Serve this side dish alongside almost any protein, from pork tenderloin to roast chicken. Or maybe alongside a large bird (ah-hem, turkey) around the end of November. Or you can make a big batch to enjoy for leftovers at dinner throughout the week.
I used a combination of butternut squash, carrots, parsnips, and beets as my root vegetables. Peeling, dicing, and preparing all of the vegetables are the most time-consuming parts of the recipe, I admit. Make sure to dice everything in a uniform size so that they roast at the same rate. And toss them twice while they are in the oven to ensure that they brown evenly.
Root vegetables were definitely not always a favorite of mine. It wasn’t until the last few years that I began to appreciate roasted parsnips and carrots. And beets took me even longer to enjoy, but now I welcome their beautiful color and tender, naturally sweet flavor that roasting brings out. Such a colorful array of vegetables also means a lot of vitamins and nutrients. Along with vitamins A and C, you are getting a lot of fiber, potassium, and antioxidants.
Maple syrup provides a deliciously sweet glaze for the nourishing root vegetables. The syrup is combined with cinnamon and ghee and drizzled over the pan of vegetables. From the delicious sweetness, it’s almost hard to believe it’s Paleo.
- 1 small butternut squash, peeled, seeded, and diced
- 2 beets, peeled and diced
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- Extra virgin olive oil, for drizzling
- Salt, to taste
- 1/4 cup maple syrup
- 1 tbsp ghee
- 1/2 tsp cinnamon
- Pinch of ground nutmeg
- Preheat the oven to 400 degrees F. Place the diced vegetables on a rimmed baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with salt. Roast for 30-35 minutes, turning twice, until tender.
- Place the maple syrup, ghee, and cinnamon in a small saucepan. Bring to a simmer and then remove from heat. Pour over the roasted vegetables and carefully toss to coat. Serve warm.