Winter Harvest Paleo Side Dish (Printable)
Seasonal root vegetables and Brussels sprouts roasted with olive oil and herbs for a warming winter accompaniment.
# List of ingredients:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 large parsnip, peeled and cut into 1-inch pieces
03 - 1 small sweet potato, peeled and cubed
04 - 1 small rutabaga, peeled and cubed
→ Other Vegetables
05 - 2 cups Brussels sprouts, trimmed and halved
06 - 1 small red onion, cut into wedges
→ Herbs & Seasonings
07 - 3 tbsp olive oil
08 - 2 tsp fresh rosemary, finely chopped
09 - 1 tsp fresh thyme leaves
10 - ¾ tsp sea salt
11 - ½ tsp freshly ground black pepper
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - 2 tbsp pomegranate seeds
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all root vegetables, Brussels sprouts, and red onion.
03 - Drizzle with olive oil, sprinkle with rosemary, thyme, salt, and pepper. Toss until evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and golden-brown on the edges.
06 - Transfer to a serving platter. Garnish with chopped parsley and pomegranate seeds if desired. Serve warm.
# Expert Advice:
01 -
- Roasting transforms humble root vegetables into something caramelized and deeply flavorful
- Its mostly hands-off cooking while you focus on the main dish
- The pomegranate garnish makes it feel fancy enough for holiday dinners
02 -
- Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if needed
- Stirring halfway through prevents the vegetables on the bottom from burning while others stay undercooked
03 -
- Let the vegetables roast undisturbed for the first 15 minutes to get good caramelization going
- Room temperature vegetables roast more evenly than cold ones straight from the fridge