Reply
Mickey says
12/15/13
Hi Jennifer,
The recipe tastes awesome as written! You could add some garlic or ginger if you wanted to, but I always make it simple like this.Mickey
Reply
Donna D says
02/25/14
Mickey, I love these!!! I was wondering if I cook a big batch if I could freeze them to make cooking easier later? BTW this was the first way I ate beets! They are delicious!!
Reply
Mickey says
02/26/14
Donna, I do think they would freeze well! Congrats on the new beet experience, I hope you are able to include them regularly since they are so nutritious!
Vidal S says
09/26/17
Mickey, I am really new to cooking for myself so this may sound like a silly question. Once you freeze these and are ready to eat them what would be the best way to reheat them up? I would appreciate any help.
Reply
Mickey Trescott says
10/01/17
Hi Vidal! I like to warm them up in a skillet or a 300 degree oven, but you can also use a microwave if you have one!
Reply
Flory says
02/26/14
Can Yucca be added to this recipe?
Reply
03/23/14
[…] Sunday – I know I’m making chicken wings. I actually have 9 lbs of wings to feed 6 people so there will definitely be leftovers. I’m making Paleo Glazed Chicken Wings, or Honey-Garlic Chicken Wings, or just regular old wings with hot sauce… probably a combination of all of these. I mean, c’mon. I’ve got 9 pounds! To use up the broccoli stems, I’ll also whip up something like coleslaw or Broccoli Fritters. (Those fritters are AMAZING! I totally heart Juli B from PaleOMG.) To use up those carrots, I’ll do these Rainbow Roasted Root Vegetables. […]
Reply
10/17/14
[…] amount of healthy fats. On weekends lately I’ve been taking a break frommy favorite “Rainbow Roasted Root Vegetables,”and throwing together a batch of these pancakes using leftover roasted winter squash(remember […]
Reply
11/21/14
[…] Rainbow Roasted Root Vegetablesby Autoimmune Paleo […]
Reply
11/22/14
[…] Rainbow Roasted Root Vegetablesby Autoimmune […]
Reply
Patti says
01/06/15
Just wondering if you peel any of your vegetables for this recipe. I see some turnip peels still intact… What about the beets and parsnips?
Thanks!!
Reply
Mickey Trescott says
01/09/15
Patti,
I wash them but don’t peel. I do cut off any gnarly bits on the top of bottom. Hope it helps!Reply
Diane says
01/10/15
Even better when paired with a spatchco*cked chicken to roast and a bit of fresh rosemary.
Reply
Mickey Trescott says
01/11/15
Diane–great idea!
Reply
04/06/15
[…] are important for our health. Some AIP safe starches are sweet potatoes, plantains, winter squash, parsnips, turnips, and […]
Reply
Trina says
09/13/15
This was too easy. Love it.
I cut my veggies a little bigger and added small whole onions.
Thanks for this.Reply
Mickey Trescott says
10/07/15
Trina,
Happy you enjoyed it!Reply
Marc says
10/01/15
Suggestions for peeling the beets and turnips and such? I usually peel after boiling. Just curious if a regular vegetable peeler or scraper or what?
Reply
Mickey Trescott says
10/07/15
Hi Marc!
To be honest, I don’t peel them, just scrub the dirt off and cut the tops. If they are any gnarly bits I might slice with the knife but for the most part I don’t worry about the peel.Reply
12/09/15
[…] patties, pate, roasted veggies and […]
Reply
Nick says
02/19/16
My sweet tooth loves this! I through yams in there sometimes as well. If I am, really needing something sweet, I will take a little bit of the prepared base and in a skillet throw some apples, coconut oil, & cinnamon in there.
Reply
Mickey Trescott says
02/20/16
Nick,
This is sweet and delicious, isn’t it? I like how you repurpose this, sounds like a fantastic dessert!Reply
C says
04/10/16
I make this recipe all the time. I have made it for company (non AIP diners),
Reply
Mickey Trescott says
04/20/16
Also a favorite over here for when we have company 🙂
Reply
07/04/16
[…] I like to pick out a vegetable and a meat recipe that call for the same oven temp (like my Rainbow Roasted Root Vegetables and Ginger-Baked […]
Reply
11/14/16
[…] Roasted Root Veggies(AIP) […]
Reply
11/19/16
[…] Roasted Root Veggies (via Mickey over at Autoimmune Paleo) […]
Reply
03/19/17
[…] –Rainbow Roasted Root Vegetables from Mickey Trescott at Autoimmune […]
Reply
Alicia says
06/04/18
We make a similar side dish with white or red pots, sweet pots, carrots, and onions…usually paired with salmon or chicken. One of our favs! Never thought to put beets in as we usually only consume when juicing. I haven’t read through all your recipes or articles and quite frankly have brian fog so can’t even remember if I saw this already but Do you eat potatoes of any kind on or off the AIP diet?
Another fav for RV leftovers is a salad from Food Matters. Rst veg (sw.pots & squash) with turmeric yogurt dressing. Could throw some chicken in too!! YUM 🙂Reply
Mickey Trescott says
06/28/18
Hi Alicia! Regular potatoes are out on AIP because they are a part of the nightshade family, but sweet potatoes and yams, which are actually unrelated, are fine during the elimination phase. Hope it helps!
Reply
Christine says
04/29/19
HI Mickey-
I love your blog!
I just made this and added some fennel as I had some- delish! I had a question about food combining- as this seems like a “starchy” vegetable dish- can you pair this with fish/ protein or should you stick with some greens? I assume that the AIP talks about food combining- I am new to the game and trying to figure out is this is part of my struggle with food. Thanks in advance for your answer.
Reply
Mickey Trescott says
05/06/19
Hi Christine! Welcome! Actually, on AIP we don’t practice any specific ways of food combining, besides having a balanced amount of each macronutrient (fat, protein, and carbohydrate) on the plate. We actually advocate for eating those starchy carbs with some protein and adequate fat in order to minimize the impact on blood sugar regulation. Hope it helps, and good luck!
Reply
Beth Nusser says
07/06/19
Can you use dry rosemary, sage, thyme and dill instead of fresh?
Reply
Mickey Trescott says
07/08/19
Hi Beth! Yes, you can use dried, but use 1/3 of the quantities as dried herbs are much more potent.
Reply
Beth Nusser says
07/06/19
Also, can you season with pepper?
Reply
Mickey Trescott says
07/08/19
Beth,
If you tolerate pepper you can, but it is not an AIP legal ingredient.Reply
10/28/19
[…] health. Some AIP safe starches aresweet potatoes,plantains,winter squash,parsnips,turnips, […]
Reply
Jorge says
01/16/20
Hello, I live in the Caribbean where Turnips and Parsnips are hard to find. I’m guessing it’s alright to substitute with Taro, Yautia, or Ñame, which we have in abundance? I believe they are all considered Yams. Thanks.
Reply
Mickey Trescott says
01/20/20
Hi Jorge! Lucky you to live in such a tropical place! Yes, you can use taro or yams here, although with the yams you will want to add them about 20 minutes into cooking as they get soft a little more quickly than the other vegetables. Enjoy!
Reply
04/02/20
[…] #9 Rainbow Roasted Root Vegetables […]
Reply
Sara says
02/21/21
I’m starting full AIP soon, but I need to be low FODMAP as well (lots of GI issues). Since beets are out of the question for low FODMAP, is there anything else I could add in its place? Would I need to adjust the cooking time if I go ahead without them?
Reply
Mickey Trescott says
02/23/21
Hi Sara! You can simply sub any other hard root vegetable you tolerate for beets. Maybe just up the carrots and parsnips? In that case the cooking time would be the same.
Reply
