The upcoming week is going to be a chaotic one. I am going to be out of town a couple of days for a work conference and I am not exactly sure when I will home. It is within driving distance but the person I am going with is not sure if he want to make the trip back when the meeting is over. Needless, it makes it hard to plan for home life so I am not going to plan a menu. I am going to do a few prep things today though. I am going to roast a chicken, make a big salad, mayo and some dressing so my guy can have what he needs for lunches. Beyond that, we will just be going with the flow!
So today I wanted to share a recipe with you. We all know that eating our vegetables is very important! They are full of lots of good for us nutrients.
I found the idea for this in Paleo Magazine and gave it a try. I had never thought of combining brussel sprouts, beets and sweet potatoes into one yummy dish but I am very pleased with the way the three marry together. The earthly taste of the beets pairs very well with the sweetness on the potatoes and brussels are always good! As with most new things that are cooked here, the guy and I talk about how we will adjust it to make more to our liking. For this one it was pretty simple, it needed more seasoning. The recipe in Paleo Magazine was basic, just the veggie, rosemary, salt and pepper, we decided we would like a little more complexity. So here is the recipe I came up with.
Paleo Roasted Veggie Medley
2 pound Brussel sprouts, trimmed and cut in half
2 sweet potatoes, cut into 1/2″ pieces
3 beets, peels and cut into 1/2″ pieces 
3 tbsp coconut oil
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
2 tsp. Rosemary or thyme
1 tsp. salt
pepper to taste
2 slices bacon, sliced
dash of chipotle, optional
Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
Combine veggie, oil and spices in large bowl and mix well. Spread mixture evenly between the two baking sheets. Top with bacon.
Bake for 25-30 minutes until tender.
I normally cut my beets and potatoes large but for this recipe cutting them smaller insure they cook fully in the allotted time. This make a BIG batch! I always like to have some left over for additional meals, mainly breakfast or lunch. You can easily halve it if you wish. You could also use about any herb in place to the thyme or rosemary, I use tarragon once with success.
We have been really digging this and eating it nearly weekly. I hope that you enjoy it too!