Happy Sunday Friends!
It is finally March and the sun is staying out longer and I am loving it! That being said, it has been exceptionally cold this year- the coldest winter we have had in 40 years apparently. So naturally, I am perpetually cold and my skin is as dry as the desert but… the sun is warm even when it is freezing so I am going to focus on that! I also read that Spring will come early for us (mid March) so at least I have something to look forward to.
Jump to RecipeAs most of you know I have been dealing with some autoimmune related health issues and so my meals have been pretty simple and nutritious these past two months. I have slowly started reintroducing some foods after going strict AIP again for 35 days. In other news, I recently started taking an immune-suppressant called Xidra for my eye inflammation. So far so good- although it does have a terrible after taste.
My energy levels are slowly improving although I still tire really easily, especially in the evenings. So lately I have been making a version of this recipe because it is really easy to throw into the oven on Sundays (do a large batch for the whole week) or during the week when you are tired after working all day.
If you are interested in finding more recipes like this and supporting my blog please check out the latest AIP Community eBook! By purchasing a copy you are helping me continue to create delicious recipes like this for you guys!
For this recipe I used a combination of white and orange sweet potatoes, carrots, rutabaga and brussel sprouts. I have also used parsnips or turnips or plantains in place of the rutabaga (so feel free to swap it out). I once added cooked bacon (although I didn’t have any hand this time) to this recipe and it was amazing! So if you have bacon- go ahead and throw that in.
There are no rules with this recipe, just peel, chop, drizzle with oil/lard and season with your favorite spices. I used avocado oil but you can use lard or coconut oil. I chose to use thyme and maple syrup for seasoning but you can also do just a normal garlic powder, onion powder and salt combination or any herbs of your choice. If your veggies seem a bit dry just add in a bit more avocado oil.
I hope this recipe helps you all do a little meal prepping or makes your weeknights a little easier.
Happy Cooking!
XO Meagen Ashley
Maple Roasted Root Vegetables with Brussel Sprouts
Oven roasted vegetables flavored with pure maple syrup and thyme. This is the perfect batch cooking recipe or weeknight side dish!
Ingredients
- 3 large carrots, peeled and cut into discs
- 10 large brussel sprouts, peeled and cut into quarters
- 1 medium rutabaga, peeled and cut into bite sized pieces
- 2 medium sweet potatoes, peeled and cut into bite sized pieces
- 1/4 cup avocado oil plus extra for greasing
- 2 Tbsp pure maple syrup
- 1/4 tsp sea salt
- 2 tsp dried thyme
Instructions
-
Preheat the oven to 375 degrees F. Grease a 9 x 11 glass baking dish with oil of choice.
-
Put all of the chopped vegetables into a large bowl and drizzle with avocado oil and maple syrup. Sprinkle with thyme and sea salt. Stir to coat.
-
Put the coated vegetables into the greased baking dish and bake in the oven for 50-60 minutes (stirring half way through) or until the vegetables are fork tender.
-
Remove from the oven and let cool 5 minutes before serving.
Recipe Notes
Store in a covered glass dish in the fridge for up to 5 days.
I have made this one a couple of times and it is a favorite of ours now! Even my hubby loves it! 🙂 The first time I subbed in one white sweet potato with one orange. I also subbed a couple of parsnips for the rutabaga since there were none at our store. It was absolutely delicious. The 2nd time I used turnip instead of rutabaga. Maybe someday we will be able to try the rutabaga and fix it as written. 🙂 Thank you so much for a wonderful recipe!
Hi Millie! Thanks for the sweet message. I am glad you and your hubby love this recipe! Turnip and parsnip are great alternatives! Enjoy xo
Hi, if I was cooking this in advance, would I reheat it in the oven and if so for how long? Thanks!
I would just prepare the veggies and not cook it until you are ready. But if you must cook it ahead of time yes just reheat int he oven at 350 F for 20-30 minutes.
[…] Maple Roasted Root Vegetables with Brussel Sprouts (AIP, Paleo, Vegan) […]
[…] Maple Roasted Root Vegetables with Brussel Sprouts […]
Hey Meagen, I substituted the maple syrup for honey. I hope it turns out well! I tasted the mix my after churning the vegetables in the oil, thyme, and honey- not sure if thyme and honey go well together lol! Anyway, i’ll see in 50 minutes! Thanks!!
Updated: It tastes amazing! I only cooked it for 50 minutes and stirred halfway through, some parts of the veggies go very burnt on the bottom. Maybe I needed more olive oil or needed to stir more. What are your thoughts?
Hi Christian!
I’m so happy you enjoyed this side dish. Did you perhaps use a virgin olive oil? The virgin oils tend to brown much faster than refined oils. If that wasn’t the case, you can try adding 1/4 cup of water to the pan as well as baking at a temperate about 25 degrees less than called for, then check to test for doneness and color occasionally. 🙂
xo,
Meagen
[…] Maple Roasted Root Vegetables with Brussel Sprouts (AIP, Paleo, Vegan) […]
[…] Maple Roasted Root Vegetables with Brussels Sprouts (CARROTS, BRUSSELS SPROUTS, RUTABAGA) […]