Rainbow Roasted Root Vegetables

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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.

4.5 from 4 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
  1. 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.
  2. 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 cook and one of the bloggers behind Autoimmune Wellness. 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 is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

36 comments

  • Christina says

    Thank you. Looks great!

  • […] 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 […]

  • […] 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 […]

  • Jennifer says

    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! 🙂

    • Mickey says

      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

  • Donna D says

    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!!

    • Mickey says

      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

        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.

        • Mickey Trescott says

          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!

  • Flory says

    Can Yucca be added to this recipe?

  • […] 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. […]

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  • Patti says

    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!!

    • Mickey Trescott says

      Patti,
      I wash them but don’t peel. I do cut off any gnarly bits on the top of bottom. Hope it helps!

  • Diane says

    Even better when paired with a spatchcocked chicken to roast and a bit of fresh rosemary.

  • […] are important for our health. Some AIP safe starches are sweet potatoes, plantains, winter squash, parsnips, turnips, and […]

  • Trina says

    This was too easy. Love it.
    I cut my veggies a little bigger and added small whole onions.
    Thanks for this.

  • Marc says

    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?

    • Mickey Trescott says

      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.

  • […] patties, pate, roasted veggies and […]

  • Nick says

    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.

    • Mickey Trescott says

      Nick,
      This is sweet and delicious, isn’t it? I like how you repurpose this, sounds like a fantastic dessert!

  • C says

    I make this recipe all the time. I have made it for company (non AIP diners),

    • Mickey Trescott says

      Also a favorite over here for when we have company 🙂

  • […] 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 […]

  • […] Roasted Root Veggies (via Mickey over at Autoimmune Paleo) […]

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  • Alicia says

    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 🙂

    • Mickey Trescott says

      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!

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