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!
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.
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.
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!
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!
- 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
Chop all veggies into bite size pieces.
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
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.
Remove from oven and top with salted, toasted macadamia nuts.
Optionally add a pinch of cinnamon, and sprinkle with fresh chopped cilantro