Whole30 Veggie Side Dishes 

These delicious side dishes take traditional veggies like roasted broccoli and green beans to the next level! These sides are packed with flavor and go well with countless entrees.

Smoked Vegetables

One of my favorite veggie dishes because of how versatile and flavorful it is! You can swap out the veggies for your family favorites, yet still get a yummy dish full of smoky flavor!

Brussels Sprouts with Bacon

A true match made in heaven! This one-pan dish is full of flavor from simple ingredients and makes a great addition to your holiday menu. 

Traeger Asparagus

This is a dish my entire family love - kids included. The marinaded and grilled asparagus is slightly crispy and then topped with zesty lemon and spices. Omit the parmesan to keep this dish dairy free. 

Air Fryer Roasted Cauliflower

Hands down my favorite way to prepare cauliflower. It's quick and easy to cook and is perfectly spiced. 

Whole30 Coleslaw

This coleslaw is a Whole30 summer side dish staple! Simply add all ingredients to a large bowl and it's ready for your next barbeque.

Whole30 Potato Dishes

Who doesn't love potato dishes? They're versatile and filling and make a perfect addition to many occasions. Before we get to the recipes, I must answer one of the most popular debates in the Whole30 and paleo community 

Are white potatoes whole30 compliant? 

All potatoes, including white potatoes, are Whole30 compliant. Whether or not white potatoes are paleo compliant has been debated for years which has caused confusion as to whether or not they're allowed on a Whole30 diet. 

Although white potatoes were certainly around when our ancestors roamed, the high starch content can raise blood sugar quickly. Because of this, they have not always been recommended in the paleo diet. 

They are becoming more and more accepted in a paleo and primal diet and are great to enjoy in moderation - as with everything! 

Back to it with my favorite potato sides: 

Traeger Baked Potatoes

These smoked baked potatoes make a fun twist to a classic side!  Baked potatoes go well with everything and can even be stuffed with your favorite protein (or this Whole30 chili) for a complete meal!  Another favorite way to have these baked potatoes is with this Reverse Sear Smoked Tomahawk Steak. 

Whole30 Mashed Potatoes

Creamy and delicious, these dairy-free mashed potatoes make a great side dish, especially for your healthy holiday menu!  They get their perfectly buttered flavor from Whole30-approved ghee. 

Air Fryer Baked Sweet Potatoes

This is one of our most popular side dish recipes because it's easy, delicious, and versatile!  We love using Japanese sweet potatoes and stuffing them with this Instant Pot Buffalo Chicken. 

Whole30 Loaded Buffalo Ranch Potato Salad

I'm almost embarrassed to admit how often we make this recipe during the summer, but it's that good!  There are so many flavors and textures from the red potatoes and bacon to the red onions and creamy buffalo ranch dressing - this is a summer side must!

Instant Pot Mashed Sweet Potatoes

Like the Whole30 mashed potatoes, these sweet potatoes are a great versatile side dish great for weeknight meals or holidays!  The instant pot makes them hands off and cleanup is a breeze. 

Baked Ranch Potato Wedges

These make a delicious alternative to your favorite potato fries!  They are perfectly seasoned and have so much flavor.  Crispy on the outside and tender on the inside, what more can you ask for with baked french fries?

Whole30 Salads 

Roasted Butternut Squash and Beetroot Salad

This salad is not only beautiful but it is SO good!  It makes a great year round salad and is perfect for special occasions.  It's packed with fresh whole ingredients and topped with a Whole30 date and dijon mustard dressing that everyone will love.

Paleo Broccoli and Bacon Salad

Another summertime healthy side dish, this broccoli salad is always a big hit at get-togethers!  Slightly sweet and slightly savory, this vegetable salad is also quick and easy to make. 

Whole30 Condiments

These Whole30 and paleo condiments make great additions to any meal.  I love using sauces  and condiments to liven up recipes - everything from simple protein like chicken and salmon to egg dishes and salads.

Whole30 Cashew Pesto

I can truly eat this pesto straight off a spoon.  Made with cashews, basil, and spinach it has such a slightly sweet and fresh flavor that goes well with so many dishes.  

Whole30 Teriyaki Sauce

This gluten free and soy free teriyaki sauce is without a doubt my kids' favorite condiment.  This recipe uses coconut aminos as a soy sauce alternative and is sweetened naturally with dates.  

Mango and Habanero Salsa

A sweet and spicy salsa that is made with only a couple simple ingredients.  I love serving this on tacos and this Traeger Grilled Salmon.

Whole30 Gravy

A delicious gravy that is perfect for these Whole30 mashed potatoes.  It's gluten-free, dairy-free, and takes only 5 minutes to make!

Apple Cider Vinegar Dressing

This is a great Whole30 dressing to always have in the fridge.  Not only is this tangy dressing perfect for salad, but I often use it to marinade veggies before grilling or air frying them. 

Whole30 Salsa

Another classic salsa recipe that offers so much flavor!  This recipe makes a lot and is perfect to make for a crowd or to store in mason jars in the fridge to add to a variety of dishes. 

Whole30 Appetizers

These Whole30 recipes not only make great side dishes but appetizers as well!  I often make these recipes for potlucks and parties and they are always a hit. 

Deviled Eggs with Bacon

If you're a fan of hard-boiled eggs, you will LOVE these smoked deviled eggs with bacon.  These eggs are filled with a classic creamy filling and topped with bacon crumbles and fresh herbs making them the ultimate whole 30 appetizer.

Smoked Bacon Wrapped Asparagus

These bacon-wrapped asparagus bundles make a great side dish or finger food appetizer.  Asparagus and bacon make another delicious pair and are a great way to break any clean eating food boredom.

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Whole30 Main Dishes 

Now that you have an entire list of the 21 best Whole30 side dishes, what do you serve them with?  Here are some of my favorite paleo diet protein sources that are great options for meal prep and perfect to serve with any one of the above side dishes! 

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Traeger Grilled Salmon

Smoked Flank Steak

Traeger Chicken Breast

Smoked Shrimp Skewers

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Soups are the perfect main dish for the fall time of year. Making soup is a delicious way to pack in veggies like butternut squash and sweet potatoes for a family favorite recipe.

This creamy butternut squash soup with bacon is made dairy free with canned coconut milk and is such a simple recipe that goes great with a variety of side dishes!

What is butternut squash soup?

Butternut squash soup is most commonly made up of blended butternut squash, a variety of veggies and herbs, and broth. Often times, you’ll find that this soup includes some sort of cream resulting in a creamy soup full of savory flavors.

Butternut squash has a nutty flavor and is often compared to sweet potatoes, though butternut squash is most definitely softer.

Like most soups, butternut squash soup can be made in an instant pot, crockpot (slow cooker), or in a dutch oven on the stove. You can also make roasted butternut squash soup simply by roasting the squash on a baking sheet until golden brown prior to making your favorite recipe.

Roasting squash is a great way to intensify that nutty and slightly sweet flavor.

Soup & Salad

Fall soups pair wonderfully with a light salad packed with roasted vegetables. These delicious salads will make the perfect side dish for soups and are made up of fresh, wholesome ingredients. A soup and salad combo makes a quick and healthy weeknight dinner for the family!

Butternut and Beetroot Salad

Another delicious squash dish, this roasted butternut and beetroot salad makes such a beautiful gluten free salad that is packed with flavor. Roasted butternut squash and beets paired with feta or goat cheese, sweet pomegranates, crunchy pumpkin seeds, all on an arugula base and topped with a creamy Whole30 Date and Dijon Mustard dressing.

Check out this recipe

Crunchy Kale Parmesan Salad

A bright and citrusy Crunchy Kale Parmesan Salad with lemon juice, olive oil, and parmesan cheese. This is the perfect healthy salad for a side dish and it only takes 4 ingredients!

Check out this recipe

Roasted Vegetable Panzanella Salad

This roasted vegetable panzanella salad pairs well with cozy fall soups. With complimentary flavors and crusty bread, it will add a great crunch to contrast the delicious soup.

