Root vegetables are to fall as asparagus is to spring. And yes, you know a true foodie when their season’s are marked by the changes in produce not the changes in weather. And I know, Brussels Sprouts aren’t root vegetables, but the name of this recipe was so catchy I couldn’t help myself! Forgive me. This Paleo Roasted Root Vegetables recipe is not your typical roasted root vegetable recipe. Yes, there are herbs and rustic knife cuts. But, this method of seasoning makes it so every vegetable is slightly different and totally jazzes up what is typically a one note dish. The best part is that the varying flavors compliment each other and each bite is like a confetti of flavors that marry perfectly together in your mouth!
- 2-3 small yellow potatoes, quartered
- 2-3 small red potatoes, quartered
- 2 small sweet potatoes (or yams), largely cubed
- 1 rutabaga, largely cubed
- 2 large carrots, quartered
- 1 rainbow radish (or bunch of radishes), quartered
- 6-8 Brussels sprouts, cleaned and de-stemmed
- 1/2 head garlic, peeled and minced
- 1/2 sweet onion, quartered
- 1 sprig of rosemary, roughly chopped
- 1 sprig of sage, roughly chopped
- 1 bunch of thyme, roughly chopped
- 1 tsp cayenne
- 1 tsp allspice
- 1 tsp cinnamon
- 2 tsp Berbere seasoning
- Salt and Pepper
- Extra Virgin Olive Oil (or coconut oil for tossing veggies)
- Wash and prep all vegetables and herbs.
- Preheat oven to 375 F.
- In a large metal bowl, toss Brussel sprouts with a drizzle of oil, salt and pepper and 1/4 of the minced garlic. Coat with season and put on a lightly greased sheet pan.
- Next, toss potatoes with oil, salt, pepper and rosemary. Place on sheet pan with Brussel sprouts.
- Toss radish with oil, salt, pepper and 1/3 of the thyme. Place on sheet pan.
- Then, toss the rutabaga with oil, salt, 1/4 of the garlic and sage. Place on sheet pan.
- Next, toss sweet potatoes with oil, salt, 1/4 of the garlic, 1/3 of the thyme, cayenne, allspice and cinnamon. Place on sheet pan.
- Toss onion with oil, salt and pepper, put on sheet pan.
- Last, toss carrots with oil, salt, pepper, remaining garlic, remaining thyme and Berber seasoning.
- Evenly mix and spread out the vegetables on the pan to help marry the flavors.
- Roast for 20 minutes at 375 F on a middle rack. Then toss and flip vegetables and roast for another 15 minutes.
- Broil on high for the last 5-10 minutes (don’t burn them!) to get a nice crunchy exterior.
This may seem like a lot of work, but since you aren’t washing out the tossing bowl between vegetables it goes really quickly. The residue of the seasoning between different vegetables helps to weave the seasonings together to make a cohesive dish! This is one of my favorite to do for a crowd and the different colored vegetables make for a beautiful spread! Serve with roasted chicken or pot roast for a perfect fall meal.
Love roasted veggies? Try this Roasted Brussels Sprouts with Canadian Bacon!