Paleoeffect_Vegetable_Medley © 2011 . All rights reserved.

Paleo Vegetable Medley, A Light and Zesty Recipe for all Entrées

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, visit our facebook page and 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!

So this recipe has a little spicy kick to it (just a little), but if you just don’t like spicy, you can reduce the amount of chili flakes (or red pepper) – or you can omit it 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 steak – link copied below. Hope you enjoy!

Paleo Vegetable Medley

1 head Broccoli Florets (I like to keep about a 1-2” stem on them)

2 cups Baby Carrots (you can use regular too, just cut them down)

2-3 Zucchini (ends cut off, cut into ½” slices)

2 Garlic Cloves (minced)

1 tsp Lemon Juice

¼ tsp Lemon Zest

¼ tsp Chili Flakes (leave these out if you don’t like a little spicy)

½ tsp Sea Salt (or to taste)

½ tsp Pepper (or to taste)

2 Tbsp Extra Virgin Olive Oil

**You can substitute the seasonings here and use our Pesto instead as well!

Preheat the oven to 400 degrees Fahrenheit.

Toss all ingredients together in a bowl. Spread out on a baking sheet.

Bake for 15-25 minutes (15 will be crunchy – Angel’s favorite, 20 is my favorite, 25 will be completely cooked soft and smushy).

This recipe has a light, zesty (and a little spicy too) taste to it that goes great with our Classic Ribeye Steak and Garlic Mashed Sweet Potatoes.

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