This recipe for Jamie Oliver’s Gorgeous Roast Vegetables is just simply amazing! They’re the best veggies I’ve had in a very long time, so flavorful and perfectly done. The twist in preparing them is to par-boil them before roasting, and using duck fat instead of vegetable or olive oil (and another tip mentioned below!) But, don’t let that dissuade you from trying this recipe! I mean, look at these veggies!!
I’m bringing back this luscious, savory recipe with new photos because, it’s just too good not to! Here we are in the beginning of a brand new year and like many of you, I’m resuming a healthy eating program after the holiday indulgences. These prosciutto wrapped chicken thighs with rosemary are a bit of a departure from your everyday chicken recipe, but easy enough for a weeknight, and elegant and amazingly savory and delicious enough for a special occasion! AND…it’s Paleo, Low Carb/Gluten-Free and Whole30 compliant! Win!!
Steaming green beans or any vegetable is such an easy method of cooking in general, and making these Instant Pot Steamed Green Beans is a huge time savor (they only cook 1 minute!) and preparing them this way preserves the nutrients and color. Done perfectly every time! I’ve become a little obsessed with this amazing kitchen appliance, have you noticed? Well, I’m doing my best to eat healthy and not wait until January 1 to evaluate my food choices, and using the Instant Pot makes quick work of cooking healthy! 🙂