Meal Prep: Oven Roasted Vegetables

This is my go-to side when it comes to meal prep.  The usual consists of a protein, brown rice, and roasted veggies.  It’s simple, cheap, and tasty!  The cooking time depends on the type of vegetable, I’m only going to put the ones I’ve tried but there’s a good guideline here on the general roasting time for vegetables.

  1.  Preheat your oven to 425 degrees
  2.  Prep your veggies:  wash, dry, and chop
  3.  Line a baking sheet with foil and drizzle/spray with olive oil
  4.  Arrange the veggies in a way where there is an equal amount of space in between them, if you let them touch they won’t get a chance to properly roast and will end up being soggy (I learned this the hard way)
  5. Olive oil the veggies and lightly season with salt and only salt (this brings out the natural flavors) For broccoli my sister uses Trader Joe’s Everyday seasoning and it’s delicious
  6. Place it in the oven and wait until they are easily pierced with a fork and show signs of charring on the tips/edges/other side.  These are estimates of cooking times based on past experience:
    Asparagus & Zucchini:  40-45 minutes
    Broccoli & Cauliflower:  25-30 minutes
    Cherry tomatoes:  20-25 minutes
    Eggplant:  30-40 minutes (these aren’t very good roasted but I just wanted to try lol)
    Potatoes:  45-60 minutes
    Carrots:  35-40 minutes
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