• Roasted Veggie Prep

    I wouldn’t classify this as a recipe because lets be honest, this is not a new thing and there are no hidden secrets as to roasting, but as you all know, I love to share so here goes. This is what I do pretty much on a weekly basis and what I find is that when I do this at the beginning of the week (usually Sunday or Monday) it makes meal time during the week super simple and lends itself to eating healthier in the end. I use whatever vegetables I roast or steam for so many meals….breakfast, lunch, snacks and dinner! I use them in my omelettes, salads, smoothies, bowls, yogurt and dinner sides! Certainly use whatever seasoning you like….I am constantly changing the seasonings and flavors I use!  I encourage everyone to try it!

    some serving suggestions…

    hummus on top is the best, a great snack!with your eggs (done any way)!

    in yogurt bowls (my fave)
    in bowls or saladsin smoothies & smoothie bowls…storage…

    Roasted Veggie Prep

    Ingredient Suggestions:

    • carrots
    • sweet potato (sliced into rounds or wedges)
    • zucchini (sliced into rounds or chunks)
    • broccoli florets
    • cauliflower florets
    • butternut squash, cubed (I usually buy this cut up….much easier)
    • mushrooms
    • asparagus
    • any potato or veggie you like
    • olive oil or avocado spray (Chosen Foods is my fave)
    • himalayan sea salt
    • pepper
    • curry powder
    • cumin
    • turmeric
    • cinnamon

    Some of the vegetables I roast or steam weekly are carrots, sweet potatoes, zucchini, mushrooms, broccoli, brussel sprouts, cauliflower, butternut squash and asparagus, but use whatever veggies are your favorites. I usually roast them but sometimes I steam them which is super simple. You can either place them in a pot fitted with a steamer and do so on the stove. If using this method, just check the veggies for tenderness because everyone like their veggies cooked differently. I like mine on the crunchier side when steamed.

    As for roasting, heres what I do…


    Preheat the oven to 425 degrees.

    I roast each variety separately because they all roast differently and I like to store mine in their own containers. When roasting any veggies the key to nice crisp veggies, is to roast them in a single layer and be sure not to crowd them because what happens then is that they steam instead of roasting and if you’re like me you like your roasted veggies golden brown!

    Ok so take out your pans and if you want easy cleanup (who doesn’t) then line your pans with foil. I like to use either avocado or olive oil when roasting my veggies. Give a quick spray to the pan, add the veggies, spreading them out so as to not crowd them. Give them a good spray of the oil and mix them so that they are nicely coated. Do not over oil them or they will become soggy!  Sprinkle with any of the ingredients I mentioned above. Generally I just use salt & pepper but I love curry and cumin and I love cinnamon on cauliflower, carrots and sweet potatoes. Play around with the seasoning…

    Place pan (I do one at a time) in the oven and bake for 35-45 minutes. Broccoli, cauli and zucchini cook quicker so watch them.  I sometimes turn on the broiler for a few minutes at the end so its extra golden because I’m a “well-done”   aka “crispy” kinda girl! Remember to watch them though as I’ve burned my share!

    Once done, remove from oven, allow to cool fully, put them in glass containers and store in the fridge.

    Add them to salads, omelettes, egg bowls, or just serve on the side with your favorite protein!

    This all may seem time consuming but I promise you it makes meal time so much easier during the week. If I have leftovers by the end of the week, I freeze them and use them for smoothies!






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