Check out this recipe

Apple Arugula Salad with Maple Vinaigrette

This Apple Arugula Salad with Maple Vinaigrette will be your new favorite fall salad to serve up with a creamy fall soup!

Check out this recipe

Fall Kale Salad with Roasted Butternut Squash

This Fall Kale Salad with Roasted Butternut Squash is a little sweet, a little savory, warm, and hearty. It's a simply delicious side to your favorite cozy soup or sandwich.

Check out this recipe

Beautiful Blood Orange Salad with Poppyseed Dressing

This Beautiful Blood Orange Salad is with vitamins, nutrients, antioxidants and some of the rainbow’s most stunning offerings. Topped with a quick and easy Creamy Poppyseed Dressing, this healthy Autumn salad is not to be missed.

Check out this recipe

Golden Beet Salad (A Favorite Year Round Recipe)

This Golden Beet Salad is bursting with bold flavor and vibrant colors. It's the perfect way to enjoy beets throughout the Fall season.

Check out this recipe

Harvest Fall Salad

This Harvest Apple and Pear Fall Salad tossed in Apple Cider Vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

Check out this recipe

Acorn Squash Salad with Maple Dressing

Roasted acorn squash salad is a must for Thanksgiving or even as a side for a fall dinner, especially drizzled with creamy maple syrup dressing!

Check out this recipe

Breads & Rolls

Is there a more classic pair than a big bowl of hearty soup and a warm slice of bread topped with butter, melty cheese, or even a little bit of garlic butter? Bread is one of THE best sides for your favorite soup recipe.

These bread recipes will also go great alongside a bowl of Spicy Sweet Potato Chili!

Gluten-Free Vegan Sweet Potato Cornbread Muffins

These gluten-free vegan sweet potato cornbread muffins are perfect for dipping in your fall soup! They’re so easy to make, too!

Check out this recipe

Vegan Garlic Knots (Roasted Garlic and Herb) - From The Comfort Of My Bowl

These vegan garlic knots are soft, fluffy and packed with roasted garlic and herb flavor. They are a tasty side dish that can be served at any dinner table.

Check out this recipe

Pumpkin Bread Rolls

These adorable vegan rolls are pillowy soft, extra fluffy, and wonderfully flavorful – exactly like you want dinner rolls to be! They also make the perfect addition to your holiday table!

Check out this recipe

Rustic Gluten-Free Cornbread

Enjoy the old-fashioned classic once again! Rustic Gluten-Free Cornbread that's vegan and allergy-free. Baked right in your grandma's seasoned cast iron skillet, this cornbread recipe will bring back all the comforting feels!

Check out this recipe

Gluten-Free Sourdough Garlic Bread (Vegan, Allergy-Free)

What dinner table is complete without some garlic bread? This Gluten-Free Sourdough Garlic Bread is a delicious, vegan, and top-8 allergy-free twist on the Italian classic. Using gluten-free sourdough buns, these garlicky delights are ready in 10 minutes!

Check out this recipe

Gluten Free Vegan Breads

A healthy, and very easy recipe for gluten-free vegan quick bread. Made gluten-free by using buckwheat flour and oat flour. This bread makes a great addition to any bowl of soup!

Check out this recipe

Almond Flour Cornbread [With Cornmeal]

This almond flour cornbread is fluffy, moist, and gluten free! It's a one-bowl cornbread recipe that takes about 5 minutes to whip up!

Check out this recipe

Keto dinner rolls (Gluten-free)

Made with coconut flour, these low carb keto dinner rolls are an easy gluten-free bread that is moist, delicious, and fulfilling.

Check out this recipe

Soup Toppings

Toppings are one of my favorite ways to take any bowl of soup to the next level! From croutons to bacon crumbles, all of these toppings will compliment butternut squash soup perfectly!

Smoked Bacon

The savory taste of this smoked bacon pairs deliciously with the sweetness from the butternut squash. This bacon recipe is incredibly quick, easy, and so delicious! Crumble it up and top your bowl of soup with it for a punch of smokey flavor!

Check out this recipe

Healthy Homemade Sourdough Croutons

All you need to make Healthy Homemade Sourdough Croutons is bread, olive oil, salt, pepper and optional fresh garlic. This simple basic recipe for homemade croutons will bring all your soups and salads to life!

Check out this recipe

Crispy Roasted Black Beans

Crunchy and savory, these roasted black beans is a great topping for soups and salads! An easy recipe that can be made in an oven or air fryer.

Check out this recipe

Crunchy Air Fryer Croutons in 10 Minutes!

You will love these Air Fryer Croutons! They’re crunchy on the outside, yet soft and slightly chewy on the inside. They’re properly seasoned, full of flavor, and ready in just 10 minutes!

Check out this recipe

Vegetable Side Dishes

These vegetable side dishes are a great way to add in even more veggies to round out a complete healthy dinner!

Traeger Baked Potatoes

These Traeger Smoked Baked Potatoes make the perfect classic side dish!  They are creamy on the inside with deliciously crispy skin on the outside.  Finish them off with all of your favorite toppings and serve them alongside smoked chicken, pork, or beef! 

Check out this recipe

Traeger Asparagus

This Traeger Grilled Asparagus is such a simple side dish that is packed with flavor. These asparagus spears are smoked to perfection on a pellet grill and then topped with lemon zest, shaved parmesan cheese, and fresh cracked black pepper. This dish will become a favorite for everyone!

Check out this recipe

Air Fryer Roasted Cauliflower (Whole30, Paleo)

This Roasted Cauliflower makes a delicious and quick Whole30 side dish! The flavor from the ghee, nutritional yeast, and cumin along with crispy, caramelized edges makes this dish a delicious addition to any healthy meal.

Check out this recipe

Air Fryer Baked Sweet Potatoes

Baked sweet potatoes in the air fryer make a delicious and mess free side dish! These potatoes are tender on the inside and crispy on the outside. Top them with some ghee and garlic to pair with your favorite Whole30 dinner or add some cinnamon and honey for a nutritious paleo dessert!

Check out this recipe

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More Healthy Side Dishes

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The post What to Serve with Butternut Squash Soup: 25 delicious side dishes appeared first on The Primitive Dish.

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Why You’ll Love This Recipe 

• This is such an easy, hands off recipe!   Aside from quickly prepping the potatoes, this baked potato recipe is so easy and can be made right alongside your favorite grilled protein like this Traeger Smoked Flank Steak.  

• This recipe is so versatile!  Not only can you switch up the toppings to make these smoked potatoes however you desire but the cooking time and temperature can be changed as well to cook along with your main dish!  

• These potatoes have a great smokey flavor!  The smoke flavor that your Traeger Pellet Grill gives these potatoes is unmatched!  It adds an extra level of flavor to all of the delicious toppings you can add!

• Baked potatoes are a classic!  This is the perfect year round side dish that goes well with any main dish!  You can even stuff these potatoes with shredded meat, like this shredded buffalo chicken or these pork carnitas, to make a complete meal!

Ingredients Needed 

For Smoked Potatoes

For Potato Toppings

Ingredient Notes

• Russet Potatoes - Use potatoes that are uniform in size for more even smoking!  This recipe would be great for smoking sweet potatoes as well.  
• Avocado Oil - You can substitute avocado oil for olive oil.
• Toppings - Complete these potatoes with your favorite toppings. Sour cream, chives, shredded cheese, or bacon crumbles are great options!

How To Make This Recipe 

Clean and prep the potatoes.

• Scrub each potato clean and pat dry.
• Using a fork or sharp knife pierce each potato on all sides.
• Place the potatoes on a baking sheet and drizzle with the oil and then sprinkle with the salt and pepper.

Season the potatoes and preheat the Traeger.

• Use your hands to massage the oil and spices into each potato making sure they are well coated.
• Preheat your Traeger or other pellet grill to 250 degrees F. 
• Place the potatoes directly on the grill grates and smoke for 2.5-3 hours or until the potatoes are fork tender.

