Candied Pecan Root Vegetables

Thanksgiving is upon us, so of course this means thanksgiving inspired dishes. I have to admit, I’m not a huge fan of the sweet potato casserole. Maybe it’s a texture thing? Or I just love my veggies roasted too much? I’m all about that stuffing though. Anyway, I was inspired to make this dish in it’s place.

Root vegetables for the win again. We have some potatoes, carrots, parsnip, and beet. I’m actually intimidated by cooking beets. They’re pretty until you have non-intentionally dyed your hands and everything you touch. Between that and Turmeric my kitchen counters always have a “splash” of color. We’ll just call it art. The taste of beets aren’t my favorite either, but if you pair them well with certain food they are a great accent. Hopefully I didn’t convince you not to eat beets now. But really they go great in this recipe, pair amazing with salads, goat cheese or nondairy “cheese.”

That beautiful red they have comes from the phytonutrients betalains. Betalains have been shown to assist with the phase II detoxification pathway. Essentially your liver is the powerhouse of detoxifying your body from harmful substances, which we’re exposed to every day. Most toxins are fat-soluble, and love to hide in your fat tissues. Hello cellulite. So the phase II detoxification pathway converts the toxin to water-soluble so it can eventually be excreted from the body through the bowels and urine. Save the leafy greens on the beets because these are the most nutrient dense part of the beet and has more iron than spinach. There are a lot of nutrients in beets that we can keep talking about but it’s almost Thanksgiving so you have some cooking to do, or eating, or what ever else you rather be doing than reading this. Go eat some beets! (1) (2)


  • 2 large carrots
  • 1 large parsnip
  • 1 large red potato
  • 1 beet
  • 1 cup of pecans
  • 1/4th cup of maple syrup
  • 2-3 tablespoons coconut oil
  • 1 teaspoon of sea-salt
  • 1 table spoon of rosemary
  • 1/2 teaspoon  of cinnamon


  1. Pre-heat the oven to 425 F.
  2. Rinse, peel, and chop all the vegetables into approximate 1″ cubes.
  3. Coat the vegetables with melted coconut oil and coat with sea-salt. Add the rosemary and mix together with hands to evenly cover the vegetables.
  4. Place in the oven to roast for 30 minutes.
  5. Combine the pecans,maple syrup, and cinnamon in a small bowl.
  6. After 30 minutes, toss the vegetables and top with the pecan-maple mix and roast for an additional 10-15 minutes.
  7. They should be done after 40-45 minutes and should be tender when pierced with a fork and golden brown in some spots.

Tip: I kept the vegetables separate because the beets will bleed out, and turn everything red. Also, my carrots were very thin so they ended up only requiring about 30 minutes to roast. So pick large carrots and check to see if they are ready after 30 minutes. 




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