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 minutes mins
Cook Time35 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish, Vegetable
Cuisine: American
Servings: 4
Calories: 142kcal
- 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
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.
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