Time to Roast

There comes a time in everyone’s life when they just don’t feel like cooking. For some people that comes sooner than others. And for some people, it comes all the time. There are a lot of people that view cooking as a hassle. There are even more people that think meal prep is the worst thing known to man. I am here to tell you that it doesn’t have to be.

I have noticed that people tend to go “wrong” when they try to do too much at once. Yes, it’s a great idea to do all of your meal prep on one day. It’s when you break it up that it becomes a task and a pain. Another key element it the “preparation” part. DO NOT WING IT WHEN IT COMES TO MEAL PREP. Figuring out what you are going to cook for the week moments before you start actually cooking is a very bad idea. Standing with the fridge door open trying to figure out what you have left and what you can put together is not the way to go at all. Trust me on that one.

There are some simple things that don’t require much effort at all and will have you looking like a top chef in front of all your friends at the office. One of those thing is roasted veggies. Yes, something as simple as roasted vegetables. The best part about making roasted vegetables, and personally why I love them so much, is that the oven does all the work. You just set and go and that’s it.

So let’s get started:

 Peppers

Onions

Carrots

Zucchini

Mushrooms

Olive oil

Salt and peper

Garlic

** you can add or take away any vegetable that you like. Add as many as you please to the list.

Here’s What You Do:

Line a baking sheet with foil or parchment paper. This will make clean up so much easier. You will thank me later. Pre-heat your oven to 400 degrees. Chop up all your vegetables. You want to make sure not to cut them too thin. When they are too thinly cut, they will cook faster and roast more and begin to burn while waiting for the other thicker pieces to cook. After nicely cutting the vegetables, begin to chop up your garlic. You want to go more towards the mincing side on this one. Place your cut-up veggies on the lined baking sheet in an even layer. Try your best not to have any pieces piled on each other. This will make sure that everything cooks evenly. Now you want to drizzle the olive oil on all of your veggies. Even though we are using olive oil, make sure not to get to wild with it and heavy-handed drowning the veggies in oil. Then you want to sprinkle your minced garlic, and salt and pepper to takes. Again, we are going the healthy route so watch the amount of salt you are adding. Once the oven is preheated, place the baking sheet in the oven. This should cook for about 30 to 45 minutes, depending on your oven. Make sure to give a light stir half way through so that the vegetables cook evenly. Once done, take out the oven and let them cool off before placing in your Tupperware.

What vegetables did you use to roast? What will you be pairing your roasted vegetable with? Let me know in the comments below. 

 

Laura CurryComment