How to: Roast Vegetables

Roasting vegetables is one of the best ways to ensure you eat all that produce you bought. Roast vegetables are a must for weekly meal prep. Roasting extends their shelf life, enhances their flavor, and gives you a fantastic supply of ready-to-eat, nutrient dense food.

Let's break it down:

What you need:

A large, metal sheet pan, your favorite veggies + olive oil, salt, and pepper.

Veggies to use with this method:

Sweet potato, broccoli, mushrooms, parsnip, cauliflower, Brussels sprouts, carrot, onion, garlic, bell pepper (any color)

Veggies to NOT use with this method:

White potato, leafy greens, squashes, peas, corn.

If you want to use any of these veggie, just cook them separately and mix in with your sheet pan of roasted veggies once everything’s done cooking.

How to Roast Vegetables

Preheat your oven to 400 degrees. 

Prep your veggies - clean, peel, core, etc. 

Cut everything into aprox the same size. I like to chop my veggies so everything’s in about 1 inch pieces. 

Toss all those veggies onto a large, metal, rimmed baking sheet. 

Do not use parchment paper or a glass pan. Your veggies will still cook up, but won’t brown and caramelize well if you use either of these items. 

Drizzle veggies with 2-3 tablespoon of olive oil, salt and pepper. Toss everything around so it’s well coated. 

Place in a 400 degree oven for 20-25 mins. Note: Your cooking time will vary, based on the size of your veggie pieces. (Small pieces = less time. Big pieces = more time.) 

Check on veggies and toss them around in the pan every 10 minutes or so while they’re roasting. This is a good time to see how they’re coming along. Veggies are done when they're browned and you can easily pierce them with a fork.

Remove from the oven and either eat immediately or let cool to room temperature before putting the in the fridge to enjoy later. 

Storing Roast Vegetables

A container of cooked veggies will last 5-7 days in the fridge.

And since everything’s already been washed, peeled, chopped, and cooked, you’re much more likely to grab roasted veggies and toss them in other dishes!

What to do with Roast Vegetables

What kinds of dishes could you add roasted veggies to?

Try: 

• Adding into a quesadilla
• Adding to your grilled cheese sandwiches
• Tossing with cooked quinoa, rice or other cooked grains
• Mixing into mac and cheese
• Tossing with cooked pasta
• Using as toppings on baked potatoes 

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