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Paleo Roasted Vegetables

Posted on Oct 9, 2014 | 2 comments

Paleo Roasted Vegetables

Paleo Roasted Vegetables


 

This recipe for Paleo Roasted Vegetables is perfect for anyone who thinks they can’t cook! You cannot screw this one up people. The hardest part of it, is cutting up the vegetables. I’ve had several requests emailed in from readers for some very basic “starter” recipes for paleo cooking. People have told me that I should not assume that everyone would know how to roast veggies, or a chunk of meat, for that matter. So, as requested, I am focusing on some very easy, basic paleo fare to get you started.

 

Paleo Roasted Vegetables is a great recipe to use in order to create leftover veggie side dishes for a busy week ahead. The veggies taste just as good, if not better, reheated for another meal later in the week.

 

The great thing about roasting vegetables is the abundance of types of veggies you can use. There is no set recipe for this mixture. My variety of veggies changes all the time, depending on what is in season, and what is available. Use whatever you find at the market. Don’t like a particular veggie? Just leave it out. Have a favorite one that I didn’t use? Throw it in.

 

Whatever the mixture you use, it will be packed with vitamins and minerals. The recipe as described below is loaded with vitamins A, B-6, C, E, K, beta-carotene, potassium, magnesium, manganese, and fiber. All the veggies also provide loads of anti oxidants and anti-inflammatory components. So eat up, and feel good about your food!


 

Paleo Roasted Vegetables

paleo_roasted_vegetables

  • Prep time:  15 minutes
  • Cook time:  35 minutes
  • Servings:  6

 

  • 1 small rutabaga, peeled
  • 1 medium sweet potato, peeled
  • 1 medium delicata squash, unpeeled
  • 1 medium red bell pepper
  • 3 medium zucchini
  • 1 large broccoli crown
  • 2 medium, yellow, crookneck squash
  • 3 large carrots, unpeeled
  • 1/3 cup olive oil, any type (I used light)
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • optional dried spices: (I use them all.)
  • 1/2 tsp. paprika
  • 1/2 tsp. sage
  • 1/2 tsp. coriander
  • 1/2 tsp. dill

 (Payton’s Paleo 30 Day Challenge friendly)

 


1) Pre-heat oven to 375°.  Wash all veggies. Peel the rutabaga and sweet potato.

2) Chop everything into whatever shapes and sizes you like. (I try to leave some round, some cubed, some julienne cut. I also break up the broccoli crown into smaller, bite size pieces of stems and florets. A variety of shapes adds visual appeal to your finished dish.)

3) Place all your chopped veggies in a large mixing bowl. Add olive oil, salt and all the spices. Stir to mix and coat the veggies well.

4) Spread mixture out evenly onto two baking/cookie sheets in a single layer. Bake for 30-35 minutes.

 

These Paleo Roasted Vegetables pair nicely with any type of roast meat, fowl or steak.

 

paleo_roasted_vegetables

mix in oil and spices

paleo_roasted_vegetables

spread evenly in single layer on sheet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

paleo_roasted_vegetables

Paleo Moroccan Lamb Kofta with Roasted Vegetable

 

2 Comments

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  1. Diane

    I make veggies this way all of the time and they are SUPER!! We like beets in there too. I peel fresh beets and dice them into 1″chunks. I then put them in a bowl, cover them with water and microwave them for about 6 minutes to cook them slightly. I then drain the water and mix them in with the other vegetables and roast them as directed. They come out soft and yummy along with the other vegetables and add color to the dish.

    • admin

      Ohhhhh Diane, I love the idea of the cooked beets added in. Not only for the taste, but for the purple color! You’re making me want to make more just for a rainbow photo shoot. 🙂

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