Delicious and healthy Paleo Sheet Pan Roasted Vegetables served 3 ways to easily create meal variety ! Serve the veggie roast alone or spice it up for porridge, veggie pasta noodles, or turn it into healthy breakfast. Don't miss this healthy and fun recipe !
Course Brunch, light dinner, vegetable
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
2-3medium size Italian eggplants
2bell peppersred, yellow, orange, or green
2 tomatoesstill firm to the touch
10-12small garlic clovespeeled
½tspfresh rosemary + ½ tsp thymes + extra for garnish
1medium size sweet potatoprefer tube shape for even slices
Make roasted veggies:
Preheat oven to 400F. Dice eggplants and zucchini to half inch thick bite sized pieces. Slice bell peppers and yellow onion into thin strips. Slice tomato into slightly larger bite sizes than eggplants and zucchini.
Line a large baking sheet pan (you might need two) with foil paper. Spread chopped vegetables evenly and season with generous amount of olive oil. Season with salt and pepper to taste. Add peeled garlic cloves. Sprinkle with fresh herbs.
Bake 15 mins. - fluff the veggies - bake an additional 15 mins. Lower the oven temperature to 300F and bake for 20 mins or until the vegetables are caramelized.* Drizzle with aged balsamic vinegar and set aside to cool.
Variation 1 - Paleo almond porridge
Bring stock to boil in a medium size soup pot covered with a lid. Season with a little salt. Slowly stream in the almond flour. Whisk constantly to prevent lumps. Bring it to a simmer and cook for 10-15 mins then turn off the heat and let the porridge sit over the stovetop. Cover with a lid until serving. Add a few tablespoons of roasted veggies over the porridge. Serve hot or in room temperature.
Variation 2 - Zoodle pasta
Spiralize zucchini to make zucchini noodles. Heat a few tablespoons of roasted veggies in a large skillet (add a bit olive oil if preferred). Add zucchini noodles and capers. Give a quick toss and serve immediately.
Variation 3 - Breakfast sweet potato toast with poached egg
Slice sweet potatoes lengthwise into 1/4 inch thick slices. Add it to a toaster and toast it on high. Toaster temperature varies so toast it a few rounds (2 to 3 rounds or so) to get it cooked and the surface gets golden brown.
In the meantime, fill a saucepan with ⅔ full of water. Bring the water to boil then lower it down to simmer. Add 1 tbsp rice or distilled vinegar. Use a fork (or chopsticks) to create a whirlpool swirl. Crack the egg into a small cup and gently ease the egg into the water. Cook for 4 mins (or longer if preferred) in lightly simmering hot water. Remove the egg with a slotted spoon and set aside over a dry paper towel.
Add the egg over 1 slice of sweet potato toast and 1-2 tbsp veggie roast. Serve immediately.
*if use 2 sheet pans, the bottom layer in the oven will cook faster than the top rack. You might need to shorten the totally bake time by 5 mins for the bottom layer.*The nutrition label is measured based on serving roasted vegetables only.