Roasted Vegetables with a Salsa Verde

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Roasted Vegetables with a Salsa Verde |

I love roasted vegetables. They taste so scrumptious and what’s more, they pretty much look after themselves in the oven, leaving you to concentrate on other things.

This recipe is a good assortment of colours, textures and flavors but the real beauty is that it can also be completely dependent on seasonal availability, or what you have in your food store. For the veggies you may want to ring the changes by choosing parsnips, sweet potatoes, squash, celeriac or anything else that appeals to your tastebuds and tolerance at the time.

The salsa is a wonderful accompaniment as the full, gutsy flavor balances the sweetness of the ‘roasties’ so well. We love herbs in our house and I use them a lot in my cooking, not just because they are delicious but they are densely packed with nutrients and excellent detoxing capabilities, so I always have an assortment to hand which I keep in a large jug in my refrigerator.

Again, this recipe is versatile. If you really don’t like cilantro, for example, add a soft-leafed herb that you prefer or use extra parsley or dill instead. Also, if you’re watching the FODMAPs, just ditch the garlic. So you see, this recipe really is that simple!

Roasted Vegetables with a Salsa Verde |
Roasted Vegetables with Salsa Verde
Prep time
Cook time
Total time
Serves: 4
  • For the vegetables:
  • 2 tbsp coconut oil (or other solid fat)
  • 1 bunch rainbow carrots, halved if large
  • 8 small beets
  • 2 red onions, peeled and quartered (leave the bottom intact to prevent them falling apart)
  • 1 medium fennel bulb, quartered and trimmed
  • For the salsa verde:
  • ½ packed cup flat leaf parsley
  • ½ packed cup cilantro
  • ½ packed cup dill
  • ¼ packed cup basil
  • 2 tbsp capers packed in salt, rinsed
  • 1 tbsp lemon juice
  • 1 small clove garlic, crushed and peeled
  • ½ cup olive oil
  • Salt to taste, if needed
  1. Preheat oven to 400 degrees F (200C).
  2. Heat the oil in a large roasting pan (or divide between two smaller pans), then add the vegetables. Turn them over several times to make sure they are coated in the melted oil and place in the oven for about 40-45 minutes. Turn them mid way through the cooking time so they are nicely browned all over.
  3. Whilst the vegetables are cooking make the salsa verde. Put all the ingredients, except the salt, into a blender and blend till smooth. Taste and add salt if necessary (though you probably won't need it).
  4. Serve the roasted vegetables on a platter, with some of the sauce spooned over. Put the remainder in a bowl for people to help themselves.


About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


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