Roasted Fall Veggies

  • AIP
  • Candida-Friendly
  • Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Kid Friendly
  • Low FODMAP
  • Nut-Free
  • Paleo
  • Peanut-Free
  • Soy-Free
  • Sugar-Free
  • Vegan
  • Whole 30


  • 1 delicata squash
  • 2 large beets
  • Avocado oil spray
  • Himalayan sea salt
  • Black pepper

Personal tips

  • This recipe is free of all 8 common allergens
  • Beets are a great source of healthful nitrates-these help improve blood flow and naturally reduce blood pressure
  • For avocado oil spray: I like the Chosen Foods brand since it’s propellant and chemical-free!

Cooking Instructions

  1. Preheat oven to 375 degrees
  2. Rinse and scrub beets and squash well, let dry
  3. Slice ends off of squash and cut in half lengthwise; remove seeds from the interior; slice into ~1 inch thick half moons
  4. Peel beets (this is a messy step that can be optional if you’ve cleaned them well (baking soda + water or lemon juice can help remove beet stains from your hands!)
  5. Cube beets into bite-sized portions
  6. Spread out parchment paper onto a baking sheet, place sliced squash and cubed beets onto tray
  7. Spray generously with avocado oil and toss with sea salt and pepper to taste
  8. Bake for about 35-40 minutes (toss 1-2 times in the middle) or until beets are fork tender and squash is golden around the edges
  9. Stores well in the fridge for about a week