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.

4.6 from 5 reviews
Rainbow Roasted Root Vegetables
Prep time
Cook time
Total time
Rainbow Roasted Root Vegetables
Serves: 4
  • 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
  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 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.


  • Christina says

    Thank you. Looks great!

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  • 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.


  • 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?

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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?


    • Mickey Trescott says

      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.

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  • 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.

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  • 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

      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 🙂

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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!

  • Christine says

    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.

    • Mickey Trescott says

      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!

  • Beth Nusser says

    Can you use dry rosemary, sage, thyme and dill instead of fresh?

    • Mickey Trescott says

      Hi Beth! Yes, you can use dried, but use 1/3 of the quantities as dried herbs are much more potent.

  • Beth Nusser says

    Also, can you season with pepper?

    • Mickey Trescott says

      If you tolerate pepper you can, but it is not an AIP legal ingredient.

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

  • Jorge says

    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.

    • Mickey Trescott says

      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!

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  • Sara says

    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?

    • Mickey Trescott says

      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.

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