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The Most Delicious Paleo Roasted Vegetables with a Caramelized Onion Purée


Scale

Ingredients

  • 2 bags Brussels sprouts
  • 3 beets
  • 3 turnips
  • 3 carrots
  • 1 onion
  • 1/4 c ghee, melted
  • 3/4 c olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400.
  2. Cut the vegetables all 1/8 in thick.
  3. Mix the ghee and olive oil together, and coat all of the vegetables.
  4. Arrange the beets on their own separate cookie sheet (because they will stain the other veggies!)
  5. Arrange the other vegetables on a cookie sheet evenly.
  6. Cook for 25 minutes, then stir the veggies and swap the trays (top to bottom and vice versa).
  7. Cook for about another 20 minutes, or until the edges are slightly charred.
  8. While the veggies are in the oven, use a tablespoon of olive oil and cook the onion on a stovetop for about 10 minutes.
  9. Once the vegetables are done, take half of the turnips and the onions and blend them in a food processor until smooth.
  10. Serve the roasted vegetables on top of the caramelized onion purée, and season generously with salt and pepper!