Diversify your Diet with Paleo Roasted Vegetables

vegThis morning, I had a very unusual breakfast.  Before I picked up my next batch of produce from the late fall CSA I joined (see more below), I wanted to use up the remaining vegetables from last week. I had one small cauliflower, one Delicata Squash, and one kohlrabi.

Honestly, I had harvested kohlrabi when I volunteered at a local farm, and wasn’t too fond of it raw. SO, I decided to try it roasted, and combined with the rest of the remaining vegetables. I learned long ago that vegetables take on all new flavors and textures, depending upon how they are prepared and what they are combined with. Roasting a variety of them together makes it more likely that resistant family members will try them.

It turned out to be a delicious combination! The kohlrabi tastes kind of like a turnip when cooked, and adds a subtle sweetness to this side dish.  Somehow, I got the spices right on the first try, so this recipe is hot off the table.

I couldn’t stop eating these, and can’t wait to make them again. I don’t think I’ll have room for them at my Thanksgiving table, but they’d complement the leftovers quite nicely. I will add them to my post-Thanksgiving menu.

Here’s the recipe:

Paleo Roasted Vegetables

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 to 6 servings

Kohlrabi adds a subtly sweet flavor to this simple vegetable dish. Roasting a variety of vegetables makes it easier to try new ones, while getting more nutrients into your diet. The flavors complement each other nicely!

If you don't like squash or have it on hand, feel free to substitute a large, peeled sweet potato instead.


  • 1 small head of cauliflower
  • 1 Delicata Squash (or 1 1/2 to 2 cups of butternut squash)
  • 1 kohlrabi
  • 3 garlic cloves
  • 4 T virgin coconut oil
  • 1/4 tsp dried thyme (more if fresh)
  • 1/4 tsp dried rosemary (more if fresh)
  • 1/4 tsp powdered turmeric
  • 1/4 to 1/2 tsp Celtic Sea Salt (to taste)


  1. Preheat oven to 400 degrees.
  2. Place coconut oil in 13 x 9 Pyrex baking pan and put in oven for 5 minutes to melt.
  3. Peel and cut up garlic into small pieces. Set aside.
  4. Rinse and scrub squash and kohlrabi.
  5. Cut Delicata Squash in half (no need to peel, unless it's Butternut or Acorn squash), remove seeds and cut in half again. Cut into 1/2 inch pieces.
  6. Take pan out of oven, if you haven't already.
  7. Peel kohlrabi and cut up into 1/2 inch cubes.
  8. Rinse and cut cauliflower florets into bite sized pieces.
  9. Add all vegetables to baking pan, and sprinkle thyme, rosemary, turmeric, and salt over them. Stir to coat evenly.
  10. Roast at 400 degrees for 20 minutes, then reduce heat to 350 and bake for another 10 to 15 minutes, or until a fork goes through all vegetables and they are lightly golden.
  11. Let sit for a few minutes, then serve and enjoy!

Not sure what a CSA is? It stands for Community Supported Agriculture, which means that a local community buys directly from a local farm. Customers receive freshly harvested fruits and vegetables, depending upon what’s available. No, you don’t get to select what you receive, but that’s a good thing because it forces you to try new things.  Just knowing how fresh and nutrient packed the produce is makes it all the more appealing to prepare and eat.  From my experience, the flavor is usually incredible, and certainly a lot more pleasant than any vegetable you could ever buy from a store. That stuff takes a long time to transport, and often sits on the shelf for so long. You can taste the difference.

Even if you don’t have access to a local, organic farm, getting a wider variety of vegetables into your diet can make a huge difference in your health, even if they’re store bought and/or frozen. When you add more of them in, it’s a whole lot easier to crowd out any carb and sugar heavy items that once dominated your plate.

The Paleo lifestyle may seem overwhelming to you, but there are many different degrees to which it is followed In the beginning,  just eating an occasional Paleo snack or meal will the transition a lot easier.  Even if you’re just not interested, though, this holiday season, why not shake things up a bit and try new foods? Really, who wants to eat the same snacks and meals all the time? Roasted veggies may not sound appealing to you for breakfast, but believe me, it was a very refreshing change of pace for me! And I’d already gotten a few servings of colorful veggies in before noon. Not a bad way to start the day, huh?

May your holiday season be filled with more color, flavor, health, and happiness than ever before!

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives. Contact me.

2 Responses to Diversify your Diet with Paleo Roasted Vegetables

  1. David Ryan December 20, 2013 at 12:03 am #

    I’m trying out this recipe this weekend. Hope my girlfriend likes it

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