Description
Roasted veggies are a meal prep staple; colorful, hearty, delicious in any season!
Ingredients
Scale
- 1-2 c Cubed Butternut Squash or Sweet Potatoes
- 5-6 Medium Rainbow Carrots, peeled and sliced lengthwise
- 1 c Broccoli
- 1 c Cauliflower
- 1-2 tbps Avocado Oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Place cubed, sliced and prepped veggies {squash/sweet potatoes, carrots, broccoli, cauliflower, or other vegetables of choice} on a sheet pan and drizzle with avocado oil {or cooking oil of choice}. Feel free to add minced garlic and additional seasonings if you’d like, like salt and pepper. Sometimes I’ll event toss all vegetables in a large ziplock bag with minced garlic and seasonings prior to placing them on the sheet pan.
- Roast vegetables at 350 degrees for 25-30 minutes. Until golden and slightly soft.
- Add roasted vegetables to bed of raw greens, or to the meal prep lunch of your choice.
- Eat immediately as a warm salad or bowl, or store in the fridge overnight as a meal prep bowl.
Notes
*Feel free to customize roasted vegetables based on your personal preference or what you have on hand in the fridge or freezer.
**For meal prep roasted veggies — batch roast vegetables ahead of time {scaling recipe to cover as many meals as you would like}. Let vegetables cool and store in glass lock container in refrigerator until needed. Roasted vegetables should last 2-3 days in refrigerator. NOTE: using less avocado oil OR using spray avocado oil can help prevent your veggies from getting soggy.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Meal Prep, Lunch