Complete the smoke and serve!

• Flip the potatoes once during their cook.
• Remove the potatoes from the smoker and allow to cool for a few minutes before serving with your favorite toppings!

*Note - You can increase the temperature for a quicker cook, however, you will lose a bit of the smoke flavor. To cook these potatoes hot and fast, I recommend setting the Traeger to 450 degrees F and grilling for 45 minutes to one hour or until fork tender.

Recipe Tips

•  Choose uniform potatoes in shape and size for even cooking

• You can increase the temperature for a quicker cook, however, you will lose a bit of the smoke flavor. To cook these potatoes hot and fast, I recommend setting the Traeger to 450 degrees F and grilling for about 45 minutes or until fork tender.

• Grill these potatoes right alongside your favorite grilled meat. You can adjust the temperature to whatever temp your main course will be cooking at. 

How To Serve These Baked Potatoes

These potatoes make the perfect BBQ side dish. They are so easy and versatile and can be served in a number of ways with countless meats, cuts of beef, and main dishes! 

Here are some delicious toppings that go great with these smoked baked potatoes:

• Grass-fed butter
• Sour cream
• Grass-fed shredded cheddar cheese
• Bacon crumbles
• Chives
• Salt and pepper

This recipe also goes great served with any of these dishes:

Reverse Sear Smoked Tomahawk Steak
Traeger Smoked Chicken Breast
Smoked Jerk Chicken
Instant Pot Shredded Buffalo Chicken - Stuff these potatoes with this chicken and drizzle with ranch. YUM!

Recipe FAQ’s

More Traeger Recipes

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Traeger Baked Potatoes

These Traeger Smoked Baked Potatoes make the perfect classic side dish!  They are creamy on the inside with deliciously crispy skin on the outside.  Finish them off with all of your favorite toppings and serve them alongside smoked chicken, pork, or beef! 

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6

Calories 355kcal

Author Emilee Mason

Equipment

• Traeger or Pellet Grill

Ingredients

• 6 large russet potatoes
• 3 tbsp avocado oil
• 1 tbsp salt
• ½ tbsp pepper

Toppings, as desired

• butter
• sour cream
• shredded cheese
• chives chopped
• parsley chopped
• salt and pepper

Instructions

• Scrub each potato clean and pat dry.
• Using a fork or sharp knife pierce each potato on all sides.
• Place the potatoes on a baking sheet and drizzle with the oil and then sprinkle with the salt and pepper. Use your hands to massage the oil and spices into each potato making sure they are well coated.
• Preheat your traeger or other pellet grill to 250 degrees F.  See notes below for altering temperature and cooking time.
• Place the potatoes directly on the grill grates and smoke for 2.5-3 hours or until the potatoes are fork tender, flipping the potatoes once during the cook.
• Remove the potatoes from the smoker and allow to cool for a few minutes before serving with your favorite toppings!

Notes

Ingredient Notes

• Russet Potatoes - Use potatoes that are uniform in size for more even smoking! 
• Avocado Oil -  This can be substituted for olive oil.

Cooking Notes

• You can increase the temperature for a quicker cook, however, you will lose a bit of the smoke flavor. To cook these potatoes hot and fast, I recommend setting the traeger to 450 degrees F and grilling for 45 minutes to one hour or until fork tender. 
• These potatoes can be cooked at whatever temperature you are smoking your meat, adjust cooking time as needed to ensure the inside of the potato is tender and soft.
• Baked potatoes are typically done when they are cooked to an internal temperature of around 210 degrees F.
• These potatoes will go well with any wood pellet flavor you choose!  You can also base your pellet decision on the type of meat you are smoking alongside the potatoes.  Cherry, mesquite, apple, and hickory are all great choices!

Nutrition Facts

• The nutrition facts below are based on one full large smoked potato without toppings. 

Nutrition

Calories: 355kcal | Carbohydrates: 64.4g | Protein: 8.1g | Fat: 7.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.9g | Sodium: 387mg | Fiber: 0.1g

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Why You'll Love This Recipe

• Such a versatile side dish! - This recipe works well with a variety of vegetables! I love using whatever fresh and in-season veggies I find at the grocery store or that I have on hand for the best flavors!
  
• Cook these veggies alongside your main dish - This recipe compliments your favorite smoked or grilled main dish perfectly. You can customize the time and temperature of these vegetables so that your entire meal is done at the same time! Check out more of these grilled and smoked recipes to complete your meal!
  
• Delicious smoke flavor - the smoke from your pellet grill adds another level of delicious flavor to this easy recipe that you just can’t get in the oven or air fryer! This Traeger Asparagus recipe and these Smoked BBQ Chicken Nachos are some other favorite dishes that are so good with a little smoke flavor!

Ingredients Needed

Ingredient Notes

• Oil - Olive oil or avocado oil work great for this recipe.
• Apple cider vinegar - this ingredient can be substituted for lemon juice as well.
• Coconut aminos - I love using this soy sauce alternative to add great flavor to so many dishes. It also helps these veggies to caramelize perfectly. 
• Seasonings - Use your favorite seasoning blend or all purpose seasoning. I always love Trader Joe’s 21 seasoning salute or The New Primal Citrus and Herb. Garlic Salt or montreal chicken seasoning are great options as well!

How To Make This Recipe

• Preheat your Traeger grill (or other pellet smoker) to 375 degrees F for 15 minutes.
• Add vegetables that have been chopped into bite sized pieces to a large bowl and then mix all marinade ingredients in a small bowl and combine well.

• Drizzle vegetables with the marinade mixture. Toss and mix the vegetables well to make sure they are well coated.

• Place vegetables in a smoker or grill basket and place the basket directly on the grill grates. Close the smoker and allow the vegetables to cook for 30-40 minutes (stirring occasionally) depending on your desired level of doneness and how caramelized you’d like them.

Note: If you don’t have a grill basket, you can also place the marinaded veggies in a cast iron skillet or aluminum foil packets and place directly on the electric smoker or grill. 

What are the best vegetables to smoke or grill?

This recipe is so great because you can you use different vegetables and swap out with your favorites or whatever you have on hand. Here are some veggies that would be delicious for this recipe:

• Bell Peppers
• Squash (All Varieties)
• Sweet Potatoes
• Red or Sweet Onions
• Carrots
• Cauliflower
• Broccoli
• Brussels Sprouts
• Tomatoes

How To Serve These Veggies

Serve these veggies as is, with a squeeze of lemon juice, parmesan cheese, and fresh cracked black pepper, or drizzle with a small amount of balsamic vinegar.

This delicious vegetable dish also goes well being smoked right alongside these main course dishes (and is the best way to reduce dishes!):

• Reverse Seared Smoked Tomahawk Steak
• Traeger Smoked Chicken Breast or Smoked Chicken Thighs
• Smoked Shrimp Skewers
• Traeger Grilled Salmon

Recipe FAQ's

More Easy Smoker Recipes

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Smoked Vegetables

These Smoked Vegetables make delicious and easy side dish. This recipe is versatile, full of flavor, and perfect for your pellet grill or smoker!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 169kcal

Author Emilee Mason

Equipment

• Traeger or Pellet Smoker
• Grill Basket

Ingredients

• ½ large red onion chopped into 1" pieces
• 1 large red bell pepper chopped into 1" pieces
• 1 large zucchini squash chopped into bite sized pieces
• 1 large summer squash chopped into bite sized pieces
• 2 cups brussels sprouts stems removed and halved

For vegetable marinade

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp coconut aminos
• 1 tbsp favorite seasoning blend
• salt and black pepper to taste

Instructions

• Preheat your Traeger grill (or other pellet smoker) to 375 degrees F for 15 minutes.
• Add all marinade ingredients to a small bowl and combine well.
• Place the vegetables that have been chopped into bite sized pieces in a large bowl and drizzle with the marinade. Toss and mix the vegetables well to make sure they are well coated.
• Place vegetables in a smoker or grill basket and place the basket directly on the grill grates. Close the lid of the smoker and allow the vegetables to cook for 30-40 minutes (stirring occasionally) depending on your desired level of doneness and how caramelized you’d like them.
• Remove from the grill and enjoy!

