Batch Cooking: Roasting Veggies for the Week Ahead

Jeff and I are in the midst of a busy season, and there never seems to be enough time to prepare lunch/dinner during the week. I bet you can relate to the feeling of having groceries but not wanting to prep/cook/wait when you’re hungry and just off work. I honestly didn’t think that I needed to meal prep. I always thought, “I can make my lunch the night before!” But, there are times when I just don’t have as much bandwidth during the week as I think I would. So, I have been trying to prep a few things on Sunday. When I roast the veggies for the week, we are more likely to incorporate them into meals later, such as what we did here!

Ingredients:

  • 2 bell peppers, sliced and seeded
  • 1 cup brussels sprouts, quartered
  • 1 Cup fingerling potatoes, halved
  • 1 sweet potato, chopped

Directions:

  1. Preheat oven to 400′ F. Toss veggies in olive oil, salt, and pepper. Roast about 30 minutes or until just tender and golden brown.
  2. Cool and place separate into containers for the week, as desired.
  3. Then heat as desired throughout the week! Add salt or any other seasoning as needed.

See, it’s easy–this only took about 30 minutes, and now there are plenty of meals to get us through ’til Friday. And we threw a handful of the veggies onto a delicious cauliflower crust that night, complete with some tomato sauce and topped with shredded mozzarella cheese, and this was our Sunday dinner. Bon appetite!

–Leah and Jeff

 

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Leah’s lunches
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Cauliflower pizza crust topped with roasted veggies

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