Weeknight Timesaver: How to Roast Vegetables

After a long day, the last thing you want to do is prepare a complicated dinner. But some nights, a quick cold salad just doesn’t cut it. One of my favorite recipes that I encourage my clients to prepare weekly is a classic: Roasted Vegetables. A quick, simple side dish, roasted vegetables can be ready in less than 30 minutes, with hands on time of only about 10 minutes.

Great Vegetable Options Include: 

  • Beets
  • Broccoli
  • Cauliflower
  • Onions
  • Carrots
  • Garlic
  • Bell Peppers
 Roasted beets, broccoli, carrots, onions and garlic over millet with fresh basil and parsley.

Roasted beets, broccoli, carrots, onions and garlic over millet with fresh basil and parsley.

Starchy vegetables are also wonderful, but we’ll leave the potatoes for another day. For a complete meal, you can serve roasted vegetables alongside other quick-prepped foods. Many take only 20 minutes or less to prepare, but if you’re opting for a canned option, please remember to select a product where the can was not lined with BPA such as Eden Foods.

Quick Cooking Companions:

  • Millet
  • Quinoa
  • Baked or Poached Chicken Breast
  • Canned or Smoked Salmon or Anchovies
  • Canned or Boxed White Beans: i.e. Cannellini, Navy

Roasted Vegetables 

Ingredients

  • 1 ½ Cup of Your Favorite Vegetables Diced or Sliced into Equal Sizes
    • For quick cooking beets, slice thin rounds
    • For cruciferous veggies (broccoli…) slice stem thinly, and include florets
    • For carrots, slice ¾ inch rounds
    • Quarter onions, or simply peel garlic cloves
    • Juice of ½ Lemon, slices of ½ Lemon
    • 2 Tbsp. Olive Oil
  • Sea Salt and Pepper to Taste
  • Additional Optional Seasonings to Sprinkle (1/4 tsp or so):
    • Garlic Powder
    • Curry Powder
    • Paprika
    • Crushed Red Pepper
    • Oregano

Kitchen Tools Needed

  • Oven- Preheat to 400 degrees F
  • Baking Sheet (or two if doing double batch: 1 ½ cup chopped veggies per sheet)
  • Parchment Paper

Preheat oven, dice vegetables and place them into a mixing bowl. Add lemon juice, olive oil, spices and salt and toss to coat. Set aside and cut parchment paper to fit baking sheet. Spread vegetables on sheet, evenly spaced. Bake for 20-25 minutes, until tender and slightly browned. Serve alongside whole grains and a quality protein for a delicious healthy meal. 

Eat up! Each ½ cup of these babies counts as a serving of vegetables, helping you reach those daily minimum of 7 we're aiming for. Roasted Vegetables will keep in the refrigerator for 5-7 days; add to salads or grain bowls all week long! Check back for more timesaver meal prep tips and follow me on Instagram and Facebook for food, diet, and stress management tips especially crafted for the busy creative professional.