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Food Monster - Recipes

Root Vegetables Roasted in Coconut Milk With Salted, Toasted Macadamia Nuts [Vegan, Grain-Free]

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Roasted root vegetables cooked in creamy coconut milk with an optional pinch of warming spices, like cinnamon, and topped with salty, crunchy macadamia nuts. These are so sweet, creamy and delicious that you will get addicted! You may even skip the Thanksgiving pie. This simple side requires minimal work; just chop your vegetables, throw them in a pan with coconut milk, oil, and spices (if using), then top with macadamia nuts. Perfect for potlucks, this unforgettable Thanksgiving side is one for your recipe book.

Root Vegetables Roasted in Coconut Milk With Salted, Toasted Macadamia Nuts [Vegan, Grain-Free]

This Recipe is :

Dairy Free Vegan

Calories

185

Serves

8

Cook Time

40

Ingredients

  • 3-4 carrots
  • 2 parsnips
  • 1-2 sweet potatoes
  • 2-3 yams
  • 1 cup chopped kabocha pumpkin or butternut squash
  • 5-6 whole garlic cloves, slightly smashed
  • 1/2 cup or more macadamia nuts
  • 1 can or more coconut mik
  • 2 tablespoons coconut oil
  • Cinnamon (optional)
  • Cilantro (optional)

Preparation

  1. Chop all veggies into bite-size pieces.
  2. Put veggies and garlic cloves in a roasting pan with coconut oil and coconut milk. They should not be covered in milk, just add half an inch at the bottom
  3. Roast at 400°F for 40-50 minutes, stirring them occasionally until they are soft, and creamy, and the coconut milk has reduced and thickened.
  4. Remove from oven and top with salted, toasted macadamia nuts.
  5. Optionally add a pinch of cinnamon and sprinkle with fresh chopped cilantro

Notes

The amount of each root vegetables is according to taste. If you prefer sweeter taste, add more yams and sweet potatoes. If you'd rather get a milder taste, add more carrots and parsnips.

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AUTHOR & RECIPE DETAILS


photo

Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.


 

 

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103 comments on “Root Vegetables Roasted in Coconut Milk With Salted, Toasted Macadamia Nuts [Vegan, Grain-Free]”

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Lisa Logan-Roussell
5 Months Ago

Made this for Thanksgiving. It was a big hit with both the veggie lovers and the veggie skeptics. Easy and delicious! This works with any root vegetable so get creative and make it colorful!


Reply
Viktoriya Kho
6 Months Ago

Nataliya Voytenko


Reply
Robert Took
6 Months Ago

thx


Reply
Maylys Gibergues
6 Months Ago

Mmmh Ariane St-Louis


Reply
Tracy Ann DeCann
6 Months Ago

Maria Del Cisne Walter


Reply
Karen Ogilvie
6 Months Ago

Looks and sounds yummy


Reply
Lola Naylor
6 Months Ago

Indira Peña


Reply
Cris Riggs
6 Months Ago

Nytashia Allbritton


Reply
Janey Mischke
6 Months Ago

Patrice Marinelli


Reply
Sue Bartleman
6 Months Ago

Looks delicious


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