A great example of something that I prepare in advance for a week’s worth of meals is roasted vegetables. It is a super simple, mindless dish that is great for providing your needed fibrous carbohydrates. Roasting vegetables is great for maintaining their vitamin-rich qualities while making them delicious. Having a large batch of veggies is also really versatile in that it can accompany a great variety of meats, and things such as rice or sweet potato when dishing out individual-sized portions (as mentioned in my “Food Prep” post). It is a really basic process that has pretty much become a habit, and helps keep my meal planning for the week easy, so I thought I would share.
Steps:
- Preheat oven to 375 degrees.
- Using a large lasagna/roasting pan, spray a light coat of olive oil.
- Add two 16 oz. bags of Brussels sprouts and two or three 12 oz. bags of broccoli florettes in a single layer within the pan.
- Coat the top of the vegetables with another light layer of olive oil.
- Sprinkle vegetables with sea salt, black pepper, and granulated garlic. No exact measurements are used for this, I just use a light dusting of each.
- Cover pan with foil and roast for 25-30 minutes until they’ve reached your desired tenderness. Enjoy!
*This can make as many servings as you wish, but typically we can use it for 12-14 servings throughout the week.