When you start AIP, you quickly realize that roasted veggies are a lifesaver. They are easy to put together, really versatile and can feed an army. 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.
This recipe could easily be adapted using other root veggies or spices. If you’re swapping out root veggies, make sure that they are all the same size so that they will cook at the same pace. My go-to spice blend is my Homemade Italian Seasonings but Primal Palate sells a variety of spices that could work depending upon your food restrictions and tastes. I’ve never used them but they are AIP friendly and have heard good things.
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 Time:30 mins
Cook Time:35 mins
Total Time:1 hour 5 mins
Yield:1 hour 5 minutes
Category:Side Dish, Vegetable
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)