Mr Jay’s Crispy Meat ‘n Veggie Tray Bake {AIP, Paleo}

Do you love spending hours in the kitchen? Hands up if you like doing the washing up? Crickets …

Fancy a recipe that involves just a chopping board, knife and one roasting tray to make and then wash up afterwards? Err, that’s more like it!

This week I’m sharing my husband’s recipe (yep, true statement!). He’s becoming pretty stellar in the kitchen actually so since he first made this a few weeks back and got great feedback from the fam, he’s served it up several times. Finally I said to him husband, you’ve outdone yourself. This is too good to keep to ourselves!

The great thing about this recipe is firstly, it’s as simple as heck. Secondly, having the ground meat in the pan right from the start means it’s crispy at the end of cooking time. And crispy meat is GOOD! Thirdly it honestly doesn’t matter what you put into your pan, it’s the general principle that counts. So think about rotating veggies depending on what’s in season, what you can find in the stores or markets and, of course, what’s available in your fridge.

Think about rainbow colours, adding different textures and a variety of food groups. Always incorporate some leafy greens and away you go, you’ve got a substantial, nutrient dense meal.

So let me know – which veggies do you like to roast?

Mr Jay’s Crispy Meat ‘n Veggie Tray Bake
Serves 4
Get the recipe here!

1 lb ground lamb
1 medium white sweet potato, peeled and cut into chunks
1 small butternut squash, peeled and cut into chunks
1 medium fennel, cut into wedges
1 medium red onion, cut into wedges
1 large leek, cut into large pieces
1 large beet, peeled and cut into chunks
1-2 tablespoons fat such as avocado oil or coconut oil
2 tsp mixed dried herbs (I used equal quantities of rosemary, thyme, mint)
1/2 bunch watercress
sea salt to taste

Preheat the oven to 375F.

Heat a large roasting tray on the burner and add the ground lamb. Cook until it has lost its raw look, making sure to break down any clumps of meat.

Now add all the vegetables, except the watercress, together with the fat and dried herbs. Mix everything together and place into the oven.

Cook for around 45 minutes, turning every 15 minutes or so, until the vegetables are golden and tender, and the meat is crispy. Add the watercress and return to the oven for about 4-5 minutes to wilt down.

Sprinkle over a little salt to taste and serve immediately.