Jamaican Jerk Roasted Veggies

I found this cute little spice shop online that uses organic, natural spices and have really enjoyed their combinations. So, I decided to try making my own blends up. My favorite was our Cajun blend – cayenne, thyme, oregano, fennel, paprika, cumin, mustard and white pepper. But I ran out today! So I thought it was time I tried out the Jamaican Jerk I had put together. The blend is: thyme, allspice, ginger, cayenne, paprika, nutmeg, clove, cinnamon and white pepper. The smell is invigorating. It has a spicy, sweet flavor with lots of depth.

photo credit

Jamaican Jerk Roasted Veggies

(for a large family – 10 people sized)

  • 8 organic Russet potatoes, chopped
  • 1 onion, chopped
  • 2 bunches broccoli, chopped
  • 4-5 cups black beans (I soak and then cook these up in bulk and then freeze it in ready to grab quart bags)
  • 3 colorful carrots, chopped
  • Jamaican Jerk seasoning
  • Pink Salt
  • Tallow, Coconut oil or butter

Method:

  1. Put potatoes in one large casserole dish and the veggies in another.
  2. Throw in 3 big scoops of your choice of fat on each pan.
  3. Sprinkle salt until well coated.
  4. Sprinkle the seasoning very lightly – it’s pretty spicy, and you can always add more spice if you want later.
  5. Bake the potatoes first in a preheated oven at 385 for about 30 minutes.
  6. Then add the veggie dish to the oven and stir the potatoes. Bake another 30 minutes. Stir every 15 min or so to help evenly spread cooking and seasonings.
  7. Taste veggies to see if they’re done, bake longer if necessary; add salt or seasoning to desired taste.
  8. Either serve with potatoes on bottom and then veggies on top, or next to each other.
  9. Could add a garnish of soured cream. ENJOY!