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Roasted Root Vegetables
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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 185 kcal
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
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Chop all veggies into bite size pieces.
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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
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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.
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Remove from oven and top with salted, toasted macadamia nuts.
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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.