Sundays are my favorite day for working on new recipes. I tend to be the first one up, which gives me a few hours alone in the kitchen to bring to life whatever has been swirling around in my head all week. Also, that pesky job of mine doesn’t get in the way on weekends. 🙂 It is for this reason that Mr. What I Gather was stuck eating carrots, parsnips, sweet potatoes and onions for breakfast this morning.
I’d been thinking all week about a huge, overflowing pan of roasted root veggies. Warm, crispy, smoky veggies….this would be great as a side dish or atop a bed of mixed greens and grilled chicken. I never particularly planned to serve this for breakfast, but this dish was coming out of the oven as Mr. What I Gather was coming down the stairs this morning, so breakfast it became.
It is funny how the switch to Paleo makes pretty much any food fair game any time of day. Breakfast no longer means a bagel with cream cheese. Snacks can be jerky, fresh veggies or even avocado, instead of Twinkies or even seemingly healthy 100 calorie packs of cookies or crackers.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
1 medium red onion
1 large sweet potato
2 tbsp olive oil
Juice of 1 lemon
1 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
Preheat oven to 400 F
For onion wedges: Slice onion in half from root to tip. Peel back the onion skin and discard. Trim hairy part of the roots off of the onion, leaving the root end intact. Hold the onion with the root end facing up and cut into 6 equal wedges, making sure to keep a small portion of the root end in each wedge (this will keep the wedges intact). Repeat with second onion half, you should have 12 wedges total.
For parsnips and carrots: Wash and peel parsnips and carrots. Next, cut each into thirds crosswise (for a medium parsnip or carrot, each piece should be about 3 inches long). Then, cut each of those pieces in half lengthwise so they look similar to large french fries.
For sweet potatoes: Wash and peel (optional) sweet potatoes. Cut in half lengthwise and then crosswise so you have four equal pieces. Cut each piece lengthwise into four sections. Lay each of those pieces flat and cut in half. You should end up with 32 pieces, similar in size to your parsnips and carrots.
Add onions, parsnips, carrots and sweet potato to a bowl.
Toss with olive oil, lemon juice, rosemary, thyme, garlic powder, salt and pepper until everything is well coated.
Transfer to a roasting pan and spread out into a single layer. Roast for 40 minutes, stirring halfway through.