How To Roast A Lot of Vegetables For Meal Prep

Vegetables are the lifeblood of my healthy meal preps, so naturally, I need a lot of them every week.

What’s the best, most time-efficient way to cook up a bunch of vegetables?

Roasting them, duh!

Here’s what you should know about roasted vegetables.

  • When you apply heat to vegetables through any cooking method (steaming, boiling, microwaving, roasting), they lose some nutrients. But that doesn’t mean they’re no longer healthy! If roasting vegetables makes them taste amazing to you, keep doing it because it’s better than not eating them.
  • That being said, some vegetables, when roasted, have more to offer in terms of nutrients and this method of cooking makes it easier for your body to absorb them.
  • Root vegetables are the probably the best when roasted, but you can pop any veggie in the oven and make it taste amazing (as long as you keep an eye on some of the smaller and thinner ones, like kale and asparagus!).

Obviously, not all veggies are made the same. Each group has different optimal cooking times! How long you cook veggies also depends on how small you chop them. Roasting a whole potato takes a lot longer than roasting a potato chopped into wedges!

When roasting veggies at 425 degrees, here’s how long they’ll need to stay in the oven:

  • Kale: 5-10 minutes
  • Asparagus, green beans,peppers, yellow squash and zucchini: 10-20 minutes
  • Brussels sprouts, cauliflower, broccoli and tomatoes: 15-25 minutes
  • Onions, beets, potatoes, sweet potatoes, parsnips and carrots: 30-45 minutes
  • Butternut squash, acorn squash and spaghetti squash: 20-60 minutes depending on the size

This recipe is NOT a full meal prep like most of my other recipes. So I suggest that while those veggies are roasting, you also cook up some rice or quinoa and throw some tofu, fish or chicken in a pan on the stove to turn this recipe into a complete meal.

Flavor suggestions for roasted veggies:

The recipe below just has salt, pepper and garlic (my go-to for everything) but here are some ways to spice veggies up in the oven.

Sweet potato: add cumin, a small dash of cayenne and cinnamon OR add agave syrup

Broccoli: add lemon juice and minced garlic

Zucchini and yellow squash: add paprika and oregano

Red potatoes: add thyme and rosemary

Asparagus and green beans: add minced garlic

Carrots: add dill or cayenne or agave syrup

When in doubt, just add more black pepper and garlic!

I hope you enjoy the recipe below! Learning how to properly roast veggies changed my life, and I’m pretty sure it will change yours too.

Do you get bored of eating the same thing all the time? Sign up below to get my free and easy to follow mini meal plans to help you crush your health goals!


Print Recipe
Colorful Roasted Vegetables For Meal Prep
Roasting vegetables is one of the easiest ways to pack your meal preps with nutrients, protein and vitamins. Plus, it saves a ton of time in the kitchen and makes clean up a breeze! The recipe below is very simple, but if you're feeling confident I encourage you to spice it up.
meal prep roasted vegetables broccoli and asparagus on a tray
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
meal prep roasted vegetables broccoli and asparagus on a tray
  1. Preheat the oven to 425 F (220 C). After washing and chopping your vegetables, prepare two baking trays with foil (optional).
  2. Next, toss the veggies in a bowl with 1 tablespoon of oil each and salt and pepper to taste. I suggest doing 1 veggie group at a time to keep them separate. After you're done with one group of veggies, dump the bowl out on the prepared tray, then add the enxt group of veggies in the same bowl so you don't have to do a ton of dishes!
  3. On one tray, place the sweet potato and onion together (they cook longer) and the other place the broccoli and squash. Make sure there's some space between the chopped pieces if possible.
  4. Add the minced garlic to the broccoli before placing the trays in the oven.
  5. Bake the broccoli and squash for about 20 minutes and the sweet potato and onions for about 30 minutes. You'll know they're done when you see them getting crispy!
Recipe Notes

Some notes:

While baking, you can flip the vegetables over about halfway through if you want, but I never do this (I'm lazy?).

You can use these vegetables as a "buffet" meal prep, meaning just putting meals together as the week goes on. Or, you can divide them evenly into 4-5 containers for meals.

To make these complete meals, add protein (tofu, quinoa, chicken, fish, shrimp, beef, legumes, etc) and a complex carb or grain (rice, whole wheat pasta, legumes).

You can easily sub these vegetables for other ones depending on your tastes! Refer to the rest of the post above to learn more about your options for roasting vegetables.

Got questions? Drop 'em in the comments below.


Share this Recipe
Leave a Reply

Your email address will not be published. Required fields are marked *

Who has time to cook every day?
Not you! Sign up and get my FREE Meal Prep Essentials For Busy People guide so you can save time and effortlessly eat healthy during the week.
I don't like spam either! Your address is safe with me.