We have just rounded into week 4 of our 3 month Paleo Challenge. While I am still getting overwhelming cravings for bread, (especially a nice crusty sourdough), and potatoes, I am finding the biggest challenge coming up with side dishes to go with the lean proteins since the rice, biscuits, rolls, garlic toast, mac-n-cheese, pastas, polentas, potato dishes are now off limit.
What I have discovered in its place are other root vegetables. Sure, I’ve always enjoyed a sweet potato, but I have never tried turnips, rutabagas or parsnips. Well the other day I did.
I saw the original recipe on the Wegmans website and adjusted it to fit within the confines of the Paleo Challenge.
Paleo Honey Roasted Root Vegetables (Serves 4 as a hearty side, 6 as a small side and two as a meatless dish)
1/2 medium rutabaga, peeled, cut in 1-inch pieces on bias or 2 cups Cleaned & Cut Rutabaga
1 medium (6 oz) turnip, peeled, cut in 1-inch pieces on bias (about 1 1/2 cups)
2 large Organic Carrots, peeled, cut in 1-inch pieces on bias (about 1 1/2 cups)
1 large (6 oz) parsnip, peeled, cut in 1-inch pieces (about 1 1/2 cups)
2 Tbsp Olive Oil
Sea Salt and pepper to taste (I did not use salt, as the challenge does not allow)
2 Tbsp Coconut Oil, melted
2 Tbsp Raw Honey, melted
Preheat oven to 450 degrees
- Toss rutabaga, turnip, carrots and parsnips with basting oil; arrange in a single layer on baking sheet. Season to taste with salt and pepper. Roast 25 min; remove from oven.
- Combine melted coconut oil and honey to make glaze. Drizzle over vegetables and carefully toss until completely coated.
- Return veggies to oven. Roast 8-10 min until glaze just begins to bubble.