Growing up I used to think there were only two root vegetables in the world: russet potatoes and carrots. And those were the two root vegetables I exclusively ate. It wasn’t until I switched to an anti-inflammatory diet that I began to explore the true depth of the root vegetable world: beets, radishes, sweet potatoes, and the list goes on. There are so many different root vegetables out there that we hardly incorporate into our diet, that offer a fun change to the run-of-the-mill potatoes and add a variety of different vitamins and minerals to our diet. This recipe for roasted root vegetables offers a fun mix of veggies and makes a perfect AIP side dish and pair great with the AIP Beef Patties with organ meat.
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In this AIP side dish, we have a mix of sweet potatoes, beets, radishes, carrots, and onions roasted to perfection and covered in a sweet honey glaze and savory herbs. I love this recipe for roasted root vegetables because, to be honest, I’m not typically looking to eat a whole plate of beets or radishes. But when you mix them with the other veggies they add flavor and variety without being overpowering. This is also a great recipe because it’s a nice lazy recipe. It takes only a few minutes of prep and then you can forget about it while the oven does the rest. I am all about minimal prep meals!
Tips and Tricks for Making This Recipe for Roasted Root Vegetables
I love using my cast iron skillet to roast veggies in the oven. The cast iron gives the veggies a nicely browned color and cooks them evenly. In this recipe for roasted root vegetables, I used my 12 inch Lodge cast iron skillet. This is by far one of my favorite cooking dishes in my kitchen. But if you don’t have a skillet any large baking dish or tray will work.
It is helpful to weigh out your vegetables to make sure you don’t over season or under season the vegetables, but it is not necessary. I used my electronic kitchen scale to get the right measurements. You can buy a fairly affordable one from amazon. But if you don’t have one, in the recipe I also include about how many of each vegetable I use.
Can I make this AIP side dish ahead of time?
Yes! This recipe for roasted root vegetables works great if you make it ahead of time. You can store it in the refrigerator for up to 6 days in an airtight container. I really like using this AIP side dish for a meal prep recipe to eat during the week. You can reheat it in the microwave or in a skillet on the stovetop. And it also tastes amazing tossed in salads!
Let's Make this Recipe for Roasted Root Vegetables!
First, preheat the oven to 425 degrees Fahrenheit.
Start by rinsing off your sweet potatoes and radishes. You don’t need to peel these. Chop the sweet potatoes and radishes into bite sized chunks and add them to a large bowl. Next peel and chop the onion into small pieces and add them to the sweet potatoes and radishes.
Take the carrots and using a peeler, peel the carrots and chop them into chunks. Finally peel the beets and chop them into chunks. Beets have very potent coloring, so it is best to peel and chop them last to avoid making a mess or staining something.
Add all the chopped vegetables to a large bowl and add the olive oil, honey, and seasonings. Toss the veggies until they are well coated. Spread out in a cast iron skillet and add the vegetables to the oven.
Cook for 40-45 minutes total. Remove the skillet halfway through to stir the veggies so they do not get burned.
Serve the vegetables immediately or store in an airtight container for later. This recipe for roasted root vegetables makes 6 servings. Lasts for up to 6 days in the refrigerator.
If you liked this AIP side dish, you should check out these!
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Honey Roasted Root Vegetables
Ingredients
- 1 Lbs Sweet potatoes about 2 medium potatoes
- 1 Lbs Carrots about 3 medium carrots
- ¾ Lbs Beets about 2 small beets
- ¼ Lbs Radishes about 6 radishes
- 1 Medium Yellow onion
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey
- 1 Tablespoon Rosemary
- 1 ½ Teaspoon Garlic powder
- 1 Teaspoon Salt
- ½ Teaspoon Cinnamon
Instructions
- First, preheat the oven to 425 degrees Fahrenheit.
- Start by rinsing off your sweet potatoes and radishes. Chop the sweet potatoes and radishes into bite sized chunks and add them to a large bowl. Next peel and chop the onion into small pieces and add them to the bowl with sweet potatoes and radishes.
- Take the carrots and using a peeler, peel the carrots and chop them into chunks. Finally peel the beets and chop them into chunks. Beets have very potent coloring, so it is best to peel and chop them last to avoid making a mess or staining something.
- Add all the chopped vegetables to a large bowl and add the olive oil, honey, and seasonings. Toss the veggies until they are well coated. Spread out in a cast iron skillet and add the vegetables to the oven (see notes).
- Cook for 40-45 minutes total. Remove the skillet halfway through to stir the veggies so they do not get burned.
- Serve the vegetables immediately or store in an airtight container for later. Lasts for up to 6 days in the refrigerator.
