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.
Author: Melanie Dearing
Course: Side Dish
Ingredients
- 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
Instructions
- Peel and cube all beets and sweet potato.
- Cut ends off Brussels sprouts and cut in half.
- Place all vegetables in large in Ziploc bag.
- Add oil, salt and seasonings and shake well.
- Place on large baking sheet covered with foil or parchment paper.
- Bake at 350 degrees until all veggies are fork tender (20-30 minutes).
