Paleo Roasted Root Vegetables

Well, I didn't exactly get the oven as promised before Thanksgiving day but I did get a small convection countertop oven to hold me over until I think what is looking like Christmas.  I was able to make my favorite veggie dish for the Thanksgiving party however instead of adding more potatoes to an already over potato filled feast I replaced them with turnips, rutabaga and celeric and I loved the results.  If you want to go 100% Paleo on this dish just eliminate the goat cheese medallions and you will still be pleased.

Ingredients:

• 2 carrots, peeled
• 2 parsnips or beets, peeled
• 1 sweet onion peeled
• 4 small turnips peeled and chopped
• 1 medium rutabaga 
• 1 small to medium celery root (celeriac)
• 1/2 cup pine nuts 
• 1/4 cup olive oil, divided (or coconut oil)
• Juice of 1/2 lime
• Splash of Tabasco
• 3 tablespoons chopped fresh basil and Italian parsley
• 1/4 cup dried sour cherries
• 1 tablespoon agave syrup
• 2 tablespoons coconut vinegar

Cheese Medallions (Optional):

• 6 oz creamy goat cheese
• 4 oz cream cheese, softned
• 1/2 cup fine gluten free Italian Bread Crumbs
• Olive oil

Instructions:

1. Preheat oven to 425
2. Coarsely chop all vegetables into 3/4 in cubes
3. Toss vegetables in pine nuts with 2 tablespoons olive oil, lime juice, Tabasco, salt and pepper
4. Spread mixture in an even layer on two large baking sheets and roasat for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges.
5. Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, agave syrup, vinegar and remaining olive oil.
6. Season to taste with salt and pepper.
7. Keep in a warm oven while preparing the cheese medallions
8. Mix goat cheese and cream cheese together (you may use all goat cheese if you wish)
9. Form cheese into 8 equal balls, then flatten until each is 1/2 inch thick disk
10. Press firmly into the breadcrumbs on both sides
11. Let rest in refrigerator until ready to cook
12. Heat a little olive oil in heavy skillet over medium heat
13. Sear the cheese medallions quickly on each side until golden and hot
14. Place 2 medallions on each plate
15. Scatter the roasted vegetables over and around the medallions
16. Top with sprigs of fresh herbs

Print Recipe.