I roast veggies every single week in some form or fashion. However I usually don’t take the time to try to fancy them up by any means. I chop them, spray a little olive oil on them, hit them with a little S&P, and call it good. While this method is quick, and it works for me, this week I decided to actually put a little more effort into the roasting process. It added a whopping two minutes on to my prep time, but the difference this two minutes made was undeniable.
There are two things I did differently with these veggies. First, instead of forgetting about the veggies after they went into the oven, I set a timer for 20 minutes (this is halfway through, total roast time is 40 minutes) to take them out to flip everything so all the veggies could be evenly roasted. You don’t necessarily have to do this, but it definitely makes the veggies crispier. I typically find that my sweet potatoes are always really soft even if I roast them for longer than 40 minutes, so this definitely makes all the difference. Thanks for the tip @wellnessforthewin (follow her if you don’t already!).
The only other thing I did differently was that I seasoned my olive oil (with more than just salt and pepper!) and coated the veggies with the olive oil mixture instead of sprinkling the seasoning on the veggies when they’re on the cookie sheet. I felt like this more thoroughly seasoned them and it gave all the veggies an even coating!
This roasting method can be used for any and all veggies! In addition to brussels and sweet potatoes, I do cauliflower, broccoli, carrots, zucchini, etc. This is how I meal prep large amounts of veggies for the whole week and typically two pans of veggies lasts me five days! It’s quick, easy, and there’s minimal clean up!
- 3 large medium sized potatoes, chopped
- 1 lb brussel sprouts, halved
- 1/4 – 1/3 cup avocado oil (I use Chosen Foods!)
- 2 Tbsp honey/maple syrup
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp onion powder
- 1 Tbsp minced garlic
- 1/4 cup reduced sugar dried cranberries
- Preheat oven to 375 degrees.
- Put all your veggies into a large mixing bowl and set aside.
- In a small bowl, combine olive oil, honey, spices, and garlic. Whisk until combined.
- Cover your veggies with the olive oil mixture and coat evenly.
- Dump onto a baking sheet and spread evenly.
- Roast for 40 minutes, flipping halfway through.
- While the veggies are cooling, sprinkle them with the dried cranberries.