Spicy Parsnip Wedges

If you like your parsnips a little spicier than the Garlic and Thyme recipe I posted earlier, then this recipe is for you. This recipe comes from the Paleo recipe sharing site FastPaleo. You can find just about any kind of Paleo food you want over there and upload your own recipes to share. These are great when you want to add a little spice to your life (or dinner) because you can make them as spicy or as mild as you want just by altering the amount of cayenne pepper you add.

Ingredients:

  • 3 large parsnips, peeled and cut into wedges
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 3 Tbsp coconut oil

Directions:

  1. Put the wedges in a bowl, pour over the coconut oil & stir until they are well coated.
  2. Sprinkle over the rest of the ingredients and give it a final stir (I find it’s easier just to throw everything into a resealable bag & massage the oil & spices into the parsnips)
  3. Transfer to a greased or lined baking tray (Parchment paper is your friend here)
  4. Bake at 400F for 25-30 minutes until they are soft & nicely golden (I like them a little burnt & crispy)

Direct link to recipe: Spicy Parsnip Wedges

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Garlic and Thyme Roasted Parsnips

This is my go-to recipe when I need a quick, easy vegetable dish. I have also added carrots, onions, turnips & squash and they all turn out fantastic. This recipe is from a young lady named Jess at Best-Veg. She has some great vegetarian recipes. I can’t remember how I stumbled on to her blog, but I’m glad I found it.

Ingredients:

  • 2 pounds parsnips, peeled (I found out the hard way, parsnips do NOT taste good if they are not peeled)
  • 10 garlic cloves, peeled
  • 6 sprigs fresh thyme
  • 3 Tbsp good olive oil
  • 1 Tbsp kosher salt
  • 1-1/2 tsp freshly ground black pepper

Directions:

  1. Preheat the oven to 425F
  2. Place the parsnips, garlic and thyme on a sheet pan
  3. Add the olive oil, salt and pepper and toss well (I usually throw them all into a large resealable bag and massage everything together)
  4. Roast for 20 to 40 minutes, tossing occasionally, until the parsnips are just tender 
  5. Sprinkle with salt

Direct link to recipe: Roasted Parsnips

Paleo Roasted Artichokes with Garlic and Lemon

Oh my goodness, these are so, so good! If you want something different from your boring old steamed/boiled artichokes, try these; I promise you won’t regret it! This recipe comes from Amy over at Paleo Cupboard, full link at the bottom of the page. Not only does she have tips and tricks if you are just starting on your Paleo journey, but she also lists her favorite products that she uses & where to buy them.  She has the most beautiful food  (and it tastes great too).

Ingredients:

  • 2 artichokes
  • 1 Tbsp olive oil
  • 1/2 fresh lemon (I used a lime because we have a lime tree that is producing like crazy)
  • 2 tsp chopped garlic
  • Dash sea salt
  • Dash black pepper

Directions:

  1. Preheat the oven to 425F
  2. Cut the stems and the top portion off of the artichoke (about the top inch or two). Make sure to cut the stems straight across so the artichokes can stand up on their own
  3. Spread the artichoke leaves apart and trim off any pointy leaf ends (I used kitchen scissors to make it easier)
  4. Pour the olive oil, freshly squeezed lemon juice and chopped garlic over the artichokes, making sure everything gets between the leaves. Give each artichoke a dash or two of sea salt & ground black pepper
  5. Wrap each artichoke individually in aluminum foil and set them in a baking dish. Place them in the oven and allow them to cook for 1 hour (add about 15 minutes more for larger artichokes)
  6. Remove from the oven and allow the artichokes to cool slightly. Carefully remove the aluminum foil. Serve with some extra lemon wedges and/or your favorite dipping sauce

Direct link to recipe: Roasted Artichokes

Grilled (or Baked) Pesto Vegetables

We go camping with friends several times a year and are always looking for something easy to cook over a campfire or on a camp stove. These veggies are quick, easy and delicious, although the pesto seasoning is not 100% Paleo, I figure that you only get a small amount on each vegetable. This recipe does have a small amount of dairy because there is parmesan cheese in the pesto seasoning.

Ingredients

  1. 1 envelope Knorr Pesto Seasoning mix
  2. 2-3 Zucchini and/or yellow squash, sliced fairly thin or you can use onion, bell pepper or any other vegetable you want
  3. 2 tablespoons olive oil

Instructions

  1. Mix the pesto seasoning mix with the olive oil and pour into a recloseable plastic bag.
  2. Add the vegetables to the plastic bag.
  3. Roll the vegetables around in the seasoning mix so they get coated.
  4. If you grill them, a vegetable basket or skillet is the easiest way; OR you can put them on a parchment lined baking sheet and bake them in the oven at 350ºF. I usually bake them about 10-15 minutes, then turn them over and bake for 10-15 minutes more. Baking time will depend on how thick you slice your veggies and how crispy you want them.
  5. Serve immediately.

Note: Even though it looks like a lot when you first start out, they do shrink so make more than you think you need.

You can also leave off the pesto seasoning and just use spices (like a little cumin or paprika or garlic powder) on your veggies. Play around with different spices and veggies.