Notes

Ingredient Notes

• Oil - Olive oil or avocado oil work great for this recipe.
• Apple cider vinegar - this ingredient can be substituted for lemon juice as well.
• Seasonings - Use your favorite seasoning blend or all purpose seasoning. I always love Trader Joe’s 21 seasoning salute or The New Primal Citrus and Herb. Garlic Salt or montreal chicken seasoning are great options as well!
• Vegetables - This recipe works well with a variety of vegetables. You can use whatever fresh and in-season veggies that you have on hand.
  

Cooking Notes

• If you don’t have a grill basket, you can also place the marinaded veggies in a cast iron skillet or aluminum foil packets and place directly on the electric smoker or grill. 
• You can adjust the smoking time based on how quickly (or slowly) you'd like them done. Cooking them at a higher temperature for less time yields a less smokey flavor, where as cooking at a lower temperature for longer will produce veggies with more smoke flavor!
• Oak and hickory pellets will give a more intense, traditional smoke flavor and pellets such as apple and cherry will give a less intense and sweeter smoke flavor.

Nutrition

Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 107mg | Potassium: 749mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2002IU | Vitamin C: 119mg | Calcium: 109mg | Iron: 3mg

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Why You’ll Love This Recipe

• Grilled Asparagus is the best - Grilling + smoking asparagus is one of my favorite ways to prepare one of my favorite vegetables, and I know you’ll feel the same! If you’re looking for more grilled asparagus recipes definitely try these Smoked Bacon Wrapped Asparagus Bundles.

• Such an easy side dish! - I love cooking on our traeger grill because it’s mess free and really cuts down on dishes! These Smoked Vegetables are another family favorite. Plus with smoked and grilled side dishes you can cook alongside your main dish on the traeger like this Traeger Grilled Salmon.

• Delicious and full of flavor - This asparagus has tons of delicious smokey flavor that is enhanced and made even more delicious with the lemon zest and parmesan cheese! It's fancy enough to serve alongside this Reverse Seared

Ingredients Needed

Ingredient Notes

• Fresh asparagus - I recommend using thick asparagus stalks to prevent them from falling through the grill grates or overcooking too quickly.
• Olive Oil - Avocado oil is another great option!

How To Make This Recipe

• Preheat the traeger (or other pellet grill) to 350 degrees F for 15 minutes.
• Trim the woody ends from the bunch of asparagus then rinse and pat dry. Place asparagus spears in a large shallow bowl and drizzle with the oil and lemon juice. Use your hands to massage the oil into the asparagus.
• Sprinkle the asparagus with the garlic powder, onion powder, salt, and pepper and then mix with your hands to make sure they’re well coated. 

•  Place the asparagus directly on the grill grates in a single layer. Allow the asparagus to cook for 25-35 minutes (depending on how crisp you like your veggies) until done to your liking!
• Use tongs to toss the asparagus once or twice during the smoking and cooking process.
• Remove the asparagus spears from the grill and top with a squeeze of lemon juice, lemon zest, parmesan cheese, and fresh cracked black pepper. Enjoy!

Note: I recommend thick asparagus for this recipe but if your asparagus is on the skinny side, you can use a grill basket or foil packet or boat and adjust the cooking time as needed. 

How To Serve This Smoked Asparagus

This asparagus dish goes great with your favorite chicken breast recipes like this Traeger Smoked Chicken Breast! Try it along these main dishes as well:

Reverse Seared Tomahawk Steak
Smoked Shrimp Skewers
Smoked Jerk Chicken

Recipe Variations

• Lemon Pepper Seasoning - Add a teaspoon or two of to the asparagus before cooking for an extra kick of flavor!
• Balsamic Vinegar - Swap the lemon juice in this recipe for balsamic vinegar for a delicious twist.
• Coconut Aminos - This is a great gluten free and soy free alternative to soy sauce. Drizzling a tablespoon onto the asparagus with the olive oil will give this asparagus an extra bit of savory flavor.
• Add additional veggies - To really bulk up this side dish, add additional veggies such as halved brussel sprouts or quartered small red potatoes. Grill them along with the asparagus in a grill basket. Place grill basket directly on the pellet smoker or hot grill until tender and cooked to your liking.

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Traeger Asparagus

This Traeger Grilled Asparagus is such a simple side dish that is packed with flavor. These asparagus spears are smoked to perfection on a pellet grill and then topped with lemon zest, shaved parmesan cheese, and fresh cracked black pepper. This dish will become a favorite for everyone!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 100kcal

Author Emilee Mason

Equipment

• Traeger or other pellet grill

Ingredients

• 1 bunch fresh asparagus
• 1 ½ tbsp olive oil or avocado oil
• ½ large lemon juiced
• ½ tsp garlic powder
• ½ tsp onion powder
• salt and pepper to taste

For Serving

• 2 tsp lemon zest
• ¼ cup parmesan cheese shaved
• fresh cracked black pepper to taste

Instructions

• Preheat the traeger (or other pellet grill) to 350 degrees F for 15 minutes.

• Trim the woody ends from the bunch of asparagus then rinse and pat dry. Place asparagus spears in a large shallow bowl and drizzle with the oil and lemon juice. Use your hands to massage the oil into the asparagus.

• Sprinkle the asparagus with the garlic powder, onion powder, salt, and pepper and then mix with your hands to make sure they’re well coated. 
•  Place the asparagus directly on the grill grates in a single layer. Allow the asparagus to cook for 25-35 minutes (depending on how crisp you like your veggies) until done to your liking!
• Use tongs to toss the asparagus once or twice during the smoking and cooking process.
• Remove the asparagus spears from the grill and top with a squeeze of lemon juice, lemon zest, parmesan cheese, and fresh cracked black pepper. Enjoy!

Notes

Ingredient Notes

• Fresh asparagus - I recommend using thick asparagus stalks to prevent them from falling through the grill grates or overcooking too quickly.  If your asparagus is on the skinny side, you can use a grill basket or foil packet or boat and adjust the cooking time as needed. 

Cooking Notes

• Charcoal Grill - Preheat the grill according to the manufacturers directions and grill or smoke the asparagus over medium high heat until the asparagus is bright green or crispy to your liking.
• Any flavor of wood chips work well with this recipe. Hickory gives the asparagus the most classic smokey flavor, while apple, cherry, and maple will give the veggies a more mild and slightly sweet flavor. 

Storage Notes

• This asparagus recipes can be stored in an airtight container in the fridge for 3-4 days. I recommend reheating it (without the parmesan) by brushing it with a little olive oil and placing it back on the traeger over medium heat until warmed. Top the warmed asparagus with parmesan cheese and enjoy!

Nutrition

Calories: 100kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 903IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 3mg

The post Traeger Asparagus appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• A delicious twist on a classic - The smoky flavor and delicious flavors from the filling makes this recipe a fun and healthy alternative to classic deviled eggs. For more healthy classics, definitely try this Beef Stew and this Shepherd’s Pie recipe.
  
• Paleo + Whole30 Compatible - This recipe uses real ingredients such as avocado oil mayonnaise and uncured bacon with no sugar to keep it paleo, Whole30 and keto.
  
• Perfect for a crowd - these deviled eggs make a great addition to brunch or as an appetizer. Serve them as an appetizer alongside this smoked bacon wrapped asparagus recipe or these Traeger Chicken Wings.

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Hard Boiled Eggs - see my notes below on the easiest way to make and peel them!
• Mayonnaise - Make sure it’s Whole30 complaint.
• Hot Sauce - Franks Red Hot sauce is my favorite Whole30 compliant brand.
• Cooked Bacon - Butcherbox has great Whole30 bacon options! This Smoked Bacon recipe is my favorite bacon to use for this recipe. If you don't have a smoker, however, this Oven Bacon is another great quick and mess-free way to make bacon!

