Recipe: Cardamom and Coconut Roasted Vegetables
Prep time
Cook time
Total time
Serves: 4
  • • 2 medium parsnips
  • • 1 medium swede
  • • 3 / 4 Jerusalem artichokes
  • • 2 tbsp coconut oil, melted
  • • 1 tsp honey, melted
  • • 1 tsp ground cardamom
  • Saltand Pepper
  • • ½ cup unsweetened desiccated coconut
  1. Preheat the oven to 180C / 350F. Peel and dice the vegetables before scattering in a large roasting tin.
  2. Combine the melted coconut oil and honey. Drizzle half of this mixture over the vegetables, setting the other half to one side. Season the vegetables with the cardamom and a generous amount of salt and pepper, before placing on the top shelf of the oven and leaving to roast for 30 minutes. Toss at least once during this time.
  3. Remove the vegetables from the oven before turning the temperature up to 200C / 400F. Coat in the remaining coconut oil and honey, before scattering over the desiccated coconut, ensuring the vegetables are evenly coated. Return to the oven and roast for a further 10 minutes, until golden and crisp.
Recipe by The Paleo Network at