Roasted Vegetables

As moms trying to live a healthier lifestyle, but also trying to live our normal lives, we need a lot from our recipes. They need to be:
— Easy
— Healthy
— Something that we can use for more than one meal because we’re not doing this stuff every night
— Preferably use up stuff that’s sitting in our fridge before it goes bad (i.e. aspirational vegetables)
— TASTE GOOD

All that leads us to roasted veggies. I have specific vegetables I like to use, but you can use pretty much whatever is in your fridge. These veggies are separated into two groups: the ones that take more time to roast and the ones that take less time to roast. So here’s how we do this:

First, preheat your oven to 375 (F).

Group 1: Longer Roasting
These are your root veggies and tubers — things like onions, carrots, potatoes, sweet potatoes, parsnips, turnips, but also heavier squash like butternut squash. For this recipe I used:
3 sweet potatoes
A handful of baby carrots
2 Red onions

Chop these up into reasonably large chunks, season them how you like (I toss with olive oil, salt, pepper, garlic powder, ginger, and turmeric) and put them on a sheet pan and put in the oven for 60 mins.

WHILE GROUP 1 IS IN THE OVEN, GET TO WORK ON GROUP 2

Group 2: Shorter Roasting
These are things like peppers, cauliflower, zucchini, Brussels sprouts, etc. For this recipe I used
1 head cauliflower
2 zucchini
3 bell peppers (red, orange and yellow — I don’t like how the green ones taste)

Chop these up into large chunks and season them the same way you seasoned group 1. When there are 30 minutes left on the timer, remove the sheet pan from the oven, add the group 2 veggies to the group 1 veggies, toss them together, and roast everything together for the last 30 minutes.

Note: if you want to add asparagus, add that when there are 15 minutes left.

So now you have these gorgeous, tasty roasted vegetables — but what to do with them? Here are some ideas:

— Obv, have them as a side to whatever else you’re having
— Add some shredded chicken breast on top
— Made a roasted veggie salad. I use baby kale or mixed greens as a base, add shredded chicken, roasted veggies, and a little olive oil and balsamic vinegar. So filling and satisfying!
— Put them in an omelette or scramble with eggs the following morning.
— Or just eat them by themselves when you’re a little hungry!

Additional note: This recipe makes 6 generous portions (if there’s something you’re going to portion generously, let it be veggies!)

Enjoy!