How to make this recipe

• Preheat the smoker to 180F and place peeled hard boiled eggs on the grates of the smoker for 15-30 minutes. Note: the eggs may turn yellow the longer they smoke. This is normal.

• Cut the hard boiled eggs in half lengthwise and use a spoon to scoop out the yolks.
• Add the yolks, mayo, hot sauce, coconut aminos, dijon mustard, and onion to a food processor (or mix and mash with a fork) and process until smooth.

• Using a piping bag or a spoon, evenly divide the yolk filling between the egg whites.
• Top with chopped bacon and a sprinkle of smoked paprika.

How to make Hard Boiled Eggs

I have tried many methods to making and peeling hard boiled eggs and have found this way to be the most fool proof and least frustrating in peeling!

1. Place 12 eggs in a saucepan and cover in water (water should be 1-2 inches above eggs)
2. Place saucepan on burner over medium high heat, cover, and bring water to a boil.
3. Turn off burner.
4. Allow eggs to sit covered for 10-12 minutes.
5. Drain hot water and rinse eggs in saucepan with cold water until cool to touch.
6. Immediately peel eggs under cold running water.

How to Smoke Eggs

For this recipe I like to smoke pre-boiled eggs as it seems to give them the perfect amount of “smoke” flavor without being under cooked for deviled eggs. Simply peel the hard boiled eggs and place them on the grate of the smoker preheated to 180F (you can also use the “smoke” feature on a Traeger) for 15-30 minutes.

It is normal for the eggs to turn a yellow tint the longer they are on the smoker. I recommend not keeping them on the smoker longer than 30 minutes to prevent them from getting rubbery and the yolks drying out.

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Smoked Deviled Eggs

These Smoked Deviled Eggs with Bacon are a classic and delicious healthy appetizer! They are quick and easy to make and are perfect for brunch! Packed with protein and filled with so much delicious flavor from the dijon mustard to the onions and bacon. These deviled eggs are also Paleo, Whole30, and Keto compatible.

Course Appetizer, Whole30

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Smoking Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 134kcal

Author Emilee Mason

Equipment

• Traeger or other smoker option

Ingredients

• 12 hard boiled eggs see notes
• ⅓ cup compliant mayo
• 1 tbsp compliant hot sauce
• 1 tbsp coconut aminos
• 2 tbsp compliant dijon mustard
• 2 tbsp minced onion
• ¼ cup cooked bacon chopped
• smoked paprika for garnishing
• green onion optional, for garnishing

Instructions

• Preheat the smoker to 180F and place peeled hard boiled eggs on the grates of the smoker for 15-30 minutes. Note: the eggs may turn yellow the longer they smoke. This is normal.
•  Cut the hard boiled eggs in half lengthwise and use a spoon to scoop out the yolks.
•  Add the yolks, mayo, hot sauce, coconut aminos, dijon mustard, and onion to a food processor (or mix and mash with a fork) and process until smooth.   
•  Using a piping bag or a spoon, evenly divide the yolk filling between the egg whites.
•  Top with chopped bacon and a sprinkle of smoked paprika.

Notes

Ingredient Notes

• Mayonnaise - I prefer avocado oil mayo, and be sure to make sure it’s Whole30 complaint if on a Whole30!
• Hot Sauce - Franks Red Hot sauce is a great paleo compliant brand.
• Cooked Bacon - Butcherbox has great uncured, no sugar bacon options!
  • This Smoked Bacon recipe is my favorite bacon to use for this recipe. If you don't have a smoker, however, this Oven Bacon is another great quick and mess-free way to make bacon!

Cooking Notes

• How to make hard boiled gggs - Place 12 eggs in a saucepan and cover in water (water should be 1-2 inches above eggs).  Place saucepan on burner over medium high heat, cover, and bring water to a boil then turn off the burner.  Allow eggs to sit covered for 10-12 minutes.  Drain hot water and rinse eggs in saucepan with cold water until cool to touch.  Immediately peel eggs under cold running water.

Smoking Notes

• Because the eggs will absorb so much of the smoke flavor, mild flavored wood pellets like apple or cherry work great for this recipe!

Storage Notes

• Store hard boiled eggs in an airtight container for up to one week.
• Store deviled eggs in an airtight container for up to five days.
• You can make these deviled eggs ahead of time and store in the fridge in an airtight container until ready to serve.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 227mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Smoked Deviled Eggs appeared first on The Primitive Dish.

Why You'll Love This Recipe

• It's Delicious! This recipe will definitely become a favorite for the whole family! The sticky rice along with the veggies and chicken make the perfect combo. For a complete meal, serve it alongside this Blackstone Beef and Broccoli Stir Fry!
  
• Gluten-Free and Soy-Free - Using coconut aminos keeps this recipe gluten and soy free! If you’re looking for more soy-free alternatives definitely try this Whole30 Teriyaki Sauce.
  
• Quick and easy - One of my favorite things about the blackstone (or any flat top grill) is how quickly and evenly it cooks and clean up is a breeze! But even on the stovetop, this recipe comes together quickly for a fast meal.
  
• Customizable - I love a good customizable recipe that is very difficult to mess up. Try swapping (or adding) your favorite veggies in this recipe, or swapping out the thighs for pork-chops, ham, or chicken breast!

Ingredients Needed

For Chicken Marinade

For Fried Rice

Ingredient Notes

• Chicken Thighs - thighs are a great and flavorful option for this recipe but if you’re not a fan of dark meat, you can certainly swap for chicken breast or even ham, pork chops, or you can omit the meat all together.
• Cold Rice - Frozen pre-cooked rice that has been heated in the microwave and then cooled works great for this recipe. You can also use leftover rice! See more tips below on this.
• Coconut Aminos - Using coconut aminos in this recipe keeps it gluten and soy free and is a great substitute for soy sauce! I highly recommend the trying either Big Tree or The New Primal coconut aminos as the consistency and flavor of these brands is fantastic. Note - Additional coconut aminos will be used for seasoning the rice.
• Avocado Oil - this can be substituted for olive oil as well. I enjoy using avocado oil for it’s high smoke point and mild flavor. Note - Additional cooking oil will be needed for the griddle - avocado oil is a great option for this as well.
• Veggies - This recipe is so versatile in that you can substitute the frozen peas, carrots, bell pepper for your favorite fresh vegetables or add them all in together!
• Eggs - Feel free to add more or less eggs based on your taste preference!

How To Make This Recipe: Step by Step

• Add all marinade ingredients to a small bowl and combine.
• Add chicken and marinade to a large bowl or plastic bag and marinade for 30 minutes up to 24 hours prior to cooking.

• Pre-heat the blackstone (or other flat top griddle) for 10 minutes on medium high heat. Reduce the heat to low and add the marinaded chicken (along with the marinade juices) to a well oiled griddle. Allow to cook for 3-4 minutes until the chicken begins to brown. Use your hibachi spatulas to move the chicken often to ensure even cooking (plus... it's the funnest part!)

• Add the diced onions, carrots, and red bell pepper to the griddle (adding more oil if needed to prevent sticking). Allow veggies to cook until onions become translucent, approximately 2-3 minutes, while continuing to move and flip the chicken to prevent it from burning.
  Note: If the chicken begins to reach doneness, move it to a cooler side of the griddle until you're ready to mix it into the fried rice.
• Add the rice to the griddle (adding more oil if needed to prevent sticking) and mix with 2 tbsp coconut aminos.

• Combine the veggies and rice and then add the peas to the rice and mix them in well.

• Add the eggs to the griddle and let cook for about 2 minutes until the whites of the eggs are nearly cooked. Then scramble the eggs with the spatula and allow to cook through completely (you can also add beaten eggs straight to the griddle).

• The last step is to mix all of the ingredients together, top with green onions, sesame seeds, and season with additional coconut aminos, salt, and pepper if desired. Enjoy!

Stove-Top Fried Rice

This recipe can easily be made on the stove top on a large griddle or in a large skillet over medium heat. Follow the directions as written and increase the cooking time as needed to ensure the chicken reaches 165F.

You will also have to be more vigilant in stirring the dish on the stove-top to make sure it doesn’t burn.

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Blackstone Fried Rice

This Healthy Chicken Fried Rice on the Blackstone griddle is more delicious than your favorite takeout! This sticky rice dish is gluten free, soy free, and is packed with good for you veggies and protein.

Course Main Course, Side Dish

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Marinade 30 minutes minutes

Total Time 52 minutes minutes

Servings 6

Calories 387kcal

Author Emilee Mason

Equipment

• Blackstone Griddle or other flat top grill
• hibachi spatulas

Ingredients

For Marinade

• 1 ½ lbs boneless, skinless chicken thighs cut into bite sized pieces
• ¼ cup coconut aminos
• 2 tbsp avocado oil
• 2-4 cloves garlic minced

For Fried Rice

• 4 cups cooked and cooled jasmine rice see notes
• 2 tbsp coconut aminos plus more for serving
• ½ large white onion diced
• ½ cup carrots diced
• ⅓ cup red bell pepper diced
• ½ cup frozen green peas
• 3 large eggs
• green onion for garnishing
• avocado oil as needed for cooking

Instructions

• Add all marinade ingredients to a bowl and combine.
• Add chicken and marinade to a large bowl or plastic bag and marinade for 30 minutes up to 24 hours prior to cooking.
• Pre-heat blackstone griddle for 10 minutes. Reduce the heat to low and add the marinaded chicken (along with the marinade juices) to a well oiled griddle. Allow to cook for 3-4 minutes until the chicken begins to brown.
• Add the onion, carrots, and red bell pepper to the griddle (adding more oil if needed to prevent sticking). Allow veggies to cook until onions become translucent, approximately 2-3 minutes, while continuing to move and flip the chicken to prevent it from burning.
• Add the rice to the griddle (adding more oil if needed to prevent sticking) and mix with 2 tbsp coconut aminos.
• Combine the veggies and rice and then add the peas to the rice and mix them in well.
• Add the eggs to the griddle and let cook for about 2 minutes until the whites of the eggs are nearly cooked. Then scramble the eggs with the spatula and allow to cook through completely.
• Mix all ingredients together, top with green onions, and season with additional coconut aminos, salt, and pepper if desired. Enjoy!

Notes

Ingredient Notes

• Cold Rice - This recipe requires that the rice be pre-cooked. I highly recommend using precooked frozen rice that you would find in the freezer section such as this Grain Trust Organic Steamed Rice. I use frozen Jasmine rice or Basmati rice and simply heat it up in the microwave (according to the directions) and let it cool before using.
  • If using regular uncooked rice, I recommend cooking it the day before and leaving it in the fridge overnight before using it in this recipe. This will help the rice to dry out and prevent your fried rice from becoming soggy or sticking together.
• Coconut Aminos - Using coconut aminos in this recipe keeps it gluten and soy free! I highly recommend the brands Big Tree and The New Primal as the consistency and flavor of these brands is fantastic.
• Avocado Oil - this can be substituted for olive oil as well. I enjoy using avocado oil for it’s high smoke point and mild flavor.
• Chicken Thighs - thighs are a great and flavorful option for this recipe but if you’re not a fan of dark meat, you can certainly swap for chicken breast or even ham, pork chops, or you can omit the meat all together.
• Veggies - This recipe is so versatile in that you can substitute for or add in all of your favorite veggies.

Stove-Top Directions

This recipe can easily be made on the stove top on a large griddle or in a large non-stick saute pan over medium-high heat. Follow the directions as written and increase the cooking time as needed to ensure the chicken reaches 165F.

You will also have to be more vigilant in stirring the dish on the stovetop to make sure it doesn’t burn.

Storage Tips

• This recipe is best stored in an airtight container in the fridge for up to 4 days. To reheat simply warm in a pan with a small amount of oil until heated thoroughly or heat in the microwave.

Nutrition

Calories: 387kcal | Carbohydrates: 38g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 485mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2296IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

The post Blackstone Fried Rice appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• Simple ingredients - These mashed potatoes come together with just four simple ingredients!
• Makes a quick and healthy side dish - This recipe includes both instant pot and stove top directions and will be on your table in no time! If you're looking for more healthy side dishes, definitely try this Paleo Broccoli Salad with Bacon or these Baked Ranch Potato Wedges!
• Creamy and delicious - Cooking the potatoes in broth gives these mashed potatoes such a delicious flavor and the dairy free coconut milk and ghee give them the creaminess and buttery flavor that you love from classic mashed potatoes without milk and cream.
• Family + Kid Friendly - This recipe is perfect for the entire family and is a great side dish for holidays and get together's! My kids also love these Cashew Crusted Chicken Tenders and these Asian Pork Meatballs are their all time favorite!

Ingredients Needed

Ingredient Notes

• Potatoes - Feel free to swap russet potatoes for gold or red potatoes!
• Broth - This recipe will works great with chicken broth but feel free to use vegetable broth as a vegan option.
• Canned Coconut Milk - The coconut milk gives these potatoes a delicious and creamy texture without any added coconut flavor. It can be swapped for almond milk as well!
• Ghee - Ghee (or clarified butter) is a great Whole30 and Paleo substitute to regular butter. It has a delicious buttery flavor. Please note, however, that dairy proteins may still be present in ghee and it is also not a vegan ingredient. If you are sensitive to any amounts of dairy proteins or are looking for a vegan option, avocado oil or olive oil will be a good substitute.

What is ghee?

Ghee is clarified butter in which butter is melted down and the milk solids are removed, essentially leaving only the butterfat and water.

The basis of removing dairy products on the Whole30 program is that dairy proteins can be problematic, but because the milk proteins (including lactose) are removed in the milk solids when making ghee, ghee IS Whole30 compatible.

Sources:

• Why Whole30 Loves Ghee
• Whole30

Instant Pot Directions

• Wash, peel (if desired), and quarter the potatoes and place in the instant pot.
• Pour the broth over the top of the potatoes then place the lid on the instant pot and seal the valve.
• Set to pressure cook on high pressure for 8 minutes. Once done, using a towel or hot pad, release the pressure valve to “venting” to do a quick release. Open the lid when pressure is fully released.

• Remove the potatoes and place in a bowl or just drain the remaining liquid from the instant pot.
• Add the coconut milk, ghee, and salt + pepper to the potatoes.

• Using a handheld mixer or immersion blender, mix the potatoes until smooth and creamy.
• Top with additional ghee, pepper, and chopped parsley. Enjoy!

Stove Top Directions

• Place washed and quartered potatoes in the bottom of a large pot.
• Pour the broth over the top of the potatoes and then fill the rest of the pot with water just until the potatoes are covered.
• Cover the pot and bring to a boil for approximated 15 minutes until the potatoes are fork tender.
• Drain the additional liquid from the pot and then add all remaining ingredients and mix with a handheld mixer or immersion blender until smooth and creamy.
• Top with additional ghee, pepper, and chopped parsley if desired.

Substitutions & Variations

• Garlic Mashed Potatoes - To make garlic mashed potatoes simply add 3-4 cloves of roasted garlic to the potatoes when mixing with the coconut milk, ghee, and spices.
• Mashed Sweet Potatoes - The russet potatoes can be swapped out for sweet potatoes as well, here is a post for delicious and savory Instant Pot Mashed Sweet Potatoes.
• Mashed Cauliflower - For a low carb option, cauliflower is a great choice! Rather than boiling (or pressure cooking), I’d recommend steaming the cauliflower to prevent it from getting too soft and mushy. Mash and mix with coconut milk, ghee, and spices to desired consistency.
• Avocado Oil or Olive Oil - these are good substitutes for the ghee if you’d like to keep this dish vegan.
• Mashed Potatoes and Gravy - top these mashed potatoes with a delicious Whole30 gravy for a classic comfort side dish!

