Roasted Veggies, Your Gateway to Easy Meal Prep
Plate from Anthropologie (old); Nails the victim of COVID-19.
Welcome to week 5 of being at home! Hope everyone is hanging in there and finding things to do. If you need some inspiration on how to keep yourself healthy and busy, make sure to check out my 35 ideas post!
Yesterday Ben and I enjoyed a very low-key Easter. We went to the church of Whole foods and worshipped all the Siete products I could fit into my basket. I truly had the best time shopping because NO ONE was at the store and it was the first time ever we were able to leisurely walk the aisles, take in all the things and not be afraid someone’s cart was going to cut one of us off at the ankles. It was pure bliss.
We picked up so many things…Siete taco seasoning, Siete taco shells (hard and soft), Siete queso, Hu crackers, avocado oil, pasture raised eggs, fresh produce, organic/eco-friendly wine and a few other things. We make a run to Whole Foods every once in awhile to grab certain things that Giant Eagle doesn’t carry. We do this becauseWhole Foods can be expensive so we don’t do our regular shopping haul there but we do at Giant Eagle (hello fuel perks).
Since I picked up a lot of fresh produce today, there was some older produce I needed to use up and not let go to waste. The answer for me is always - roasting! I love the smell, taste and texture of roasted vegetables so much it really is the only way I cook them. I don’t know about you but sometimes getting my veggies in can be a challenge. I’m always looking for tips and tricks to sneak more veggies into my diet but for me roasting is a great way especially if you need a side or if you are making a one pan meal.
I was able to use up half a cauliflower head I totally forgot about until Ben mentioned it me, a sweet potato and half a red pepper (saved the other half for a quick on hand snack).
Here is what I did:
I cut up all the veggies and placed them all on a sheet pan.
Sprinkled with avocado oil, salt, pepper, onion powder and chili powder.
I set the oven at 425F and roasted for about 22 mins, moving the veggies around half way through and took them out when they had a little char on them.
I cut up sausage that was about to expire and placed into a skillet and heated it up. You could place onto the sheet pan too but I had so many veggies I just cooked the sausage while I waited.
For me, this made lunch plus two more meals for the week. It was a quick way to meal prep without the pressure of meal prepping. Sometimes when I’m not thinking about needing to meal prep it just happens!
Sheet pan or one pan meals are a great way to make a quick dinner or meal prep with easy clean-up. You can mix and match your veggies and proteins and make all sorts of combinations. It seriously is my go to when I cannot think of things to cook and need to cook up produce before it goes bad.
So yummy….enjoy!