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Epicurious

Meal-Prep Roasted Vegetables

This image may contain Food Lunch Meal Dish Plant Platter and Vegetable
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week. Use asparagus, brussels sprouts, onions—whatever vegetables you're craving. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe information

  • Yield

    8 servings

Ingredients

1 bunch carrots, cut into thick rounds
1 head of cauliflower or broccoli, separated into florets
3 Tbsp. extra-virgin olive oil
Kosher salt
4–6 sweet potatoes, scrubbed

Preparation

  1. Place racks in upper and lower thirds of oven; preheat to 425°. Toss carrots, cauliflower, and oil on a large rimmed baking sheet. Season with salt and toss again. Place sweet potatoes on a small foil-lined rimmed baking sheet. Roast veggies, tossing once, until browned and tender, 25–30 minutes for carrots and cauliflower and 35–40 minutes for potatoes.

TagsCarrotRoot VegetableVegetableCauliflowerBroccoli/BroccoliniSweet PotatoPotatoEasySideDairy FreeGluten FreeNut FreeVeganVegetarianHealthyishRoastDinnerBon Appétit
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