AIP Friendly Ginger-Scallion Root Vegetable Fries Platter

Root vegetables roasted at high heat until their edges caramelize and their centers turn tender — this platter is proof that eating with care doesn't mean eating without joy. Sweet potato, parsnip, and beet are cut into fry-shaped sticks, tossed in melted coconut oil with fresh ginger, turmeric, and coconut aminos, then roasted until deeply golden and fragrant. The color contrast alone is stunning: golden-orange sweet potato and parsnip alongside jewel-toned beet, all scattered with sliced scallions straight out of the oven. What makes this approach work so well for the autoimmune protocol is that every single ingredient — from the coconut oil to the apple cider vinegar in the dipping sauce — is naturally free of grains, legumes, nightshades, eggs, and dairy without any awkward substitutions. That creamy coconut milk dipping sauce, brightened with ginger, a touch of honey, and a splash of vinegar, pulls the whole platter together and gives you something to dunk into with genuine enthusiasm. It serves four, which makes it ideal as a shareable side or a light meal on its own with a squeeze of lime. This is the kind of recipe that makes the protocol feel like a choice rather than a compromise.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →