40+ Delicious Holiday Paleo Vegetable Recipes to Wow Your Guests

The holiday season is the perfect time to indulge in festive meals, but if you’re following a paleo lifestyle, you may be looking for ways to enjoy all the flavors of the season without straying from your health-conscious goals.

Fortunately, the world of paleo cuisine offers a wealth of delicious, nutritious, and seasonal vegetable dishes that can make your holiday table shine.

From hearty root vegetables to fresh greens, these 40+ holiday paleo vegetable recipes are perfect for both side dishes and main courses, ensuring that everyone at your table—whether paleo or not—will be satisfied.

In this article, we’ve curated an exciting collection of paleo-friendly vegetable recipes that are perfect for holiday gatherings, full of flavor, and free from grains, dairy, and refined sugars.

40+ Delicious Holiday Paleo Vegetable Recipes to Wow Your Guests

Whether you’re hosting a festive dinner or looking to add healthy side dishes to your holiday spread, these 40+ holiday paleo vegetable recipes are the perfect choice.

Packed with vibrant flavors, wholesome ingredients, and the spirit of the season, these dishes will make your holiday meals both nutritious and delicious.

By choosing paleo-friendly vegetables, you can elevate your meals with fresh, wholesome ingredients, all while sticking to your dietary preferences.

So, this holiday season, let your table be filled with vibrant, flavorful veggies that everyone will love—your health-conscious guests and those new to the paleo lifestyle will all be equally impressed.

Roasted Winter Vegetables with Herb Infusion

This dish brings out the natural sweetness of winter vegetables like carrots, parsnips, and Brussels sprouts, enhanced with aromatic herbs. It’s a vibrant, nutrient-packed side that perfectly complements any holiday table, offering both warmth and flavor. Paleo-friendly and simple to prepare, this recipe is a go-to for festive occasions.

Ingredients

• 2 cups carrots, peeled and cut into chunks
• 2 cups parsnips, peeled and cut into chunks
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the vegetables with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Spread the vegetables evenly on a parchment-lined baking sheet.
4. Roast for 30-35 minutes, flipping halfway, until tender and golden brown.
5. Serve immediately, garnished with a sprinkle of fresh herbs if desired.

The roasted winter vegetables are a celebration of natural flavors and earthy aromas. They are versatile enough to pair with any main dish or shine as a centerpiece for a plant-based holiday spread. Every bite is a reminder of how wholesome, fresh ingredients can create culinary magic.

Stuffed Bell Peppers with Cauliflower Rice and Spinach

This recipe transforms humble bell peppers into vibrant vessels of flavor and nutrition. Filled with a hearty mix of cauliflower rice, spinach, and warming spices, these stuffed peppers make for a festive holiday main or side dish. The paleo twist ensures it’s free of grains but still incredibly satisfying and packed with nutrients.

Ingredients

• 4 large bell peppers, tops removed and seeds scooped out
• 2 cups cauliflower rice
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant.
3. Stir in cauliflower rice, spinach, smoked paprika, cumin, salt, and pepper. Cook until spinach wilts and cauliflower rice is tender, about 5 minutes.
4. Fill each bell pepper with the cauliflower mixture, packing it gently.
5. Place stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and slightly charred on top.
6. Serve warm, garnished with fresh parsley or a squeeze of lemon for brightness.

These stuffed bell peppers are a vibrant addition to your holiday menu. The combination of spices and vegetables makes every bite flavorful and satisfying. Not only are they a feast for the eyes, but they also showcase how indulgent paleo meals can feel without compromising health or flavor.

Creamy Butternut Squash Soup with Coconut Milk

This rich and velvety soup is the epitome of holiday comfort. The natural sweetness of butternut squash pairs beautifully with the creamy coconut milk and warming spices, creating a dish that feels luxurious yet is entirely paleo-friendly. Perfect as an appetizer or a light meal, this soup will warm your heart and soul during the festive season.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup coconut milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent and fragrant.
2. Add the butternut squash, cinnamon, nutmeg, salt, and pepper. Stir well to coat the squash in the spices.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cook for 20-25 minutes, until the squash is soft.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Stir in the coconut milk and heat gently for 2-3 minutes. Adjust seasoning as needed.
6. Serve hot, garnished with a swirl of coconut milk or a sprinkle of cinnamon.

This creamy butternut squash soup is pure comfort in a bowl. The blend of warm spices and coconut milk creates a harmonious balance of flavors that feels festive and indulgent. It’s the perfect dish to savor on a chilly holiday evening, embodying the warmth and joy of the season.

Zesty Citrus-Glazed Roasted Asparagus

Elevate your holiday feast with this bright and refreshing dish. The tender-crisp asparagus, coated in a tangy citrus glaze, adds a pop of flavor and color to your table. It’s quick to prepare, paleo-friendly, and an elegant way to celebrate seasonal produce.

Ingredients

• 1 lb (450 g) fresh asparagus, trimmed
• 2 tbsp olive oil
• Zest of 1 orange
• Juice of 1 orange
• 1 tsp Dijon mustard (paleo-friendly)
• 1 tsp raw honey (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil, tossing to coat. Season with salt and pepper.
3. Roast for 10-12 minutes, until tender but still vibrant green.
4. While the asparagus roasts, prepare the glaze: in a small bowl, whisk together orange zest, juice, Dijon mustard, honey, and remaining olive oil.
5. Remove the asparagus from the oven and drizzle with the citrus glaze. Toss lightly to coat and return to the oven for 2 minutes to warm through.
6. Serve immediately, garnished with extra orange zest for a festive touch.

This zesty asparagus dish is a delightful balance of tangy and savory flavors. It’s an easy yet sophisticated addition to any holiday meal, adding freshness and elegance to the feast.

Carrot and Beet Ribbon Salad with Tahini-Lemon Dressing

This vibrant, raw vegetable salad is a refreshing palate cleanser amidst hearty holiday dishes. Thinly shaved carrots and beets combine with a creamy tahini-lemon dressing to create a stunning and nutritious centerpiece. It’s paleo-friendly, full of crunch, and packed with antioxidants.

Ingredients

• 2 large carrots, peeled and shaved into ribbons
• 2 medium beets, peeled and shaved into ribbons
• 1/4 cup fresh parsley, chopped
• 1/4 cup raw walnuts, roughly chopped
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp raw honey
• 2 tbsp water
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the carrot and beet ribbons with chopped parsley.
2. In a small bowl, whisk together tahini, lemon juice, honey, water, salt, and pepper until smooth. Add more water for a thinner consistency, if needed.
3. Drizzle the dressing over the vegetables and toss gently to combine.
4. Sprinkle walnuts on top and serve immediately.

This carrot and beet ribbon salad is as visually appealing as it is delicious. The earthy sweetness of the vegetables pairs beautifully with the nutty tahini dressing, creating a refreshing dish that stands out on your holiday menu.

Garlic and Rosemary Sweet Potato Mash

A creamy and savory twist on traditional sweet potato dishes, this mash combines the comforting texture of sweet potatoes with the bold flavors of garlic and rosemary. It’s paleo-friendly, dairy-free, and a crowd-pleasing side for holiday gatherings.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1/4 cup coconut milk
• Salt and pepper to taste

Instructions

1. Boil sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
2. In a small skillet, heat olive oil over medium heat. Add garlic and rosemary, cooking until fragrant (about 1 minute). Remove from heat.
3. In a mixing bowl, mash the sweet potatoes with a potato masher or fork. Stir in the garlic-rosemary mixture and coconut milk.
4. Season with salt and pepper, adjusting to taste. Mash until smooth and creamy.
5. Serve warm, garnished with a sprig of rosemary for an elegant touch.

This garlic and rosemary sweet potato mash is a comforting and flavorful addition to your holiday spread. Its creamy texture and herbaceous aroma bring warmth and sophistication to the table, making it a holiday favorite that pairs well with any main dish.

Spicy Roasted Brussels Sprouts with Almonds

A flavorful and crunchy side dish, these roasted Brussels sprouts are elevated with a touch of spice and the richness of toasted almonds. It’s a simple yet impressive dish that brings balance to your holiday spread, combining smoky, sweet, and savory notes in each bite.

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to heat preference)
• Salt and pepper to taste
• 1/4 cup sliced almonds
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, smoked paprika, cayenne pepper, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are crispy and golden.
4. While the Brussels sprouts roast, toast the almonds in a small skillet over medium heat for 2-3 minutes until golden brown.
5. Once the Brussels sprouts are done, sprinkle them with toasted almonds and fresh parsley before serving.

This spicy roasted Brussels sprouts dish is full of depth and texture. The heat from the cayenne pepper pairs beautifully with the sweet bitterness of the Brussels sprouts, while the almonds add a delightful crunch. It’s a flavorful addition to any holiday meal, offering a balance of spice and savory satisfaction.

Garlic Herb Roasted Carrots with Balsamic Glaze

Tender, sweet carrots roasted with garlic and herbs make a perfect paleo-friendly side dish. The balsamic glaze adds a tangy and slightly sweet finish that beautifully complements the earthy flavors of the carrots. This recipe is easy to prepare and brings out the best of winter root vegetables.

Ingredients

• 1 lb (450 g) carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp raw honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots with olive oil, garlic, thyme, rosemary, salt, and pepper. Spread the carrots on a baking sheet in a single layer.
3. Roast for 25-30 minutes, flipping halfway, until the carrots are tender and slightly caramelized.
4. While the carrots roast, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, or until the glaze thickens.
5. Once the carrots are done, drizzle the balsamic glaze over them and serve immediately.

The garlic herb roasted carrots with balsamic glaze are an irresistible side dish that brings together aromatic herbs and a tangy-sweet finish. The caramelized edges of the carrots pair perfectly with the deep flavors of the balsamic reduction, creating a memorable dish for any holiday celebration.

Paleo-Friendly Green Bean Almondine

This classic dish gets a paleo makeover with the addition of toasted almonds, ghee, and fresh lemon juice. It’s a light and vibrant side dish that perfectly complements heavier holiday meals. With its combination of crunch, freshness, and richness, this green bean almondine is a holiday favorite.

Ingredients

• 1 lb (450 g) fresh green beans, trimmed
• 2 tbsp ghee (or olive oil for a dairy-free version)
• 1/4 cup sliced almonds
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes until just tender and bright green. Drain and set aside.
2. In a large skillet, melt ghee over medium heat. Add the almonds and toast for 2-3 minutes, stirring frequently, until golden brown.
3. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
4. Add the blanched green beans to the skillet and toss to coat in the ghee, garlic, and almonds. Sauté for 2-3 minutes until heated through.
5. Drizzle with fresh lemon juice and season with salt and pepper. Garnish with chopped parsley before serving.

This paleo-friendly green bean almondine is a simple yet elegant dish that adds a fresh, crunchy contrast to your holiday spread. The ghee provides a rich, buttery flavor while the almonds bring a satisfying crunch. It’s the perfect balance of flavors, making it an essential side for your festive table.

Roasted Spaghetti Squash with Lemon and Garlic

This roasted spaghetti squash dish is a light and refreshing side that works perfectly for any holiday spread. The natural sweetness of the squash is complemented by the bright zing of lemon and the savory aroma of garlic, making it a wonderfully balanced and paleo-friendly option.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Drizzle olive oil over the flesh of the spaghetti squash halves, and season with salt and pepper. Place the squash halves face down on a baking sheet lined with parchment paper.
3. Roast for 40-45 minutes, until the squash is tender and the strands easily pull apart with a fork.
4. While the squash roasts, heat olive oil in a small skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
5. Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands. Drizzle the garlic and oil mixture over the strands, then add the lemon zest and juice. Toss well.
6. Garnish with fresh parsley and serve immediately.

This roasted spaghetti squash with lemon and garlic is a light yet flavorful addition to your holiday meal. The combination of fresh lemon, garlic, and tender squash creates a dish that’s both bright and satisfying, making it the perfect accompaniment to rich holiday flavors.

Paleo Stuffed Acorn Squash with Sausage and Kale

This hearty stuffed acorn squash dish brings together savory sausage, nutritious kale, and the subtle sweetness of roasted squash. It’s an elegant and filling main or side that is completely paleo and perfect for special holiday meals.

Ingredients

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1 lb (450 g) paleo sausage (or ground turkey as an alternative)
• 2 cups kale, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground sage
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them on a baking sheet, cut side down, and roast for 30-40 minutes until tender.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart as it cooks, and cook until browned.
4. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant.
5. Stir in the chopped kale, sage, and red pepper flakes, cooking for 3-4 minutes until the kale wilts and everything is well combined.
6. Once the squash is roasted, fill the centers with the sausage and kale mixture.
7. Return the stuffed squash to the oven for an additional 10-15 minutes, until everything is heated through and the flavors meld.
8. Serve immediately, garnished with extra sage if desired.

This stuffed acorn squash with sausage and kale is a robust and flavorful dish that brings together savory and sweet elements beautifully. It’s perfect for a special holiday meal and will surely impress guests with its hearty filling and delicious, satisfying taste.

Paleo Cauliflower and Broccoli Gratin

This creamy cauliflower and broccoli gratin offers the comfort of a traditional gratin without any dairy, making it a perfect paleo-friendly dish for your holiday gathering. The cauliflower and broccoli are baked in a rich, velvety sauce that’s both savory and satisfying.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 head of broccoli, cut into florets
• 1 cup coconut milk
• 1/4 cup almond flour
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp onion powder
• 1/2 tsp ground turmeric (optional for color)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and blanch the cauliflower and broccoli florets for 3-4 minutes. Drain and set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
4. Stir in the coconut milk, almond flour, nutritional yeast, onion powder, turmeric, salt, and pepper. Simmer for 3-4 minutes, whisking constantly, until the sauce thickens slightly.
5. In a large baking dish, combine the blanched cauliflower and broccoli. Pour the sauce over the vegetables, tossing gently to coat.
6. Bake for 20-25 minutes until the top is golden and bubbly.
7. Serve warm, garnished with extra nutritional yeast or fresh herbs if desired.

This paleo cauliflower and broccoli gratin is a rich and creamy alternative to traditional gratins, perfect for those seeking a healthier holiday side dish. The combination of coconut milk and nutritional yeast gives it a delightful creaminess, while the turmeric adds a subtle warmth. It’s a comforting, flavorful addition to any holiday table.

Paleo Roasted Parsnips with Thyme and Honey

These roasted parsnips, with their subtle sweetness and earthy flavor, are elevated with a touch of fresh thyme and honey. They make for a simple yet elegant side dish that is perfect for holiday dinners. This recipe is naturally paleo and brings a touch of warmth and comfort to your festive meal.

Ingredients

• 1 lb (450 g) parsnips, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp raw honey
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the parsnip sticks with olive oil, honey, thyme, salt, and pepper.
3. Spread the parsnips out in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway, until the parsnips are golden and tender.
5. Serve warm, garnished with extra thyme if desired.

These roasted parsnips with thyme and honey are a wonderful combination of sweetness and savory flavors. The honey enhances the parsnips’ natural sugars, while the thyme adds an aromatic touch, making this a dish that perfectly complements holiday meals.

Paleo Roasted Butternut Squash with Sage and Bacon

This roasted butternut squash recipe is rich with the smoky flavor of crispy bacon and the earthy fragrance of fresh sage. It’s a crowd-pleasing side dish that’s paleo-friendly, full of flavor, and perfect for your holiday table.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 slices of bacon, chopped
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove from the pan and set aside, leaving the bacon fat in the pan.
3. Toss the cubed butternut squash in olive oil, sage, salt, and pepper. Add the squash to the skillet with the bacon fat and stir to coat.
4. Spread the squash on a baking sheet in a single layer.
5. Roast for 30-35 minutes, stirring halfway through, until the squash is golden and tender.
6. Sprinkle the crispy bacon pieces over the roasted squash before serving.

This roasted butternut squash with sage and bacon is a deliciously savory dish with a perfect balance of smoky, herby, and sweet flavors. The bacon adds richness, while the sage enhances the natural flavor of the squash, making it a perfect holiday side dish that will surely impress.

Paleo Cauliflower Rice Stuffing with Cranberries and Pecans

This paleo-friendly stuffing uses cauliflower rice as a base, making it a lower-carb alternative to traditional bread stuffing. Packed with fresh cranberries, roasted pecans, and savory herbs, it’s a flavorful and festive side dish that’s perfect for holiday meals.

Ingredients

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1/2 cup pecans, chopped
• 1/2 cup fresh cranberries
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small pan, toast the pecans over medium heat for 3-4 minutes, until fragrant. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
4. Add the cauliflower rice, cranberries, thyme, salt, and pepper to the skillet, stirring to combine. Cook for 5-7 minutes until the cauliflower is tender and the cranberries start to burst.
5. Remove from heat and stir in the toasted pecans and fresh parsley.
6. Serve warm, garnished with additional fresh herbs if desired.

This cauliflower rice stuffing with cranberries and pecans is a delightful and festive side dish that captures the flavors of traditional stuffing but in a lighter, paleo-friendly form. The combination of sweet cranberries, savory herbs, and crunchy pecans makes this a flavorful addition to your holiday meal.

Note: More recipes​ are coming soon!