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Whole30 Mashed Potatoes

This Whole30 Mashed Potatoes recipe uses dairy free coconut milk and ghee to make it incredibly creamy with a delicious buttery flavor and it comes together so quickly! With both instant pot and stove top directions, these mashed potatoes are a healthy twist on your favorite classic side dish without sacrificing any flavor!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 250kcal

Author Emilee Mason

Equipment

• Instant Pot or Large Stove Pot
• Handheld Mixer, Immersion Blender, or Potato Masher

Ingredients

• 2.5 lbs russet potatoes approximately 4 large potatoes
• 2 cups broth chicken or vegetable
• ⅓ cup canned coconut milk
• 3 tbsp ghee plus more for topping
• salt to taste
• pepper to taste

Instructions

For Instant Pot:

• Wash, peel (or don’t!) and quarter the potatoes and place in the instant pot.
• Pour the broth over the top of the potatoes then place the lid on the instant pot and seal the valve.
• Set to pressure cook on high pressure for 8 minutes. Once done, using a towel or hot pad, release the pressure valve to “venting” to do a quick release. Open the lid when pressure is fully released.
• Remove the potatoes and place in a bowl or just drain the remaining liquid from the instant pot.
• Add the coconut milk, ghee, and salt + pepper to the potatoes and using a handheld mixer or immersion blender, mix the potatoes until smooth and creamy.
• Top with additional ghee, pepper, and chopped parsley if desired.

For Stove Top:

• Place washed and quartered potatoes in the bottom of a large pot.
• Pour the broth over the top of the potatoes and then fill the rest of the pot with water just until the potatoes are covered.
• Cover the pot and bring to a boil for approximated 15 minutes until the potatoes are fork tender.
• Drain the additional liquid from the pot and then add all remaining ingredients and mix with a handheld mixer or immersion blender until smooth and creamy.
• Top with additional ghee, pepper, and chopped parsley if desired.

Notes

Ingredients Notes

• The russet potatoes can be swapped for gold or red potatoes.
• The coconut milk can be swapped for almond milk.
• Dairy proteins may still be present in ghee and it is also not a vegan ingredient. If you are sensitive to any amounts of dairy proteins or are looking for a vegan option, avocado oil or olive oil will be a good substitute.

Instruction Notes

• A potato masher can be used in place of the mixer, but please not the consistency will not be as creamy. 

Variations

• To make garlic mashed potatoes simply add 3-4 cloves of roasted garlic to the potatoes when mixing with the coconut milk, ghee, and spices.
• Mashed Sweet Potatoes - The russet potatoes can be swapped out for sweet potatoes as well, here is a post for delicious and savory Instant Pot Mashed Sweet Potatoes.

Storage & Reheating

• These mashed potatoes are best stored in an airtight container in the fridge for 3-4 days. While reheating, add additional coconut milk and ghee to keep them as creamy as they were on day one!
• To freeze, place mashed potatoes in an airtight container or bag and place in the freezer for up to one month. Thaw the mashed potatoes in the fridge for one day before reheating.

Nutrition

Serving: 6g | Calories: 250kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 325mg | Potassium: 823mg | Fiber: 3g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 2mg

The post Whole30 Mashed Potatoes appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• One pan dish - Who doesn’t love a one pan dish? After making the balsamic reduction (which can be made ahead of time!) this recipe uses just one pan to cook up and serve this dish!
• Maple Balsamic Glaze - The balsamic glaze in this recipe is so delicious and pairs perfectly with all of the different flavors in this dish.
• Bacon! - Need I say more? Adding bacon will make a veggie lover out of anyone! If you love adding bacon to your veggies, check out this Bacon Wrapped Asparagus recipe and this Butternut Squash Soup with Bacon which is also great for fall and winter months!
• A great holiday side dish - This recipe comes together quickly and makes a great holiday side dish with all of the delicious flavors.

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Bacon - check the ingredients to ensure the bacon is whole30 compliant. My Oven Bacon post talks about what to look for in Whole30 bacon and my favorite brands!
• Apple - I love using Honeycrisp apples for this recipe but your favorite kind of apple will work great!
• Pecans - these can be swapped out for pistachios or walnuts as well.
• Balsamic Vinegar - Make sure you’re using a high quality vinegar for the best flavor.
• Maple Syrup - while this adds great flavor to the balsamic reduction, it is optional and should be omitted for Whole30.

How to Make This Recipe

• Cook the bacon and onion in a pan over medium high heat just until onions are translucent.
• Add the brussels sprouts to the pan and continue to cook until brussels sprouts are tender and crisped to your liking.

• While the brussels sprouts are cooking, add balsamic vinegar and maple syrup (if using) to a medium sized pan and bring to a simmer. Allow to simmer until vinegar has reduced to approximately ⅓ cup and is a syrup like consistency then remove from heat - it will continue to thicken while cooling.
• Add the diced apple to the brussels sprouts and cook for an additional 2-5 minutes until apples are softened to your liking. This step is optional as keeping the apples crisp is delicious as well.

• Stir in pecans and season with salt and pepper.
• Drizzle with balsamic glaze just before serving and enjoy!

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Balsamic Glazed Brussels Sprouts with Bacon | Whole30, Paleo

These crispy Brussels Sprouts with Bacon and Balsamic Glaze are Whole30 and Paleo compliant and make a great holiday side dish! This one pan dish comes together quickly and is full of delicious fall flavors including apples and pecans!

Course Side Dish

Cuisine American, Holiday

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 262kcal

Author Emilee Mason

Equipment

• Cast Iron Pan

Ingredients

• 1 ½ lb Brussels Sprouts trimmed and halved
• 6 slices Bacon cut into 1 inch pieces, Whole30 compliant
• ½ Large Sweet Onion diced
• 1 Large Apple diced
• ⅓ cup Pecan Pieces
• 1 cup Balsamic Vinegar
• 2 tbsp Pure Maple Syrup omit for Whole30
• Salt & Pepper to taste

Instructions

• Cook bacon and onion in a pan over medium high heat just until onions are soft and translucent.
• Add brussels sprouts and continue to cook until they are tender and crisped to your liking.
• While brussels sprouts are cooking, add balsamic vinegar and maple syrup (if using) to a medium sized pan and bring to a simmer. Allow to simmer until vinegar has reduced to approximately ⅓ cup and is a syrup like consistency then remove from heat.
• Add diced apple to the brussels sprouts and cook for an additional 2-5 minutes until apples are slightly softened.
• Stir in pecans and season with salt and pepper.
• Drizzle with balsamic glaze just before serving.
• Enjoy!

Notes

Ingredient Notes

• I love using Honeycrisp apples for this recipe but your favorite kind of apple will work great!
• The pecans can be swapped out for pistachios or walnuts as well.
• A high quality vinegar will give the balsamic reduction the best flavor.

Equipment Notes

• You can use whatever pan is available to you for this dish, however, I love using a cast iron pan for cooking any veggies, especially brussels sprouts, because of how crispy it gets them.

Storage Notes

• This recipe is best stored in an airtight container in the fridge for up to 2 days.
• Reheat the brussels sprouts in a pan (preferably a cast iron) with a small amount of avocado or olive oil until they are crisped back up to your liking.
• Store the glaze separate from the sprouts for the best results when reheating.
• The balsamic glaze can be stored in the refrigerator in a glass airtight container for up to one week.

Substitutions

• The balsamic glaze can definitely be omitted from this recipe or it can be swapped for the Date & Dijon Dressing used in this Roasted Butternut and Beetroot Salad dish, which is also a fantastic holiday dish!
• The date and dijon dressing is a much more mild and kid friendly option that is equally as delicious!

