So this Paleo Vegetable Medley recipe has a little spicy kick to it, and is zesty and light. If you just don’t like spicy all that much, you can reduce the amount of chili flakes – or you can omit the chili flakes all together! This is a great side for any meat really, but I was feeling like comfort food the other day, so we made it with our Paleo Rib Eye Steak and it was so awesome together! Hope you enjoy!
I know we don’t really post a lot of vegetable recipes, but I guess I figure that most people know how to cook a carrot. Maybe not though. If you are one of those people who need a little extra nudge, and you want us to post a specific recipe, message us. Cooking is a passion of Angel and mine, so if you leave us a message or request, we listen and we’ll try to help. You never know what people need unless they ask, and we usually just post what we want to eat, so that doesn’t leave a lot of room for steamed carrots. Just saying…reach out.
Paleo Vegetable Medley
½ head Broccoli florets
1 cup Baby Carrots
2 Garlic Cloves
1 tsp Lemon Juice
¼ tsp Lemon Zest
¼ tsp Chili Flakes
½ tsp Coarse Sea Salt
½ tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
**You can substitute the seasonings here and use our Paleo Pesto instead as well!
Preheat the oven to 400 degrees Fahrenheit.
Cut the broccoli florets from the head and leave a 1-2″ stalk on each. If you don’t like the stalks, then remove them altogether, but we like a little bit of an end.
Next, slice the zucchini into ¼” slices or maybe a little bit thicker. Then mince the garlic.
Toss all ingredients together in a bowl. Then spread the seasoned veggies out in a single layer on a baking sheet.
Bake for 15-25 minutes (15 will be crunchy – Angel’s favorite, 20 is my favorite, which is al dente, and 25 will be completely cooked soft and smushy…roughly).
This recipe is Vegan!
This recipe goes great with our Paleo Rib Eye Steak and Paleo Garlic Mashed Sweet Potatoes.