Roasted Mixed Root Vegetables

This is a delightful side dish that is not only colorful but packed with delicious, earthy flavors. I use a combo of mixed root vegetables, along with yummy curry and a dash of sweetness from the maple. It’s all finished with a sprinkling of smoked bacon lardons and fresh chives. (Apologies if you thought this was a vegetarian side dish because the crispy bacon addition is so delicious! However, you can leave it out if you prefer.)

Chef Tips:

• Be sure to slice the root vegetables to an even thickness to ensure even cooking. Remember, some ‘crunch’ and texture are always welcome, so they do not need to initially boil until completely softened / tender.
• If purple carrots are part of your rainbow carrot selection, I suggest you boil them in a separate pan because they will discolor the water, and ultimately discolor your other carrots and parsnips.

Roasted Mixed Root Vegetables

Kate

Roasted mixed root vegetables are a vibrant and flavorful addition to any meal, offering a perfect balance of natural sweetness and earthy warmth. Their caramelized edges and tender texture make them an irresistible side dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Sides

Cuisine Gluten-Free, Paleo

Calories 230 kcal

Equipment

• Parchment Paper
• Large Serving Platter
• Stainless Skillet
• Aluminum Baking Sheet Pan
• Mixing Bowl
• Medium Saucepan
• Swivel Peeler
• Ceramic Knives
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Butcher Box Meat & Seafood
• Raw Honey
• Maple Syrup
• Curry Powder
• Olive Oil

Ingredients

  

• 7.8 oz trimmed and peeled parsnips
• 13 oz trimmed and rainbow carrots – keep the purple ones separate see Chef Tip
• 2 TB olive oil
• 1 TB curry powder
• 2 TB maple syrup or honey
• 3.5 oz smoked bacon lardons we use Butcher Box meat
• Handful chives finely snipped
• Sea salt
• Freshly ground black pepper

Instructions

 

• Preheat the oven to 400°F/200°C.
• Cut all the trimmed and peeled root vegetables lengthways into thinner, even-sized wedges.
• Bring a large pan of salted water to a boil and add the root vegetables. Cook for 12-13 minutes until slightly tender, then drain in a colander. AS PER TIP: If purple carrots were part of your rainbow carrot mix, I advise cooking them in a separate pan because they will discolor the water, and ultimately discolor your other root vegetables.
• Leave all the root vegetables to steam off for 2-3 minutes.
• Transfer to a large bowl and add the olive, oil, curry powder, and maple syrup. Season with salt and pepper and toss well to combine.
• Spread all the root vegetables out on a large baking tray and roast in the oven for 12-15 minutes.
• Meanwhile, place the bacon lardons into a non-stick pan over medium heat. Cook until almost crispy, then transfer to a large serving plate lined with parchment paper. Keep warm.
• Serve the vegetables with crispy bacon pieces and snipped chives scattered over. Season with more salt and pepper, if needed.
  
  
  

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 24gProtein: 7gFat: 14gSaturated Fat: 3.5gSodium: 410mgFiber: 5gSugar: 14g

Keyword gluten-free roasted mixed root vegetables, homemade roasted mixed root vegetables, paleo roasted mixed root vegetables

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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