Looking to get more vegetables in your diet? Roasting vegetables is an easy, healthy way to make a large batch to last several days.
Every time I make a big sheet of vegetables I always wonder why I don’t do it more often. After all, it’s often cheaper to buy vegetables in bulk, once you cut them there’s very little work involved, and it’s so convenient to just reheat them throughout the week to go alongside any protein of your choice or cooked in a skillet with a few eggs cracked on top.
This post is not a true recipe, but instead a guideline. Because I like to use my vegetables in different dishes throughout the week, I usually keep things simple with just olive oil, salt, and pepper then add extra seasoning to just part of the batch to match whatever I’m serving that night. Again, totally your call!
Some general tips for roasting vegetables:
Guide to Cooking Times (again, these are just guidelines, cooking times will vary by how thin you slice your veggies):
-Asparagus (whole, with just the bottoms trimmed ½ an inch)
-Green beans (whole, trim the ends)
-Jerusalem Artichokes (cut into large chunks)
-Zucchini and Summer Squash (cut into ½-inch thick slices)
-Bell peppers (cut into ½-inch wide slices)
-Brussels sprouts (cut in half)
-Carrots (peeled and cut into 3-inch sticks)
-Eggplant (cut into slices)
-Parsnips (cut into chunks)
-Potatoes (cut into wedges or slices)
-Butternut squash (cut into 2-inch pieces)
-Fennel (cut into wedges)
-Onions (cut into slices)
-Sweet potatoes (cut into wedges)
-Pumpkin (cut in half with seeds removed)
-Sweet potatoes (Whole)
Next week I’ll show you some of the ways I incorporate roasted vegetables into my weekly meal plans!
Here’s a toast to the weekend, finally!
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