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).