Viktoria's Table

With a pinch of salt, and a handful of love

Roasted Root Vegetables {coconut milk + macadamia nuts}

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Roasted root vegetables – cooked in coconut milk, and topped with salty, crunchy macadamia nuts, these are so sweet, creamy and delicious that you will get addicted! You may even skip the Thanksgiving pie!

Roasted root vegetables. Cooked in coconut milk, and topped with salty, crunchy macadamia nuts, these are so sweet, creamy and delicious that you will get addicted! You may even skip the pie - they are so good! | www.viktoriastable.com

I am so excited to share with you my all time favorite Thanksgiving recipe!  I hope it’s not too late for some to make it still, although it’s a great vegetarian/vegan recipe for any time during fall or winter.  I’ve been making these roasted root vegetables every year for Thanksgiving, and potlucks.  It’s a crowd-pleaser and a big hit with everyone.  It’s also really easy to put together – there is no cooking, except for chopping a bunch of root vegetables.

Roasted root vegetables in coconut milk | www.viktoriastable.com

I like to use a variety of root vegetables – carrots, parsnips, various sweet potatoes and yams, and even pumpkin.  And all you really have to do with these veggies, is chop them into bite size chunks, and throw them in a baking dish, with a bit of coconut milk and coconut oil.   I like to add a bunch of smashed garlic cloves in the mix too, which perfume the dish nicely. The veggies then  do their own magic!  There is no sauteing or other preparations.    I am not even using spices – maybe add a pinch of cinnamon or garam masala, but that’s it.   Not even salt (!) which is a bit shocking (if you knew me :)!  But I do add some salty, toasted macadamia nuts on top, after all veggies are reduced to a sweet, creamy, gooey deliciousness.  A lot of nuts!  Their crunchy, salty taste is all these veggies need.

Roasted root vegetables. Cooked in coconut milk, and topped with salty, crunchy macadamia nuts, these are so sweet, creamy and delicious that you will get addicted! You may even skip the pie - they are so good! | www.viktoriastable.com

I will keep this short and sweet, as I know you have some cooking to do today, but I will leave you with this: I can eat only this for Thanksgiving, and I can even skip the pie! Because this dish tastes like desert and a side dish at the same time.  It’s addictive, I warn you!

Again, Happy Thanksgiving!

5 from 1 vote
Roasted root vegetables in coconut milk | www.viktoriastable.com
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Roasted Root Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Roasted root vegetables - cooked in coconut milk, and topped with salty, crunchy macadamia nuts, these are so sweet, creamy and delicious that you will get addicted! You may even skip the Thanksgiving pie!

Course: Side Dish
Servings: 8
Calories: 185 kcal
Author: Viktoria
Ingredients
  • 3-4 carrots
  • 2 parsnips
  • 1-2 sweet potatoes
  • 2-3 yams
  • 1 cup chopped kabocha pumpkin, or butternut squash
  • 5-6 whole garlic cloves slightly smashed
  • 1/2 cup or more macadamia nuts
  • coconut milk - 1 can or more
  • 2 tbs coconut oil
  • cinnamon optional
  • cilantro optional
Instructions
  1. Chop all veggies into bite size pieces.
  2. Put veggies and garlic cloves in a roasting pan with coconut oil and coconut milk - they should not be covered in milk, just add half an inch at the bottom
  3. Roast at 400°F for 40-50 minutes, stirring them occasionally until they are soft, and creamy, and the coconut milk has reduced and thickened.
  4. Remove from oven and top with salted, toasted macadamia nuts.
  5. Optionally add a pinch of cinnamon, and sprinkle with fresh chopped cilantro
Recipe Notes

The amount of each root vegetables is according to taste. If you prefer sweeter taste, add more yams and sweet potatoes. If you'd rather get a milder taste, add more carrots, and parsnips. I tend to use approximately equal amounts of each, with the exception of parsnips which I use more sparingly.

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Comments

  1. Hmm is anyone else having problems with
    the pictures on this blog loading? I’m trying to find out if its a problem on my end or
    if it’s the blog. Any feed-back would be greatly appreciated.

    • hello, the pictures are loading pretty fast for me. Have you tried accessing the site at a different time? It might have been a temporary slow connection problem on your end…I hope you are able to see them!

  2. I love root vegetables and would love to make this for our early Thanksgiving feast in a couple of weeks. Question: I have guests who cannot eat garlic. I’m disappointed because I love garlic. Do you have suggestions for a substitute that would still make this a delicious dish?

    • Hi Laurie! The garlic in this dish is roasted, so its taste is not as pronounced, and even if you skip it, it would not affect the overall dish flavor. Mostly, you taste the sweetness of the root veggies, accented by the coconut milk. Another option would be to roast a whole garlic head or two separately, wrapped in foil with olive oil, then squeeze the meat out, once it’s soft and caramelized, and offer that as a separate condiment. I also think caramelized onions would be great here as a replacement. I would simply throw some red onion sliced in moon shapes with the veggies to roast. Hope that helps, and you like the dish! 🙂

  3. HI, this sounds interesting & delicious. Just wondering if you’ve tried it with any nuts other than macadamia?

      • 5 stars
        Appreciate your quick reply Viktoria! I have actually now tried it with both types of nuts and it definitely works with both! An easy & tasty side dish – thanks again 🙂

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