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.
Want more recipes like this one? Check out this Winter Vegetable Paleo Recipe Roundup from Like a Normal Person!
Shared on Healthy Vegan Friday.