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5 from 1 vote

Whole30 Roasted Root Vegetables (Paleo, AIP, Vegan)

These Whole30 roasted root vegetables always turn out tender, caramelized, and amazing in the oven. They make an incredible side dish for any occasion!
Prep Time10 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: 30 minute whole30 meals, how long to roast root vegetables, how to roast root vegetables, paleo roasted root vegetables, paleo root vegetables, paleo sheet pan recipes, sheet pan roasted root vegetables, sheet pan root vegetables, whole30 sheet pan recipes
Servings: 8 servings - makes 8 cups
Author: Jean Choi

Ingredients

  • 3 lb root vegetables like sweet potatoes, beets, butternut squash, carrots, parsnips, rutabaga, etc
  • 6 garlic cloves minced
  • 3 tbsp bacon fat or ghee or coconut oil for vegan, don't use ghee for AIP
  • 1 tbsp fresh thyme leaves or 1 tsp dry
  • Salt & pepper, to taste (omit pepper for AIP)

Instructions

  • Preheat the oven to 450 degrees F.
  • Chop your root vegetables into bite-sized cubes, then place them on a sheet pan.
  • Add garlic, ghee, thyme, salt, and pepper, and mix to combine. Spread out into an even single layer.
  • Roast for 20 minutes, stir to toss, then roast for another 10-20 minutes until fork tender and caramelized.
  • Serve warm or at room temperature.

Nutrition

Serving: 1serving (about 1 cup) - makes 8 | Calories: 182kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 658mg | Fiber: 9g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 1mg