Roasting lots of vegetables at one time is an easy and efficient way to prep meals for the week. If you prefer a different vegetable then what’s listed below simply swap out what you do not like and add in extra of what you do like to eat. Key is to eat a variety daily.
- 1 red or yellow beet, peeled
- 1 rutabaga, turnip, or parsnip, scrubbed
- 1 sweet potato or yam, scrubbed
- 1 head broccoli or 12 Brussel sprouts, trimmed
- 2 TB coconut or olive oil
- Sea salt, cinnamon, cayenne pepper, or chili pepper OPTIONAL
- Preheat oven to 375-400 degrees. If you have a convection roast option, use it.
- Cut all vegetables into bite-sized pieces, aiming for relatively equal sizes to allow for even cooking.
- Place veggies on roasting dish and drizzle with coconut oil or olive oil, toss to coat. If using coconut oil, you may need to gently melt it. To do this, place the coconut oil in the empty roasting dish and pop it in the oven for 5 minutes then add veggies and toss.
- Add on any desired seasoning, toss to coat veggies.
- Roast for 30-45 minutes, depending on how big the pieces are. You’ll know your veggies are done when they are fork tender. Be sure to toss the veggies at least once while baking.
- Store the vegetables in a glass container with a tight fitting lid for 5-6 days in the refrigerator. Gently reheat them with a bit of coconut or olive oil.
Treat Yourself Well!