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.
Hello!
This looks amazing. I always look forward to new recipes from you. I am on a low Fodmap diet. Do you have any suggestions to make this recipe Low Fodmap?
Cheers!
Lori
Hi Lori, there are loads of happy possibilities. Think about using a selection of the following –
leek – green part, parsnip, rutabaga, zucchini, small amount of sweet potato, kabocha squash, fennel, red cabbage wedges, carrots, small amount of beet. Throw in watercress, collard greens or chopped romaine at the end. Yum!
Yes! This is beautiful and I love sheet pan meals! Thanks for sharing this.
Thanks Kay. I hope you enjoy this one.
Hi Katie, I am going to try this meal, Monday night(The Crispy meat and Tray bake.
I will let you know how it gos.Michael and I have got the veggies today Sunday. I can not wait to try it.
Thank you Mandy X
Hey Mandyyyy, so good to hear from you.
Please let me know what you think. Sending loads of hugs to you all xo
It looks delicious as always! Your recipes are on a regular rotation in my house for years now. Thank you Kate!
I have plenty of new foods in my diet lately, all good!
Susie
Aww thank you Susie. That’s so lovely to hear.
Take care.
Hi Katie,
I made the crispy meat and veggie dish last night.
I could not find ground Lamb so I used ground pork and my family loved it.
Thank you for sharing it with me.love from Mandy
That’s fantastic, makes me so happy.
Hope you’re all keeping well xo
My husband did an 8 week AIP diet and we both agreed it was our favorite recipe that we tried! I paired mine with a garlic aioli + a squeeze of lemon and it was the perfect touch. Definitely adding this to our regular rotation!
Thanks for letting me know Sarah. You just made my day.