Why I chose this recipe:
I personally think roasted vegetables are one of the great comfort foods in the Fall and Winter that one could have. Given the cold temperatures these days, my roasted vegetables have been only mind. However, I decided I needed to tweak my original recipe a little bit for a friend of mine who is having some health problems and is having a hard time eating. Not only was I tasked with making them easy to eat, but I needed to make the recipe within the protocol of an autoimmune paleo (AIP) diet, which is very restrictive.
Never am I deterred my a challenge, but inspired. So I came up with this AIP Roasted Vegetable Puree which is beautiful, healthy, AIP protocol friendly and easy to eat. But most of all, it is absolutely delicious. I have made this three times in the last two weeks and my family loves it.
So next time you are at the grocery store, grab these easy to find ingredients, run home plug in your blender, whip up this wonderful side dish and realize how easy it is eat well and to .
Ingredients
4 cups butternut squash peeled and cut into 1-inch cubes
6 medium beets, peeled and cut into wedges
1 cup baby carrots
1 medium red onion, cut to similar size as beets
1 medium zucchini, cut into ½ circles
4 garlic gloves with peel on
½ cup extra virgin olive oil
¼ cup 100% pure maple syrup
4 tsp sea salt
3 tsp apple cider vinegar
3 Tbsp water
1½ tsp fresh rosemary, chopped.
Directions
Preheat oven to 425 degrees.
Line large cookie sheet with parchment paper. Set aside.
Combine all vegetables in large bowl. Drizzle with ¼ cup olive oil and maple syrup and stir to evenly distribute. Sprinkle with ONE teaspoon of sea salt and stir to combine.
Pour vegetables onto prepared cookie sheet and spread out vegetables so that they are in one layer.
Sprinkle vegetables with ONE teaspoon of sea salt.
Roast for 45 minutes.
Remove from oven and transfer half of roasted vegetables to blender.
In addition, add ¼ cup extra virgin olive oil, 2 tsp salt, the apple cider vinegar, water and fresh rosemary to the blender.
Pulse the blender for two minutes until the mixture becomes more uniform in consistency. (If needed, add another tablespoon of water to loosen the puree a bit more.)
Puree mixture for 3-5 minutes to achieve smooth and uniform consistency.
Transfer to small sauce-pan and keep warm on low heat until ready to serve.
This AIP Roasted Vegetable Puree would be delicious served as an accompaniment to chicken, fish or beef.
Serve remaining roasted vegetables as an additional side to the main entrée.