Oven Roasted Vegetables (meal prep)
vegan ~ gluten-free ~ soy-free ~ dairy-free
Serves: about 12 (yielded 2 large baking sheets)
Total Time: 1 hour
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams
These oven roasted veggies are the perfect meal prep. The best part is that you can mix up the vegetables and it makes dinner for the week so breezy. They are the perfect main dish, side, lunch, or dinner. These were so delicious with the cilantro sauce I recently made. Enjoy!
Ingredients:
2 Bunches of Carrots
2lbs Yellow/Gold Potatoes
1lb Small Red Potatoes
3lbs Sweet Potatoes
2 Shallots
1 Yellow Onion
3-5 Garlic Cloves
1 Head Cauliflower
Extra Virgin Olive Oil
Smoked Paprika
Chili Powder
Onion Powder
Celery Powder
Garlic Powder
Salt/Pepper
Directions:
-Pre-heat oven 400 degrees F.
-Peel/Prepare the vegetables: I typically scrub the carrots/potatoes. I peel the sweet potatoes and cube along with the potatoes. Rough chop the carrots and the red potatoes were kept whole because they were very small. Peel and cut the onions/shallots into thick slices. Break up the cauliflower into florets. For the garlic cloves, I just peel and smash each clove with the side of the knife.
-Place veggies on a large baking sheet (I line with parchment paper for easier cleanup and non-sticking).
-Drizzle generously with extra virgin olive oil and season to taste.
-Bake for about 1-hour and check after 45 minutes for doneness.
Enjoy!
