Meal Planning: Roasting Vegetables

Seasonal Vegetables

One of the best things about Fall is the wide variety of tasty, seasonal produce that you can get your hands on. Pumpkins, sweet potatoes, squash, apples, and pears are just the beginning. Meal planning around these items is pretty easy too, partly because they keep for such a long time in the pantry.

I am crazy about roasted vegetables. I’m a super lazy cook, and the fact that you can throw some veggies in the oven, walk away, and then return to a delicious dish is irresistible to me. So without further ado, here’s my super simple roasted vegetable recipe:

1 Preheat the oven to 450 degrees.

2 Wash and trim your veggies (I like to mix Brussels sprouts, red onions, broccoli, and carrots, sometimes even walnuts, but the combinations are endless)

3 Toss the veggies with enough basting oil to coat them, and season with salt & pepper to taste.

4 Arrange your veggies on a baking sheet in a single layer.

5 Roast your veggies on the center rack for about 30 minutes, or until tender.

Roasted Vegetables Plate

As an added bonus, you can throw these roasted vegetables into an omelet as a healthy breakfast option (unbelievably delicious- you can thank me later), or use them as a salad topper.

Published by

4 thoughts on “Meal Planning: Roasting Vegetables

  1. My favorite thing to do is throw things in the oven too. I’m currently enjoying some roasted delicata squash while reading your post!

Leave a Reply