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Recipe paleo Cardamom and Coconut Roasted Vegetables-min
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5 from 1 vote

Recipe: Cardamom and Coconut Roasted Vegetables

These Cardamom and Coconut Roasted Vegetables are a delightful side dish, combining the warmth of cardamom with the sweetness of coconut. Perfect for a nutritious and flavourful Paleo-friendly meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish, Sides
Cuisine: Paleo, vegetarian
Keyword: Cardamom Coconut Roasted Vegetables, Paleo Sides, Roasted Vegetables
Servings: 4
Calories: 150kcal
Cost: 12

Equipment

  • Roasting tin
  • Large Bowl

Ingredients

  • 2 Parsnips Medium
  • 1 Swede Medium
  • 3 Jerusalem artichokes
  • 2 tbsp Coconut oil melted
  • 1 tsp Honey melted
  • 1 tsp Ground cardamom
  • Salt and Pepper
  • 1/2 cup Coconut Unsweetened desiccated

Instructions

  • First, preheat the oven to 180°C / 350°F. Peel and dice the vegetables before scattering them in a large roasting tin.
  • Next, 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. Place the tin on the top shelf of the oven and roast for 30 minutes, tossing at least once during this time.
  • Remove the vegetables from the oven and turn the temperature up to 200°C / 400°F. Coat the vegetables in the remaining coconut oil and honey mixture. Then, scatter the desiccated coconut over the vegetables, ensuring they are evenly coated.
  • Return the tin to the oven and roast for a further 10 minutes, until the vegetables are golden and crisp.