Featuring delicious yam, golden beet and parsnip, this amazing side dish will be a big hit on your Thanksgiving table. Protocol or not, everybody will want to scoop some on the plate next to their turkey… and it’s much healthier than traditional side dishes too!
The secret to this dish lays in the seasoning and the cooking time. The sweetness of coconut aminos enhances the natural candy like flavor of these root vegetables that, when cooked for a long time, start releasing their sugary juice that caramelizes and creates the most delicious sauce!!
Sprinkle it with some fresh pomegranate arils to give it a beautiful, festive look and you’ll have the most impressive dish on the table.
3 medium Golden Beetroots
1 large Parsnip
1 medium Yam
1 tbsp Red Palm Oil
1 tsp ground Ginger
2 tbsp Coconut Aminos
1/4 tsp Hymalaian Salt
2 tbsp Coconut Milk
1/2 Pomegranate, seeded
Preheat the oven to 370 F.
Grease a glass casserole with red palm oil.
Peel and dice all the root vegetables, toss them in the casserole and season them with the remaining ingredients.
Mix well, put a cover on and bake for 1 hour.
Transfer the root vegetables in a bowl and top them with the pomegranate arils, and your perfect AIP Thanksgiving side dish is ready!!