Maple Roasted Root Vegetables with Brussel Sprouts (AIP, Paleo, Vegan)

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.

As 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

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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! 

Course Side Dish

Keyword maple roasted root veggies, maple veggies, root veggies, vegetables

Prep Time 10 minutes

Total Time 1 hour

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

1. Preheat the oven to 375 degrees F. Grease a 9 x 11 glass baking dish with oil of choice.

2. 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.

3. 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.

4. 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.