Have I mentioned how important meal prepping is for our busy little family of two? It’s incredible how much healthier we eat throughout the week if I prep food, especially veggies, over the weekend.
Today, I’m sharing one of my favorite combos to prep. This recipe’s got a few things going for it:
- It takes 10 minutes to prep, at the most.
- The roasted veggies act as an awesome base for several different types of meals throughout the week (more on that below)
- It’s easy enough to double or triple the ingredients if you want to feed more people or make it last longer
- It’s uber healthy and really delicious
- You don’t have to be a cook to throw this together!
Don’t feel like you need to stick to the veggies I chose. If you don’t like brussel sprouts, for example, swap them out for something else!
Obviously, the goal is to choose substitute veggies that are still packed with lots of vitamins, minerals, and phytochemicals. Try venturing out of your comfort zone and choosing a vegetable your family doesn’t eat very often. The brighter in color, the better (with the exception of cauliflower—which is one of the only “white” eats that is oh so good for you)!
What You’ll Need:
- 10 minutes for prep; 25 minutes in the oven
- A closeable container for mixing ingredients — I used a large plastic tupperware container
- Also suggested: A container to collect vegetable scraps
- A knife for chopping veggies
- Baking sheet lined with aluminum foil
- Your choice of 3–5 veggies. I chose:
- 12 brussel sprouts
- 3 carrots
- ~10 asparagus
- 1 yellow onion
- Also suggested: 2 cloves of garlic
- Salt + pepper
- Chili + lime seasoning (or your choice)
- 2 tbsp EVOO
Preheat oven to 375*F
Chop your veggies; discard the food scraps, and collect cut veggies in shakeable container
Pour 2 tbsp extra virgin olive oil over veggies
Sprinkle spices on top
Shake, shake, shake!
Spread out coated veggies on tin-foiled baking sheet
Bake for 25 minutes
And you’re done! Store away for use throughout the week, or take a few more minutes to use it as the base for:
- A wrap — just wrap it in a collard green or large iceberg lettuce leaf, perhaps add some mustard and protein (I’d opt for chickpeas with this veggie combo)
- As a topping for a salad — if storing for the week ahead, add this to the bottom of a tupperware, then add salad greens on top. Don’t apply dressing until ready to eat to keep the greens fresh. Add sunflower seeds for a little crunch!
- A healthy burrito bowl — just add rice and beans.
- A pasta main course — cook the pasta, mix in the veggies, and store for the week.
- A sweet + spicy side dish — drizzle on honey and sprinkle on flax seeds for an Omega-3 boost.
Questions or comments? Make sure to include them below! And if you try this recipe, check in with us on social media and make sure to include #inmotionwithRPM
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