Colorful Roasted Vegetables For Meal Prep
Serves 435 mins prep55 mins cook
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.
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What you need
Instructions
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!View original recipe