I will often roast several pans of vegetables in the oven for mid week meal prep, then use them during the week in lunches, as a side for dinner, in quesadillas, omelets, pasta, or puree and add to leftover rice to make veggie burgers. Any combination will do, but I like to aim for color to get the most anti inflammatory properties and eye appeal on the plate, plus varying textures.
Course
Salad, Side Dish
Cuisine
American, anti inflammatory, dairy free, gluten free, low fat, Mediterranean, vegan, vegetarian, weight loss
Keyword
30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Dairy Free, Detox, Meal Prep, Mediterranean, One Pan, Weight Loss
Prep Time15minutes
Cook Time30minutes
Servings4
Calories40kcal
Ingredients
You will need:
12cupscut vegetables such as red yellow, and orange peppers, red onion, carrots, fennel, broccoli, cauliflower, yellow squash, grape tomatoes, purple sweet potatoes, eggplant, shitake mushrooms, asparagus, butternut squash
Good quality spray oil - such as a MistoIf you don't have a Misto or way to spray oil, use a pastry brush
Fine sea salt
Instructions
Preheat oven to 350 degrees roast, convection setting
Assemble cut veggies on parchment lined baking pans, keeping veggies separate from each other
Roast until veggies are done to your liking - this will depend on vegetable type and your preference
Remove from oven, and sprinkle with sea salt before serving
Recipe Notes
You can buy precut veggies in the supermarket if you do not want to take the time to cut the veggies yourself. Keeping veggies separate on the pan will allow you to remove any that cook more quickly. For example, if you use purple sweet potatoes and asparagus, the asparagus will be done first, and can be removed from the pan, and the sweet potatoes can be returned to the oven. Harder vegetables, such as carrots, potatoes, and fennel can be sliced thinly for more even cooking time. Do not add salt until vegetables have been removed from the oven. This will give better browning of the veggies. Do add salt when veggies are still warm, so the salt will stick. If you do not have a convection setting on your oven, they will take longer. Parchment lined sheet pans lined will make for easy clean up