Go Back
+ servings
This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
Print Recipe
5 from 1 vote

Roasted Root Vegetables

This recipe for Roasted Root Vegetables uses radishes, sweet potatoes and beets with just a few other ingredients to make a colorful and hearty veggie side dish. It’s time to make this dish an AIP veggie go-to for healthy, delicious and easy meals. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Side Dish, Vegetable
Cuisine: American
Servings: 4
Calories: 142kcal
Author: Beth Chen

Ingredients

  • 4 bunches of Radishes cut into 1/4-1/2 inch pieces
  • 2 Golden Beets cut into 1/4-1/2 inch pieces
  • 1 Sweet Potato cut into 1/4-1/2 inch pieces
  • 3 tablespoons Extra Virgin Olive Oil coconut oil or lard would be a good substitute
  • 1 tablespoon Homemade Italian Seasonings
  • 1 1/2 teaspoons Salt

Instructions

  • Preheat the oven to 450 degrees.
  • Add all the ingredients to a large bowl and then toss.
  • Pour onto a baking sheet and then place in the oven
  • Roast the root vegetables for 20 minutes minutes and then toss.
  • Place back in the oven and let cook for another 15 minutes or until the vegetables are fork tender.

Nutrition

Serving: 1cup | Calories: 142kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 922mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4646IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg