Easy Honey Roasted Vegetables

Easy Honey Roasted Vegetables

Looking for a way to make veggies less boring? All you have to do is roast them in a bunch of fat, some fresh herbs and a little bit of honey.

No joke it’s that easy. I’m always looking for ways to minimize my time in the kitchen and roasting veggies is the easiest way to do that. I prefer a mix of broccoli, cauliflower and carrots. Now you can use fresh if you want to, but honestly I’m too lazy to cut all the different ones and all that, plus flash frozen veggies tend to be fresher because they are frozen right after they’re harvested. I call that a win win, but the choice is up to you. The cook time just may be a little less for fresh veggies over frozen. Costco has a pretty good selection of huge bags of frozen veggies. That’s where I tend to get mine or if I run out I just get them at Stater Bros.

Pair these veggies with the protein of your choice and you’ll have about 10 minutes total kitchen time and then all you have to do is wait for your veggies to roast to perfection. While they’re roasting feel free to play with your kids, run around with the dog or take a nap.

Fresh Herbs
Fresh herbs

Before Oven
Before the oven

Close up
Close up with fresh herbs

After oven
After the oven

Crispy
Crispy & sweet

Easy Honey Roasted Vegetables
Print
Ingredients
  1. 1lb mixed fresh or frozen veggies (I prefer the ones with broccoli, cauliflower and carrots)
  2. 1/2T honey
  3. 3T extra virgin olive oil
  4. 1/2t Kosher salt
  5. 1/4t pepper
  6. Handful of fresh thyme (or 1/2t dried thyme)
  7. Handful of fresh mint (or 1/2t dried mint)
Instructions
  1. Preheat oven to 425.
  2. Pour veggies onto baking tray. Measure out (or eyeball it) and pour all ingredients onto veggies and mix it all together. Try not to crowd the veggies or else they will take forever to crisp up.
  3. Roast in oven for 35–45 minutes depending on if they’re fresh or frozen. You really just need to keep watching them and pull them out of the oven when they are at your desired crispness. I like to stir them only once throughout the roasting.
  4. Once they’re done, pull them out and serve with your protein of choice. 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/

Roasted Brussels Sprouts & Bacon

Roasted Brussels Sprouts & Bacon on a plate

This roasted brussels sprouts & bacon recipe is what got me hooked on brussels sprouts.

Roasted Brussels Sprouts & Bacon quartered

My wife first looked up some recipe online, that for the life of me I can’t find, where it included brussels sprouts and bacon.

Roasted Brussels Sprouts & Bacon closeup

Every time I would try to remake it my portions were off until I think I finally narrowed it down to this recipe. I can almost eat this just as it is or as a side. We make this recipe a lot… A LOT.

Roasted Brussels Sprouts & Bacon before roasting

Every time I make this for friends and family they always ask me for the recipe. I will now be able to send them this post instead of some janky text or email where I try to rattle off the ingredients.

Roasted Brussels Sprouts & Bacon side view

Roasted Brussels Sprouts & Bacon
Print
Ingredients
  1. 3lbs Brussels Sprouts
  2. 1lb Bacon cut into 1/2” pieces
  3. .5T Butter
  4. .5T Olive Oil
  5. Kosher Salt & Pepper
Instructions
  1. Preheat oven to 425°.
  2. Cut off the ends of the brussels sprouts then quarter them. This is pretty time consuming so put on some music. Cut the bacon.
  3. Heat up a skillet and toss in the bacon. Cook bacon until almost crispy. Dump out bacon fat but still leave a thin layer of the fat in the skillet. Save bacon fat and put it in your fridge.
  4. Throw in butter then toss in quartered brussels sprouts. Pour olive oil and crack some pepper over the skillet then stir to coat evenly. Cook in skillet until brussels sprouts start to brown (10 min).
  5. After brussels sprouts are browned pour them onto a foil lined baking sheet and sprinkle salt on top of the partially cooked brussels sprouts and bacon. Put the sheet in the oven and roast for 20-25 minutes until desired crispness.
That's So Primal https://www.thatssoprimal.com/