Thyme-Roasted Apples and Root Veggies


Welcome to the first post of ABB Thanksgiving! Here, you’ll find Paleo Thanksgiving recipes that are designed to help you enjoy the holiday without sacrificing some of your favorite traditional items. Importantly, if you make the dinner and don’t tell anyone it’s Paleo, no one will notice the difference.

This is a basic, though delicious, side dish: roasted parsnips, apples, onions and turnips. The original recipe, found on spoon fork bacon, called for just parsnips, no turnips. I, however, only had one parsnip and a turnip, so I made do. You can do either, or even experiment with carrots or sweet potatoes (maybe not sweet potatoes, as I’ll have a recipe for those later this month).

The thyme adds a nice dimension of herb-iness (is that a word?) to the dish and echoes the thyme in my upcoming stuffing recipe; the apples and parsnips lend sweetness. If you’re prefer a little more sweet, try using a sweet potato or two medium carrots in place of the turnip. I would recommend, however, not subbing anything for the onion. The dish needs the color the red onion gives it in order to look appetizing. I peeled my apples, but it wouldn’t be an awful idea to leave the peel on if it doesn’t bug you and you’d like even more color.

I’d also advise picking out the thyme stems after the roasting and then sprinkling the dish with a little dried, ground thyme. Otherwise, it feels like you’re eating sticks. Not yummy.

Stay tuned for the rest of the series! What’s your favorite part of Thanksgiving dinner?

Thyme-Roasted Apples and Root Veggies
  • 2 Tbsp extra-virgin olive oil
  • 2 firm red apples, cored and chopped
  • 1 parsnip, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 red onion, peeled and cut into (8) wedges
  • 2 garlic cloves, minced
  • 4 thyme sprigs, plus ground thyme for finishing
  • juice of 1/2 a lemon
  • salt and pepper to taste
  1. Preheat oven to 375˚F.
  2. Place all ingredients into a large mixing bowl and toss together. Season with salt and pepper.
  3. Spread mixture into a cast iron skillet or other ovenproof pan and roast 25 to 30 minutes or until fork tender. If you want everything to cook evenly (rather than having one caramelized side and one not), toss 15 minutes into roasting.
  4. Allow mixture to cool for 5 minutes before adjusting seasonings and serving.

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