Tag Archives: squash

Lockert Roasted Veggies

 

This is by far the most popular dish I make. There is someone that requests this every week. It has all the veggies our family loves. This idea came from a friend of mine, Jake Lockert.

It has morphed over the years and this is the combination we feel like is the best. You can use any combo of veggies you want.

You will need:

8 Slices of Bacon
3 Sweet Potatoes
2 Beets
1 lb of Broccoli Florets
2 Squash
2 Zucchini
1 Tbsp of Garlic Salt
1 Tbsp Garlic and Sriracha Seasoning
1 tsp of Salt
1½ tsp Pepper
¼ cup of Olive Oil

Begin by pre-heating your oven to 450º.
Cover a sheet pan with aluminum foil and place half of the bacon on the foil so that you cover as much of the pan as possible. Then, put this in the oven for about 7-8 minutes while you cut up the veggies.
bacon

Chop up the sweet potatoes, beets, broccoli, squash, or any other vegetables you prefer
cut up veggies

Place all cut veggies into a bowl
mix

Season liberally with garlic salt, Garlic Sriracha, salt, and pepper.
season

Cover the bowl with a lid and shake to mix
lid

Pour olive oil onto the veggies while they are still in the bowl
oil

Would you like to try a FREE Week of MealFit?

Now pour the veggies on top of the half-cooked bacon
title

add veggies

Place the other half of bacon on top of the veggies in rows
top bacon raw

Bake at 450º for 20-25 min or until the top layer of bacon is crisp
top bacon

Ingredients

8 Slices of Bacon
3 Sweet Potatoes
2 Beets
1 lb of Broccoli Florets
2 Squash
2 Zucchini
1 Tbsp of Garlic Salt
1 Tbsp Garlic and Sriracha Seasoning
1 tsp of Salt
1½ tsp Pepper
¼ cup of Olive Oil

Directions

Preheat oven to 450º
Cover a sheet pan with aluminum foil
Place half of the bacon on the aluminum foil so that you cover as much of the pan as possible
Put in oven while you cut up veggies – about 7-8 minutes
Cut up all the veggies and place in a bowl
Season liberally with garlic salt, Garlic Sriracha, salt, and pepper
Place lid on bowl and shake to mix together
Pour olive oil on the veggies
Place all the veggies on top of the ½ cooked bacon
Place the other half of the bacon on top of the veggies in rows
Bake at 450º for 20-25 min or until the top layer of bacon is crisp

We hope you and your family enjoy this dish as much as we do! Comment below to let us know!

Follow us on Facebook, Twitter, Pinterest, and Instagram

 

Advertisements

5 Paleo Meals in Less Than 30 Minutes

We’re all busy and we all get hungry. Sometimes we get hungry and can’t wait very long to get our dinner.

It wouldn’t be a smart idea to go get fast food through a drive through because then we’ll binge on highly refined carbs, lots of sodium, and bad fat.

Below is a list of paleo meals that can be made in 30 minutes or less. Try them out next time you’re in a pinch!

1. Paleo Taco Salad (minus the taco)
PaleoTacoSalad
Hollywood Homestead

Would you like to try a FREE Week of MealFit?

2. Paleo Chicken Tenders
paleo chicken tenders
Rubies and Radishes

3. Grilled Mustard Sliders on Top of Fritter Cups
paleofrittersliders
PaleOMG

4. Stuffed Squash
paleostuffedsquash
Paleo Grubs

5. Paleo Sweet and Sour Meatballs
paleo-sweet-salty-meatballs-3
The Big Mans World

Comment below your favorite quick meal and like us on Facebook and follow us on Pinterest and Twitter!

Click here to subscribe to our blog

https://mealfit.leadpages.co/leadbox-942.js

Best Butternut Squash Recipe EVER.

Roasted Squash
• 1 lb butternut squash, peeled and cut into small chunks
• 3 cloves garlic, minced
• 1/2 stick butter (4 tablespoons), melted
• Pinch of salt
• 3 dashes black pepper
• Some parsley leaves, finely chopped
• 1/3 cup grated parmesan cheese

Roasted Squash:
• Preheat the oven to 400°F.
• Peel the squash and scrape out the pulps and seeds. Cut into cubes and small chunks.
• In a salad bowl, toss the squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.
• Transfer to a baking sheet. Spread out in an even and single layer and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft.
• Turn off the heat and sprinkle with Parmesan cheese.
• Put it back into the oven for 5 minutes until the cheese melted

I have some pics that will walk you through it.

• Preheat the oven to 400°F.

SONY DSC

SONY DSC

• Peel the squash and scrape out the pulps and seeds. Cut into cubes and small chunks.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

• In a salad bowl, toss the squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

SONY DSC

• Transfer to a baking sheet. Spread out in an even and single layer and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

• Turn off the heat and sprinkle with Parmesan cheese.

SONY DSC

• Put it back into the oven for 5 minutes until the cheese melted.

This dish was super easy and the thing I liked about it was that it was different. I love exposing my family to locally grown veggies.

 

 

SONY DSC

To get all the great new recipes delivered without ever having to ask SUBSCRIBE to our BLOG