Roasted Miso Mushroom & Sweet Potato

Roasted Miso Mushroom & Sweet Potato

Still looking for a last minute side dish for your Thanksgiving dinner? Look no further than this sweet and savory Roasted Miso Mushroom & Sweet Potato recipe.

Roasted Miso Mushroom & Sweet Potato

Awhile back my wife and I discovered a restaurant around us called Urban Plates. They have fresh sautéed and roasted side dishes, salads, soups and pastured meats. The food is delicious, but one side dish stuck out to me that they made that was absolutely delicious: Miso Mushroom Sweet Potato Sauté. I looked everywhere online to find their recipe or ingredients but I couldn’t find anything concrete. So I checked out this recipe and this recipe for some guidelines on cooking with miso, so that I didn’t add to much.

Miso

If you’re wondering if miso is Paleo or Primal, rest assured that even though it’s soy – it’s fermented soy – which changes things a bit. When soy is fermented it goes from harmful to less harmful/beneficial for your body. Read more about the benefits of fermented soy here and here.

Before the oven
Before the oven

After the oven
After the oven

Roasted Miso Mushroom & Sweet Potato
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Ingredients
  1. 2 sweet potatoes
  2. 8oz mushrooms
  3. 1T butter
  4. 1T olive oil
  5. 1T miso
  6. Salt pepper
  7. 1 minced garlic clove
  8. 1t chopped parsley
Instructions
  1. Heat your oven to 425.
  2. Skin and cut up your sweet potatoes into bite sized chunks. Wash and cut up your mushrooms as well.
  3. In a bowl melt the butter with the miso in a microwave for 15-20 seconds.
  4. Put mushrooms and sweet potatoes onto a baking tray and toss on the tray with olive oil, the melted butter and miso, garlic and salt and pepper to taste.
  5. Place tray in the oven for 30 minutes tossing once at 15 minutes.
  6. After 30 minutes take it out of the oven and top with chopped parsley.
  7. Enjoy!
That's So Primal https://www.thatssoprimal.com/

Roasted Broccoli with Parmesan Cheese & Lemon

Roasted Broccoli with Parmesan Cheese & Lemon

When we first went Primal finding sides that weren’t boring was kind of tough. We were used to sides of bread or some other starchy side. After following Nom Nom Paleo’s blog for awhile we got a lot of great ideas for sides. One post she linked to, the best broccoli of your life, is one of my favorite weeknight sides to toss in the oven.

Roasted Broccoli with Parmesan Cheese & Lemon
Before the oven

We now make this roasted broccoli with parmesan cheese & lemon all the time but make a few minor tweaks. The original recipe calls to put more olive oil on at the end which we don’t do. It also says to squeeze the lemon juice on at the end but we’ve found that it makes it too acidic, the lemon zest is good enough for me. We also leave out the pine nuts and basil.

Roasted Broccoli with Parmesan Cheese & Lemon
After the oven

Another thing we do is use a lot more broccoli than the original recipe calls for. This results in crowding the tray which leads to a more steamed broccoli. If you really want more of a crunch to your broccoli then don’t crowd the tray and split it into two trays.

Aidells Chicken & Apple Sausage

This goes with a bunch of different protein sides, but we keep it real easy and usually BBQ some Aidells Chicken & Apple Sausage. I pretty much buy a three pack of these every week at Costco.

Aidells Chicken & Apple Sausage

They taste great and are already cooked technically so all you’re doing is getting them a little charred on the grill for about 8–10 minutes. So you can throw these on when the broccoli is nearing it’s end.

Roasted Broccoli with Parmesan Cheese & Lemon and Aidells Chicken & Apple Sausage

Now go roast some broccoli and hopefully you’ll have leftovers for tomorrow’s lunch – if you don’t eat it all…

All gone

Roasted Broccoli with Parmesan Cheese & Lemon
Print
Ingredients
  1. 3-4 Heads of Broccoli
  2. 5T Olive Oil
  3. 4 cloves of garlic
  4. 1.5t Salt
  5. .5t Pepper
  6. Zest of a lemon
  7. Parmesan Cheese
Instructions
  1. Preheat oven to 425.
  2. Cut florets into small enough pieces to eat with a fork. Place on foil-lined baking tray. To reduce the amount of bowls I use, I just pour the olive oil on the broccoli and toss on the tray with the garlic, salt & pepper. Make sure the broccoli is all on a single layer on the tray.
  3. Bake for 20-25min.
  4. Once done grate parmesan over broccoli and finish it with the zest of a lemon.
Adapted from Amateur Gourmet
Adapted from Amateur Gourmet
That's So Primal https://www.thatssoprimal.com/