Roasted Beets, Yams, and Carrots


Delicious and flavor roasted beets, yams, and carrots are a comforting side dish for any meal. Whole30-friendly and perfect for the holidays!7Potlucks are the sh*t. It’s a fun way to enjoy the best thing in life (eating, obviously) while connecting with people you like (hopefully) without spending a ton of money. You know what’s better than potlucks though? PALEO potlucks.. aka a situation where I can actually eat everything laid out in front of me without getting sick. Anyone with a food sensitivity or a special diet can relate to that moment of gold. And my fellow Paleo peeps don’t mess around with the quality of their ingredients either, making it a double whammy. Is that term only used in negative situations? Whatever, it happening anyway.

So this past Saturday I attended a Paleo potluck and it was good times as expected. Two people brought dishes with liver. I was in heaven. More so than the food though, it’s an awesome and refreshing feeling to be surrounded by people you can connect with about what you eat. There’s so much judgement currently involved with what people eat and don’t eat. Food is an emotional thing for many people and I think it’s difficult for them to accept others’ choices regarding it.

Anywho. I have to admit that I like to make things that are easy and quick for potlucks. Usually, I have to cook for 10+ people, and I don’t want to spend that much time making a large quantity of food. For this one, I wanted to bring something that was very fall-esque now that it’s October already (Just stop it, time). Enter: root vegetables.

2

I’ve been going to a plenty of farmers markets recently, and roots vegetables are everywhere right now. Especially beets. OMG beets. Beets are freakin’ gorgeous. How can something from nature give out such strong vibrant colors, and be so delicious at the same time?
4By the way, I only discovered beets during college. Crazy, I know. They aren’t really a part of Korean cuisine so my mom never used them in her mostly Asian-style cooking. Now that I know about them, I love them so much. I call them nature’s candy because of their bright colors and delicious sweetness. I actually just bought few small pots of sprouted beet seeds so let’s see how that works out for me and my brown thumb.

Back tot his dish though. I have to warn you that it will look like a murder scene while you are making it.
1I kinda like it. It’s fun. I’m weird like that, it’s cool.

No worries. Beet juice washes off pretty easily as long as you don’t let it sit for hours.
8

These were cooked in bacon fat because.. there’s no because. There should never be a reason for cooking anything in bacon fat. I might add in chopped bacon too next time.

5This will be a great to make for the holidays too. Such pretty colors. Try it as a side with a meat dish!

Roasted Beets, Yams, and Carrots

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Jean Choi

Delicious and flavor roasted beets, yams, and carrots are a comforting side dish for any meal. Whole30-friendly and perfect for the holidays!

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Ingredients

  • 3 large beets
  • 2 yams or sweet potatoes
  • 2 carrots
  • 4 cloves of garlic
  • 4 tbsp bacon fat or coconut oil
  • Salt & pepper, to taste (omit pepper for AIP)

Instructions

  1. Preheat oven to 450 degrees F.
  2. Chop the beets, yams, and carrots into bite sized pieces.
  3. Mince the garlic.
  4. Combine all the vegetables in a 9x13 baking dish.
  5. Microwave the bacon fat or butter until it's melted and pour over the vegetables.
  6. Sprinkle generously with salt and pepper.
  7. Stir until everything is combined evenly.
  8. Bake for 30 minutes, take it out to stir once, then bake 20 minutes more.
  9. Serve hot or at room temperature!

 

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2 thoughts on “Roasted Beets, Yams, and Carrots

  1. Peggy

    so good! I’ll be liking and sharing everything, because your wit and enthusiasm are infectious. I’m going to spread it around.

    Reply

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