It’s a question we might ask (or be asked) every day: What’s for dinner? To keep it simple, Primal, and Primal-keto, that answer can easily be meat and vegetables every night. Day after day. There’s nothing wrong with that, folks. It gets the job done well, and the formula can be easily changed to accommodate preferences and banish boredom. Roast chicken instead of searing steak; broil salmon instead of baking pork chops; steam broccoli instead of boiling asparagus; stir-fry mixed veggies instead of serving a raw salad. You get the idea.
Roasting vegetables is an indispensable cooking technique and meal prep time-saver. Roasting veggies adds caramelized flavor that will make it a pleasure to eat any oven-kissed leftover vegetables again the next day. Make sure to pair vegetables with similar cook times together and cut the pieces in as uniform pieces as you can to ensure even cooking.
Experiment with your favorite vegetables. We like a mix of starchy and cruciferous vegetables which make a hearty side dish. Serve with your favorite type of meat, or add leftovers to your morning eggs, or Big-ass Salad for lunch.
Easy Roasted Winter Vegetables
Time: 50 minutes
Servings: 4
Ingredients
- 1 lb. Brussels sprouts, halved
- 3 parsnips (about 1 ½ cups chopped)
- 3 medium carrots (about 1 cup chopped)
- ½ red cabbage (about 2 cups chopped)
- 2 leeks, cut into coins
- 2 small heads of bok choy, sliced in half or quartered
- 4 cloves garlic, grated
- Salt and pepper to taste
- 2 Tbsp. Avocado Oil
- ¼ cup Primal Kitchen Oil and Vinegar Vinaigrette & Marinade
Instructions
Preheat your oven to 375ºF. Cut all of the vegetables. Leeks tend to be very dirty—wash and drain the leek slices well after cutting them.
Toss all of the vegetables except the bok choy with the grated garlic, avocado oil, and a pinch of salt and pepper.
Lay the vegetables on a parchment-covered sheet pan in a single layer. Place the sheet pan in the oven for 15–20 minutes.
Remove the pan from the oven. Add the sliced bok choy to the pan and pour on the Primal Kitchen dressing. Toss all of the vegetables in the dressing and lay the vegetables in a single layer again.
Continue roasting for another 15–20 minutes or until the vegetables are soft and golden. Season with salt and pepper to taste and top with any fresh herbs you’d like.
Nutrition Information (¼ of vegetable tray):
Calories: 258
Total Carbs: 27 grams
Net Carbs: 18 grams
Fat: 15 grams
Protein: 7 grams
For more roasted vegetable recipes and more, check these out:
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