I was faced with a conundrum recently when my crisper drawer contained four small beets, a handful of Brussels sprouts, and three carrots. I didn’t have enough of any one vegetable to serve the number of people I needed but I wanted an easy side dish that wouldn’t require much tending and dirtying of multiple pans.
I figured out a while ago that pretty much all vegetables taste better if you toss them in some fat, season with salt and pepper, and roast them in the oven. The problem is that different vegetables take different amounts of time. Beets need a good hour to soften and get flavorful but if you leave Brussels sprouts in the oven for that long the sulfur-ish flavor that so many people dislike about the little brassicas becomes very pronounced and somewhat unpleasant. My solution? Give the beets a head start in a large baking dish and then add the other vegetables for the final 30-45 minutes of cooking. Each vegetable ended up getting cooked to the ideal point of tenderness and they had enough time together to let the flavors marry. It was a little bit more effort than just tossing them all together and ignoring, but not much!
A word on fat… My favorite cooking fats these days are coconut oil and ghee. They both have some amazing health benefits and this post from Chris Kresser explains why you don’t need to worry about saturated fat and cholesterol like conventional wisdom has taught us.
Notes for healing diets:
- This recipe is completely AIP and SCD/GAPS friendly.
- Beets are high in FODMAPs, but carrots and Brussels sprouts are within the tolerable limits for most people.
- 4 small beets, peeled and halved
- 2 tablespoons coconut oil, ghee, or grassfed butter
- 10-12 Brussels sprouts, cut in half and outer leaves removed
- 3 medium carrots, peeled and cut into chunks
- salt and pepper
- dried rosemary and sage (or your favorite herb combination!)
- Preheat oven to 350 degrees.
- Toss beets with a tablespoon of the oil, ghee, or butter and place in a baking dish that will be large enough to hold all of the vegetables.
- Place in oven and roast for 30 minutes.
- Remove dish from oven, add second tablespoon of oil and allow to melt. Add Brussels sprouts and carrots and toss with oil, salt and pepper to taste, and sprinkle with dried herbs.
- Return to oven and roast until all vegetables are tender and Brussels sprouts and beginning to get lightly browned (about 30-45 minutes more)
Want more recipes like this one? Check out this Winter Vegetable Paleo Recipe Roundup from Like a Normal Person!
Shared on Healthy Vegan Friday.
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