This recipe was sponsored by The Feed Feed and Vitamix and was created using
Vitamix's Winter Spice Seasoning and the Vitamix Ascent3500.
See full Winter Spice recipe here.  
All opinions and ideas expressed are the author's alone.

Winter Spice Root Vegetables Paleo Whole30 Primal Gourmet Vitamix

This recipe for Roasted Winter Spiced Root Vegetables with Beetroot Aioli is a delicious and colourful way to brighten up your meals during the colder months. It’s super easy and can accompany everything from roasted meats, grilled fish or a rich stew. If you’re looking for a something totally plant-based, try topping some leafy greens with the roasted veggies and drizzling everything with a citrus vinaigrette! This time around I decided to use radish, carrots, sweet potatoes, and red and golden beets, but feel free to include most varieties of squash, turnips, regular potatoes, rutabaga, or any other root vegetable you like. The flavours in the spice mix work well with a variety of seasonal veggies!

Winter Spice Root Vegetables Paleo Whole30 Primal Gourmet Vitamix

Three Tips for Roasting Root Veggies

First and foremost, make sure you cut all the vegetables to equal size so that they cook evenly.

Secondly, make sure you don’t crowd the sheet pan so that everything has a chance to get nice and caramelized.

Be sure to use Vitamix’s Winter Spice Seasoning to give everything an unexpected burst of flavour. The spice mix is full of warm ingredients like clove, cinnamon, crystallized ginger, cardamom, orange peel, and brown sugar. The real beauty is that you can make a batch of the Winter Spice using your Vitamix. The machine is powerful enough to render whole cinnamon sticks to dust in matter of minutes. Grinding your own spices not only helps ensure freshness, but also the flavours will be far more vibrant than a pre-packaged mix. Just be sure to store the Winter Spice in an air-tight container once you’re done!

I even decided to sneak the Winter Spice into the Beetroot Aioli for some extra kick! I strongly recommend making this aioli – with or without the roasted root veggies! The two certainly work together but each of them can also stand on their own. In fact, I would even double the batch of aioli so you can use it on other things – like a chicken salad! It’s a beautiful shade of pink and the sweetness from the beets gets balanced by the warmth in the spices.

In case you’re wondering, and I know you are, the Winter Spice is versatile enough that it could also be used to prepare festive-inspired roasted meet like a pork belly or duck breast. In fact, I have the latter marinating in the fridge as I type! You can grab the full Winter Spice recipe here. Just note that if you want to keep things paleo, you can try substituting coconut sugar for the brown sugar and powdered ginger for the crystallized version.

Winter Spice Root Vegetables Paleo Whole30 Primal Gourmet Vitamix

I hope you like this recipe and be sure to let me know what you think in the comments below!



Roasted Winter Spiced Root Vegetables, Beetroot Aioli


for the Winter Spiced Roasted Root Vegetables:

2 medium-sized red beets – cut into eighths

2 medium-sized golden beets – cut into eighths

1 medium-sized sweet potato – cut into 1″ cubes

2 small carrots – cut on a bias into 1.5″ pieces

8-10 radish – sliced in half or left whole

1 tbsp extra virgin olive oil

2 tbsp Winter Spice Mix – see recipe here

for the Beetroot Aioli:

1/2 cup homemade or store-bought avocado oil mayonnaise

1 tsp Winter Spice Mix – see recipe here

2 tablespoons packed grated red beetroot

1 tsp lemon juice


  1. Preheat oven to 400F.
  2. Peel and chop all veggies except for red beetroot. Transfer chopped veggies to sheet pan lined with parchment paper. Drizzle 3/4 tbsp extra virgin olive oil and season with 3/4 of the Winter Spice. Toss everything to coat.
  3. In a separate bowl, toss the chopped red beetroot with the remaining oil and Winter Spice – this will avoid having the colour of the beetroot bleeding into the other veggies.
  4. Evenly scatter the veggies on the sheet pan making sure not to overcrowd. If necessary, use two separate sheet pans.
  5. Roast at 400F for 40-45 minutes, or until sweet potato is cooked through –  flip veggies halfway.
  6. Meanwhile, add mayonnaise, lemon juice, grated beetroot, and winter spice to blender and blend until smooth – scrape sides of blender occasionally. Note: this works best when making a double batch because the blades of the blender will be more submerged by the ingredients.
  7. Remove vegetables from oven, transfer to serving platter and serve with beetroot aioli.