Paleo Root Vegetables

These were a big hit with everyone!  I would have added in a few shallots to mix up the flavors a bit but we used parsnips, turnips and butternut squash (yeah, I know, not really a root but it added a different color and flavor to the dish).


  • 3 lbs assorted root vegetables, peeled and diced
  • 1 c apple cider (no added sugar)
  • 3 tbsp Ghee or butter, melted
  • 1/2 cup of chopped walnuts
  • 1/2 cup of chopped pecans
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp ground cinnamon


  1. Preheat oven to 400 degrees.
  2. Mix together cider, 2 Tbsp coconut butter, salt and pepper in a bowl.
  3. Add root vegetables, mixing until coated. 
  4. Transfer to a baking dish
  5. Bake 20 minutes, uncover and stir vegetables. Leave uncovered and continue cooking, stirring every 20 minutes until the vegetables are tender – about 1 hour more.
  6. While the vegetables are cooking, place the nuts in a cast iron skillet and cook over low heat, stirring frequently to avoid scorching walnuts. 
  7. Remove from heat and add Ghee or butter, cinnamon and, if desired, a pinch of salt. 
  8. Stir until walnuts are coated. 
  9. Spread on a plate or cookie sheet to allow walnuts to cool slightly. 
  10. When vegetables are finished, transfer to serving dish and sprinkle with the cinnamon nuts.  

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