Eating AIP or Paleo doesn’t mean giving up comfort food. It just means reimagining it. Picture golden, maple-glazed squash and creamy mashed parsnips that skip the dairy but keep all the warmth.
These recipes are simple, made with ingredients you can grab anywhere. Whether it’s a Sunday roast or a holiday dinner, they fit right in – just good food, made smarter.
🍁 Maple-Glazed Delicata Squash (AIP, Paleo)
Prep: 5 mins | Cook: 25 mins | Total: 30 mins | Serves: 4
If fall had a signature scent, this would be it – sweet maple mingling with cinnamon and caramelized squash. Delicata squash is one of those underappreciated vegetables that deserves a bigger spotlight. It’s tender, beautiful, and best of all, you don’t have to peel it.
The secret weapon here is the skin. Unlike butternut or kabocha, delicata’s thin skin softens as it roasts, giving each slice a perfect contrast between creamy inside and crisp edge. “It’s like dessert disguised as a vegetable,” one reader told us, and we couldn’t agree more.
What You’ll Need
- 2 delicata squash
- 1 tbsp olive oil
- 2 tbsp maple syrup
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp sea salt
How to Make It
- Preheat your oven to 425°F and line a baking sheet with parchment.
- Whisk together the maple syrup, olive oil, cinnamon, ginger, and salt.
- Slice the squash into ½-inch half-moons (no peeling needed) and toss with the glaze.
- Roast for 15 minutes, flip, then bake another 10–12 until golden and glossy.
- Serve warm, letting the edges caramelize just slightly for extra depth.
Optional: Add a sprinkle of rosemary or toasted coconut if you want a subtle twist.
💬 Editor’s note: If you’re cooking for a group, this recipe doubles easily and still fits on one large sheet pan.
🥄 Rustic Root Vegetable Mash (AIP, Paleo, Whole30)
Prep: 5 mins | Cook: 3–5 mins | Total: 8–10 mins | Serves: 4
If you’ve been searching for a root vegetable mash recipe that’s creamy without dairy and satisfying without starch, this is it. It’s simple, cozy, and fast, especially if you use an Instant Pot. The combination of carrots and parsnips creates a balance of earthy and sweet that outshines traditional mashed potatoes.
We first came across this dish while testing “mashed carrots Paleo-style” variations for a fall dinner series. After a few tweaks (and one near-explosion from forgetting to release Instant Pot pressure – oops), we landed on this version. It’s flavourful, colourful, and surprisingly light.
What makes this root mash special isn’t just the blend of vegetables – it’s the little extras. A spoonful of duck fat (or olive oil if you’re plant-based) gives richness, while orange zest and chopped mint lift the whole thing with brightness.
Ingredients
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- ½ cup water
- 1 tbsp duck fat (or olive oil)
- 1 garlic clove, crushed
- ½ tsp sea salt
- 1 tsp orange zest
- 1 tbsp fresh mint, chopped
Quick Prep Steps
- Place carrots and parsnips in the Instant Pot on a trivet with ½ cup water.
- Pressure-cook for 3 minutes, then release the pressure carefully.
- Drain and mash with fat, garlic, and salt until smooth but rustic.
- Stir in orange zest and mint right before serving.
💬 Tip: Double the batch and store extra as a shepherd’s pie topping. It reheats beautifully and adds a touch of sweetness that traditional mashed potatoes lack.
🥬 Other AIP-Friendly Sides to Try
You can only roast so many plain vegetables before wanting something with a little more flair. These AIP and Paleo vegetable sides are easy, flexible, and use ingredients you probably already have in your kitchen.
Garlic Cauliflower “Rice”
Made with finely chopped cauliflower, olive oil, and garlic, this side is the perfect light base for any protein. It soaks up flavour beautifully and cooks in under 10 minutes. Bonus: it’s one of the easiest Whole30 vegetables to meal prep for the week.
Maple-Roasted Carrots
Sweet, savoury, and perfectly caramelized, these carrots are always a hit, especially with kids. Toss them in maple syrup and thyme before roasting for a dish that feels fancy but only takes 20 minutes. They’re simple comfort food that happens to be Paleo-friendly.
Crispy Sweet Potato Wedges
If you’ve been missing fries, these are your answer. Baked with coconut oil until golden, they add crunch and colour to any AIP meal. Pair them with a drizzle of homemade AIP ranch or avocado aioli for an easy win.
Zucchini Bake with Coconut Cream
Creamy and satisfying without dairy, this zucchini bake layers sliced zucchini with coconut milk and herbs. It’s great for batch cooking and stays tender even after reheating – exactly the kind of side dish that turns an average dinner into something special.
Serving & Storing Tips
Good sides are worth making in bulk, especially when you’re already heating up the oven. These keep well and reheat without losing texture or flavour.
- Store leftovers in glass containers for 4–5 days.
- Reheat in the oven at 350°F for about 10 minutes.
- For the root mash, add a splash of warm broth before reheating to restore creaminess.
- The maple-glazed squash tastes even better the next day – slightly chilled, it doubles as a salad topping.
- Both dishes pair well with roast turkey, baked salmon, or slow-cooked chicken.
“I’ve been batch-prepping this mashed parsnips Paleo recipe every week,” one reader wrote in a recent comment. “It’s my go-to Whole30 vegetable side now.”
💬 Pair these with sauces from our sauce recipes page – the AIP mint sauce or teriyaki glaze works wonders with these sides.