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
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
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.