Roasted Tigernut Vegetables

Roasted Tigernut Vegetables

Prep: 20 mins Cook: 40 mins Serves: 6

Ingredients

  • 2 medium sweet potato (peeled and cubed)
  • 4 large carrots (cut into chunks)
  • 3 medium parsnips (peeled and cut into chunks)
  • 3 tbsp tigernut oil (or coconut oil)
  • 2 tbsp maple syrup (optional)
  • to taste sea salt
  • 2 sprigs rosemary (fresh)

Instructions

  1. Preheat oven to 400°F (200°C).

  2. In a large bowl, combine cubed sweet potatoes, carrots, and parsnips.

  3. Toss vegetables with tigernut oil and maple syrup (if using).

  4. Spread vegetables on a large baking sheet in a single layer.

  5. Sprinkle with sea salt and lay rosemary sprigs over vegetables.

  6. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

  7. Remove rosemary sprigs before serving.

Notes

Tigernut oil adds a lovely nutty flavor while being fully AIP compliant. If you can't find tigernut oil, coconut oil works well too. This dish makes a perfect side for any meal.