Recipe: Sweetened Shoestring Root Vegetables (Paleo, GAPS, SCD, AIP)

Recipes

Nov 07
roasted root vegetables

It’s a beautiful, clear, crisp fall day – one of those days that smell of the earth and soil. If you are eating seasonally this is the time for all those wonderful root vegetables!

This past Rosh Hashonna – the Jewish celebration of the new year –  my niece made a delicious sweet vegetable dish – this  Sweetened Shoestring Root Vegetables dish!

The holiday emphasizes having a sweet new year and what better way to celebrate, than to make a seasonal root vegetable dish sweetened with traditional, natural sweeteners like raisins and dates.

While I try to add as little sweetener as possible, this dish is awesome for a holiday. It sure beats sweet potatoes with conventional marshmallows!

With Thanksgiving right around the corner, I thought I would share it with you!

root veges, betts, parsnips

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Recipe: Sweetened Shoestring Root Vegetables

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 - 6 people

Ingredients

  • 3 large fresh carrots peeled and slivered or julienned
  • 1 large parsnip peeled and slivered or julienned
  • 1 large beet peeled and slivered or julienned
  • 1/2 medium fennel chopped
  • 1 small onioin chopped
  • 1/4 cup raisins (black or gold or both)
  • 8 dates pitted and chopped
  • Avocado oil for baking (where to buy)

Instructions

  1. Preheat a large frying pan while you prepare the vegetables
  2. Preheat oven to 400º F
  3. Add the fennel and onion and saute until softened – add the dates and raisins to soften and then set aside
  4. Place the slivered root vegetables on a lined cookie sheet
  5. Add some avocado oil and mix the vegetables so they are coated and spread out on the cookie sheet
  6. Bake for 30 minutes, turning every 8 to 10 minutes
  7. When cooked, place on serving platter and add the sauteed vegetables on top – or mix together
  8. Serve immediately

Variations: Use other root vegetables such as Daikon or celeriac.

Tip: Use a large chef’s knife to slice the vegetables. You could try to use a mandolin as well.

Equipment

 

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