AIP Friendly Herb-Roasted Beef and Root Vegetable Bake
This one-pan bake is the kind of deeply satisfying, stick-to-your-ribs meal that makes a healing way of eating feel genuinely exciting rather than restrictive. Tender chunks of beef chuck slow-roast alongside sweet potato, parsnips, carrots, and zucchini until everything is caramelized at the edges and coated in a glossy, herb-scented braising liquid. The flavor comes from a smart combination of coconut aminos, apple cider vinegar, bone broth, fresh ginger, and turmeric — every single ingredient earns its place, and nothing on that list conflicts with the strict elimination framework this diet requires. Nightshades, grains, legumes, eggs, and dairy are all completely absent, which is often the trickiest part of building a cozy, oven-braised dinner that actually feels complete. The method is straightforward: toss, layer, cover, and let the oven do the heavy lifting for about 90 minutes total while the beef turns fork-tender and the vegetables soak up all that savory liquid. A scatter of fresh parsley at the end adds a bright, herby finish that makes it look as good as it tastes. Serves 4, and it reheats beautifully if you're lucky enough to have leftovers.
About FigFig 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 →Ingredients
4 servings
For the bake
- 1 ½ lb beef chuck, cut into 1 ½-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch half-moons
- 1 medium yellow onion, cut into 1-inch wedges
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the olive oil, coconut aminos, apple cider vinegar, bone broth, grated ginger, turmeric, thyme, rosemary, and sea salt until combined.
- 2
Add the beef cubes, carrots, parsnips, sweet potato, zucchini, onion, and garlic to the bowl and toss until everything is evenly coated in the herb mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!