Nutrition

Calories: 262kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 187mg | Potassium: 637mg | Fiber: 6g | Sugar: 18g | Vitamin A: 883IU | Vitamin C: 99mg | Calcium: 79mg | Iron: 2mg

The post Balsamic Glazed Brussels Sprouts with Bacon | Whole30, Paleo appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• It’s so easy! After roasting the veggies, you toss the rest of the ingredients together and before serving it, top it with the dressing! This salad is so easy to prepare and delicious to devour!
• It can easily be made Whole30 and Paleo compliant: To make this recipe Whole30 and paleo compliant simply omit the feta cheese! The dressing itself is Whole30 compatible and makes a great addition to any salad or as a dipping sauce!
• It’s delicious - The different flavors in this salad come together so wonderfully. From the nutty and slightly sweet flavor of the butternut squash and the sweet, delicious texture of the pomegranate seeds to the creamy richness of the feta and the crunch of the pumpkin seeds, this salad truly has it all!
• It’s the perfect recipe for the holiday’s or to impress a crowd: Not only is this salad incredibly yummy, but it’s gorgeous as well! It makes the perfect winter salad to impress a crowd at holiday gathers or as a healthy side salad for dinner with the family!

Ingredients Needed

• Butternut Squash: The star of the show! The nutty flavor pairs so perfectly with the rest of the ingredients.
• Beets (Cooked): This recipe uses pre-cooked or steamed beets that are found in a box in the refrigerator produce section of the grocery store. Though you can definitely roast your beets from scratch, I find buying precooked is so much easier and quicker and often times I won’t even roast them for this recipe!
• Arugula: This makes a great base for this salad but feel free to swap out the arugula for the greens of your liking!
• Feta Cheese: Omit any cheese in this recipe to remain Whole30 and paleo compatible!
• Pomegranate Seeds: One of my favorite ingredients in this recipe, pomegranate seeds add so much texture and flavor.
• Pumpkin Seeds: Again, the crunch and texture that pumpkin seeds provide is delicious! You can definitely swap out for your favorite nut or seed.
• Avocado or Olive Oil: I prefer avocado oil for the high smoke point when roasting the veggies and how light it is as a base for the Whole30 dressing, but olive oil will work great as well!
• Apple Cider Vinegar: ACV is one of my favorite ingredients to add to dressings!
• Date Syrup: Date syrup can be found in the syrup and honey aisle of the grocery store! It’s also great to add to coffee, tea, and baked goods. It’s one of my favorite natural sweeteners.
• Dijon Mustard: for Whole30, make sure it’s compliant!

How to Make This Recipe

1. Prepare the butternut squash and beets: Place cubed squash and beets on a parchment paper lined baking sheet and drizzled with oil and season with salt and pepper. Using your hands mix the vegetables with the oil to make sure the veggies are well coated.
2. Roast the squash and beets: Roast veggies for 25 minutes at 425F, mixing halfway through, until roasted around the edges. Remove veggies from oven and allow to cool slightly.
3. Make the dressing: Add all dressing ingredients to a glass jar, place the lid on the jar and shake vigorously until well blended.
4. Assemble the salad: Place arugula in large bowl and top with all remaining salad ingredients, including veggies, and gently mix.
5. Add the dressing: Top salad with dressing just before serving and gently mix in.
6. Serve and enjoy!

Recipe Substitutions

• Arugula: You can substitute the arugula for spinach or kale.
• Feta Cheese: Substituting the feta cheese for goat cheese is delicious as well!
• Pomegranate Seeds: While you can definitely substitute the pomegranate seeds for dried cranberries if that’s what you have on hand, I highly recommend trying this recipe with the pomegranate seeds!
• Pumpkin Seeds: You can sub the pumpkin seeds for any of your favorite nuts or seeds; sunflower seeds, pistachios, pecans , and chopped walnuts are all great options!

Time Saving Tips

At Cate & Co. Kitchen we are all about making healthy simple and easy! Here are a couple time saving tips to get this recipe on the table quickly!

• Packaged Cooked Beets: This recipe uses packaged cooked beets (found in the refrigerator section of the grocery store) to finish roasting. Many times, I won’t even roast these beets and I will just toss them on the salad cold, as is! YUM!
• Pre-cut Organic Butternut Squash: Again, found in the refrigerator of the produce section, I will often use precut organic squash rather than peeling and cubbing a whole squash. With two little boys at home, I feel like every minute counts in getting a healthy meal on the table on a busy evening!
• Roast the veggies ahead of time: The butternut squash and beets can be roasted ahead of time and kept in an airtight container in the fridge for 2-3 days. To serve this salad warm, simply place the veggies back on a baking sheet and heat in the oven at 350F until warmed thoroughly.
• Make the dressing ahead of time: I will often triple the amount of the Whole30 date and dijon dressing that is used in this recipe to have on hand at all times! It’s great for any salad and so convenient to have ready to go when making this dish.

Frequently Asked Questions (FAQ's)

More Healthy Side Salads

Broccoli and Bacon Salad | Whole30, Paleo Another delicious side dish that will make a broccoli lover out of anyone! Broccoli, bacon, cranberries, and seeds all topped with a creamy lemon dijon dressing!

Coleslaw | Whole30, Paleo A delicious healthy twist on a classic! A creamy Whole30 coleslaw dressing and crisp apples to help naturally sweeten the dish.

Loaded Buffalo Ranch Potato Salad | Whole30 If my husband could pick his favorite side dish ever this would be it! Potatoes, bacon, ranch, onions.... what more could you ask for?!

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Butternut and Beetroot Salad

This roasted butternut and beetroot salad makes such a beautiful and delicious gluten free winter salad. Roasted butternut squash and beets paired with feta cheese, sweet pomegranates, crunchy pumpkin seeds, all on an arugula base and topped with a creamy Whole30 Date and Dijon dressing. This recipe has an easy Whole30 and paleo option and is a great addition to any healthy meal!

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 190kcal

Author Emilee Mason

Ingredients

Salad

• 3 cups butternut squash peeled and cubed
• 2 packages cooked beets drained and cubed, see notes
• 1 tbsp avocado or olive oil
• 1 tsp salt
• ½ tsp pepper
• 5 oz arugula
• ⅓ cup feta cheese crumbles
• ⅔ cup pomegranate seeds
• ¼ cup pumpkin seeds

Date & Dijon Dressing

• 3 tbsp avocado oil
• 1 tbsp apple cider vinegar
• 2 tbsp date syrup see notes
• 2 tbsp dijon mustard compliant for Whole30

Instructions

• Place cubed squash and beets on a parchment paper lined baking sheet and drizzled with oil and season with salt and pepper. Using your hands mix the vegetables with the oil to make sure the veggies are well coated.
• Roast veggies for 25 minutes at 425F, mixing halfway through, until roasted around the edges. Remove veggies from oven and allow to cool slightly.
• Add all dressing ingredients to a glass jar, place the lid on the jar and shake vigorously until well blended.
• Place arugula in a large bowl and top with all remaining salad ingredients, including veggies, and gently mix.
• Top salad with dressing just before serving and gently mix in.
• Serve and enjoy!

Notes

• Beets (Cooked) - This recipe uses pre-cooked or steamed beets that are found in a box in the refrigerator produce section of the grocery store. Though you can definitely roast your beets from scratch, I find buying precooked is so much easier and quicker and often times I won’t even roast them for this recipe!
• Date Syrup - Date syrup can be found in the syrup and honey aisle of the grocery store! It’s also great to add to coffee, tea, and baked goods. It’s one of my favorite natural sweeteners.
• You can make this salad ahead of time, but be sure to keep the dressing separate from the remaining salad ingredients until just before ready to serve.
• The Date and Dijon dressing used in this recipe can be made multiple days ahead of time - it’s a great one to keep on hand!
• If possible, store this salad in the fridge separate from the dressing.  After adding the dressing, the salad is best served immediately.

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 160mg | Potassium: 446mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8041IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 1mg

The post Roasted Butternut and Beetroot Salad appeared first on The Primitive Dish.