Meal Prep Roasted Vegetables

Helga Glaesel de BlandingFebruary 25, 2019

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We have already shared some of the recipes we use for our Monday cooking, which is the day I dedicate to meal prep for the week. We also shared a post dedicated to our Meal Prep Tips, so you can also take advantage of this method to have more time for yourself or other tasks during the week. This time, we are sharing my simple Vegetable Meal Prep, these are the vegetables that we eat the most at home.

We have broccoli and sweet potato almost every week as a side dish to whatever meat recipe I prepared. The reason why we choose to eat these two particular varieties so often is that broccoli is considered a Super Food because of its nutritional makeup. It is loaded with fiber, antioxidants to fight cancer, and vitamin C to aid in iron absorption. The way I always prepare it, and have done so for years and never get tired of it is: roasted. Roasting your vegetables is easy, it does not require a lot of oil or butter and this method helps retain nutrients, as long as you don’t overcook them. You won’t want to eat them any other way after you try this!

Sweet Potatoes are our other choice of weekly vegetable, because not only are they delicious and have a sweet bite to them, but they are chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits, as well as anti-inflammatory nutrients, vitamins A and C, which makes them an excellent choice for those suffering from arthritis.

Sometimes, we have butternut squash instead of sweet potato if it’s in season, this vegetable is popular around the fall and winter season, and we can still find it at the store during the first months of the year. It is one of the most nutrient-dense vegetables we can find, and one of the best foods to eat to protect your body against cancer. It’s packed with carotenoids, known as beta-carotene, which our body naturally converts to Vitamin A.

So now that you know a little bit about why these veggies are so healthy, read on to learn the roasting method for each one so you can include them in your family’s meals. I am sure they will love them as much as we do!

Helga

Meal Prep Roasted Vegetables

A Foodies’ Kitchen original recipe

Ingredients:
Butternut squash
Broccoli
Sweet Potatoes
Olive Oil
Salt and pepper
spices such as paprika, Italian seasoning, garlic powder
lime zest (optional)

Procedure for the Butternut Squash:

Preheat the oven to 425ºF.
Use a vegetable peeler to peel the butternut squash. Slice it into two, lengthwise.
Place flat side down on a baking sheet, and using a sharp knife, make slices horizontally without slicing all the way through. This is called “Hasselback”
Coat evenly with olive oil, using a brush. Sprinkle with salt and pepper and season with selected spices: Italian seasoning, for example.
Bake for about 25 minutes, until tender a slightly golden.

Procedure for Broccoli:

Preheat the oven to 425ºF.
Cut broccoli into florets and spread on a baking sheet
Coat evenly with olive oil, using a brush or your hands. Sprinkle with salt and pepper, garlic powder and lime zest.
Bake for about 16 minutes, until cooked. Some of the pieces will look slightly golden.

Procedure for Sweet Potato:

Preheat the oven to 425ºF.
Peel and cut sweet potatoes into cubes. Try to cut them into evenly sized pieces.
Coat evenly with olive oil, using a brush or your hands. Sprinkle with salt and pepper, paprika and you may also sprinkle some Italian seasoning.
Bake for about 25 minutes, until slightly golden. Some of the pieces will become crisp.

Have you made this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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