Paleo Roasted Vegetables Recipe
Sometimes the hardest part of planning a meal is figuring out what to serve on the side. This handy paleo roasted vegetables recipe goes great with a steak.
The ingredients are straightforward, familiar, and easy to get your hands on. I think that rosemary tends to be an underappreciated herb.
In-Depth on Rosemary
You’ve probably got it in your kitchen, and possibly in your garden. You pull it out for recipes as required, but do you know why it’s such a wonderful tool to have in your culinary kit?
Rosemary has a piney flavor that pairs well with many meats. It’s strong, earthy flavor means that you don’t have to use very much. In fact, if you go overboard it will overpower the dish.
If you’re working with fresh rosemary, (which I recommend) you can strip the leaves from the stem with your fingers. You’ll want to chop them up, as rosemary can be tough even after cooking.
Don’t throw out your leftover rosemary! You can use it to class up meat and chicken, add it to soups, or even make some rosemary-infused olive oil.
Rosemary is a good source of vitamin A, but realistically you’re not going to be eating enough to see any health benefits. Rosemary’s biggest asset is flavor!
- 4 small sweet potatoes, peeled and diced small
- 2 green bell peppers, chopped
- 1 chili pepper, chopped (optional)
- 2 leeks or onions, chopped
- 1/2 cup olive oil
- 1/4 cup fresh rosemary, chopped
- Salt and pepper, to taste
- Preheat oven to 400 F (200 C).
- Place the olive oil and rosemary and salt and pepper into a bowl and place the diced sweet potatoes into it to cover it with the mixture.
- Spread the sweet potatoes on a lined baking tray and bake in the oven for 20 minutes.
- Gently toss the sweet potatoes and add the chopped green bell peppers and chili peppers on top.
- Cook for 20 minutes and then place the chopped leeks or onions on top and cook for another 20 minutes.
All nutritional data are estimated and based on per serving amounts.
- Calories: 259
- Sugar: 5 g
- Fat: 19 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 2 g