If “one-pan cooking” speaks to your style of kitchen mastery, then you are in the right place, because here we are rewarding you with our own baked sheet full of roasted vegetables and Italian seasoning. Whether you have a large family, or are an overly ambitious leftover creator, you surely have stumbled upon the concept of one-pot recipes, as they do save plenty of prep time and repeated lingering in the kitchen. They involve fewer dishes too, that is always a bonus! Slow cooking is also useful in this regard, but not always, as there are times when you have to pre-brown the meat and make a sauce before it goes into the ceramic basin… When you have the chance to use just one pot, embrace your minimalist side and take it!
Take it easy after a long day at work (or the weekend off) and simplify your life by baking a bunch of broccoli, cremini mushrooms and grape tomatoes together with spices that you’ll immediately recognize as Italian: oregano, basil rosemary. We bet you can already smell that pizza, Paleo meatza, fragrance. No matter how long you have been Paleo for, that tantalizing combination of spices always brings back memories of something amazingly delicious. How about some mozzarella di bufala on the side?
All Italian connections and expectations set aside, these roasted vegetables hold their own with just about any source of protein. You can also take the very uncomplicated route and boil some eggs for dinner, a nice accompaniment of deviled eggs with bacon will pleasantly satisfy all around the table.
Roasted Vegetables With Italian Herbs Recipe
Protein: 7g / %
Carbs: 18g / %
Fat: 14g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 broccoli head, cut into florets
- 1 lb. cremini mushrooms, cleaned
- 2 cups grape tomatoes
- 4 garlic cloves, minced
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tsp. dried rosemary
- Fresh parsley, minced
- 1/4 cup olive oil
- Sea salt and freshly ground black pepper
- Preheat oven to 400 F.
- Add all the vegetables to a bowl, drizzle with olive oil, add the minced garlic, dried herbs, and season to taste.
- Place the vegetables on a baking sheet and roast in the oven 20 to 25 minutes, tossing the vegetables at the halfway point.
- Serve the vegetables topped with fresh parsley.