Paleo Carrot and Zucchini Skillet

Roasted Carrot and Zucchini Skillet

This is my husband's favorite veggie dish, except sometimes I think he tells me that everything is his favorite.  I like it because it is simple and easy, but has tons of flavor and can go with many different protein options.

You'll need:

Cast Iron skillet (or regular skillet that is oven proof)

3-4 carrots

2 zucchini squash

1/2 medium yellow onion

1T olive oil

1 t cumin

1 clove garlic

salt and pepper to taste

Start by turning the oven to 400 degrees.  If you're using a cast iron skillet, add olive oil to the skillet and put it in the oven while the oven heats up.  

Slice the zucchini and carrots in half and then lengthwise into strips.  Chop onion into large chunks.  Mince garlic (totally ok to use already minced garlic, but obviously if you have it fresh it's better).

After a few minutes, remove the skillet from the oven and set on the stove.  Add the garlic, onion, zucchini, and carrots to the skillet and stir to coat with heated oil.  Add cumin, salt, and pepper.  Stir to incorporate and then spread veggies into a flat layer in the skillet.

Get the skillet in the oven and start preparing whatever protein you plan to use.  I like to use cumin seasoned ground beef or flank steak, but grilled chicken works here too.  Whatever you like and know you have on hand.

So the only tricky part here is not to overcook the carrots.  I prefer my carrots to still have a bit of a crisp texture. The perfect texture usually takes between 15 and 20 minutes. 

Be careful getting the skillet out of the oven.  Don't let it cool too long, but it can sit a couple of minutes while you call everyone to dinner.  This recipe should feed at least four, including at least 3 to 4 ounces of protein per person.

Let me know what you think!  Get your geek on!