Go Back
–+ servings
Oven-Roasted Winter Vegetables – paleo recipe
Stav Kogan

Oven-Roasted Winter Vegetables

Print Recipe Pin Recipe
Servings: 8 servings
Ingredients Method

Ingredients
  

  • ¾ lb small-in-diameter organic yams, washed and cut into 1-inch pieces (leave peel on)
  • ¾ lb carrots, peeled and cut into 1-inch pieces
  • ¾ lbs Brussels sprouts, trimmed and cut in half
  • ¾ lb rutabagas, peeled and cut into 1-inch pieces
  • ¾ lb parsnips, peeled and cut into 1-inch pieces
  • 1 Tbsp fresh thyme, finely chopped
  • 1 Tbsp ground sage, finely chopped
  • 1 tsp ground nutmeg

Method
 

  1. Preheat oven to 450 degrees.
  2. Place the vegetables in a large roasting pan.
  3. In a small saucepan, melt butter and stir in the olive oil, thyme, sage, and nutmeg.
  4. Drizzle the butter mixture over the vegetables and toss to coat.
  5. Season to taste with salt and pepper.
  6. Cover vegetables with foil and roast for 30 minutes.
  7. Remove the foil, toss the vegetables and continue to cook until the vegetables can be easily pierced with a knife, about 15–20 minutes.
  8. Place the roasted vegetables on a platter and serve.

Tried this recipe?

Let us know how it was!