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.
Course Main Dish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1mediumsweet potatochopped into wedges
1mediumonionyour choice of color, chopped into wedges
Preheat the oven to 425 F (220 C). After washing and chopping your vegetables, prepare two baking trays with foil (optional).
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!
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.
Add the minced garlic to the broccoli before placing the trays in the oven.
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!
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.