When I began exploring Paleo friendly options, a whole world of new vegetables opened up to me.  People in my workshops often ask “what can you eat?”  I ask them what they are use to eating, and then have them look through a list of vegetables that are considered Paleo.  This very list forced me to try vegetables I was not in the habit of eating.  The colors and the flavors were remarkable.  I realized I had been missing out on many health benefits of these “rainbow” beauties.  I will refer to a post that explains the importance of this concept Eat the Rainbow.




Rainbow Roasted Veggies (Paleo Friendly)
This is colorful and delicious. It can be used as a side dish with any meat protein. I is beautiful served at holiday time.
Course: Side Dish
  • 1 Chautauqua beet
  • 2 red beets
  • 2 golden beets
  • 3 cups Brussels sprouts
  • 1 large sweet potato
  • 3 Tbls. olive oil or avocado oil (or other healthy oil – Tea Seed oil is fun)
  • 2 tsp. 21 salute seasoning (Trader Joe’s)
  • 1 tsp. garlic salt
  1. Peel and cube all beets and sweet potato.
  2. Cut ends off Brussels sprouts and cut in half.
  3. Place all vegetables in large in Ziploc bag.
  4. Add oil, salt and seasonings and shake well.
  5. Place on large baking sheet covered with foil or parchment paper.
  6. Bake at 350 degrees until all veggies are fork tender (20-30 minutes).