Simple Sauteed Root Veggies


This is a healthy, simple side dish that goes great with….just about everything. When I first stopped eating gluten and grains (for health reasons), I had a really hard time finding substitutes for that spot on my plate where I usually put some type of grain. If you’re trying out a gluten-free or grain-free diet, dishes like these root veggies are really great alternatives. They have body, texture and help you feel satiated so you don’t go straight for the pantry 20 minutes after dinner. 

To shred your veggies use a box grater or a food processor with the shredding attachment.

Simple Sauteed Root Veggies
Prep time
Cook time
Total time
This is an easy healthy recipe in which you can use any root vegetables you want. If you don't like rutabaga, for example, use an extra parsnip instead.
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
  • 1 sweet potato
  • 1 carrot
  • 1 rutabaga
  • 1 parsnip
  • 1-2 tsp sea salt
  • 1 tsp black pepper
  • 2 Tbl coconut oil or ghee
  • 2-4 Tbl chicken broth or water
  • 1-2 Tbl Extra Virgin Olive Oil, optional
  1. Shred all the root veggies using a box grater or a food processor, combine veggies in a large bowl.
  2. Heat a large sauté pan over medium heat and add 1 Tbl coconut oil or ghee.
  3. Add half the veggie mixture to the pan, fully covering the bottom of the pan.
  4. Allow the veggies to sit without stirring for about 5 minutes until the are slightly browned on the bottom.
  5. Add a 1-2 Tbl broth or water to help the veggies release if they are stuck to the pan.
  6. Stir the veggies and season with 1 tsp salt and ½ tsp black pepper.
  7. Cover with a lid for another 5 minutes, until veggies are softened.
  8. Remove the veggies from the pan.
  9. Repeat with the remaining mixture.
  10. Feel free to add more than 1 Tbl coconut oil if you feel the veggies are really sticking to the pan.
  11. Serve drizzled with olive oil.



Simple Sauteed Root Veggies was last modified: January 1st, 2016 by grace

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