How to roast veggies all together and what to make with it!

Roasted Veggies for the Week…

Roasted vegetables are the best. Roasting adds a sweetness that is undeniable. You will eat a lot more veggies without even trying, especially if they’re cooked one day and ready for the week. Read on to see what I made with some of these veggies (along with sautéed kale and walnuts). #outofthisworld It was also nice to have sides for the week, just heat and eat! Cauliflower, okra, sweet potatoes, butternut squash, red onions, golden beets, and broccoli!

Sautéed kale, along with roasted veggies, brown rice and walnuts.

I originally had this spread out on two baking sheets. The veggies need room to roast and caramelize. You don’t want them to be too close together. My husband doesn’t like it too toasty, I on the other hand like it dark and toasty-roasty. Where the deep roasted flavors come through. So I alternate back and forth 😉 I set out to roast a weeks worth of veggies in one day, which is so perfect for heating up as a side or as a meal. This was a little more than I thought I would end up with (and not all are pictured).

For dinner (pictured above) I cooked brown rice (Trader Joe’s Organic – freezer section – 3 minutes). If serving later in the week – reheat the veggies however you like (I used the oven to keep the crunch in some of the veggies, they heat very quickly). Spoon a small amount of rice, then the veggies, topped with sautéed kale and crunched up a small handful of walnuts. A tiny drizzle of EVOO (olive oil) and 💥BAM! dinner is served!

HOW

Two baking sheets. Preheat oven to 425℉. On a few cookies sheets* add prepped veggies (washed and cut up to be similar in size). Add to large bowl, drizzle with olive oil and shake a little salt and pepper. Toss to coat well. Use oil covered hands to wipe on the baking sheets to give them a LITTLE oil. Add the veggies that take the longest:

Beets, onion, sweet potato, butternut squash – roast for about 30-40 minutes – so after I put the sheets in the oven I set the timer for 20 minutes (I had things cut smaller which cooks faster), then rearranged baking sheets (veggie shrink a little when cook), add the okra, cauliflower and broccoli, back into the oven for another 15-25 minutes. They all ended up being done about the same time. I personally would have left these another 5 minutes but we were hungry and it smelled so good and we tasted and it was excellent, so…

*Note: I use the convection setting on my oven, it’s makes a difference! You can set the oven about 5 degrees cooler (420- vs. 425) and keep an eye on it unless you’re used to it. If it smells done, it likely is, so be sure to pull it out and check it.

Enjoy!!

✍️ Until next time…

Make my day and leave a (public) comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.