Roasted Tigernut Vegetables

Name: Roasted Tigernut Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Vegan AIP
Ingredients: 2 medium sweet potato; 4 large carrots; 3 medium parsnips; 3 tbsp tigernut oil; 2 tbsp maple syrup; to taste sea salt; 2 sprigs rosemary

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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)

Always verify ingredients meet your specific dietary needs and check for allergens.

Preheat oven to 400°F (200°C).
In a large bowl, combine cubed sweet potatoes, carrots, and parsnips.
Toss vegetables with tigernut oil and maple syrup (if using).
Spread vegetables on a large baking sheet in a single layer.
Sprinkle with sea salt and lay rosemary sprigs over vegetables.
Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
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.