How To: Roasted Veggies
If you have read my blog on meal prepping than you have already learned about my undying love for roasted veggies and how roasting a big batch once a week saves me so much time throughout the rest of the week! My husband and I have roasted veggies for every breakfast and lunch, and some dinners as well! Having them already prepped ensures we get in the recommended five to nine servings a day.
(A serving of vegetables is about one cup, about the size of a small fist, of raw leafy greens and half a cup, or half a fist, of all other veggies.)
Most people don't eat enough veggies, so having roasted veggies on hand makes meeting that five to nine servings so much easier. Plus, they are delicious!
Make sure you are roasting a variety of vegetables - the more variety in color, the better.
My go-to's are: sweet potato (orange kumara), carrots, pumpkin, butternut squash, zucchini (courgettes), kamo kamo, red/yellow/orange peppers, beets, parsnip, garlic and red onion.
Some other options are: potatoes, eggplant, brussels sprouts, asparagus, broccoli, cauliflower, rutabaga and turnips.
So let's get to it... How to: Roasted Veggies
What You Need
Vegetables of your choosing (Remember - a variety of colors!)
Seasonings (see #4 under instructions)
1. Heat the oven to 225C (437F) - Setting: Convection Bake
2. Chop up the veggies into uniform pieces so they cook evenly. Separate the softer veggies from the harder ones: ex. harder veggies like sweet potato, carrots, and pumpkin will be done in relatively the same amount of time (25-30 minutes), whereas softer veggies like zucchini and bell peppers will be done in much less time (10-20 minutes). The roasting time will depend on how small you chopped the veggies.
3. Toss the veggies in a bowl with olive oil (about 1TB per kg of veggies)
4. Season with... Whatever you'd like! Options:
Salt and pepper*
Salt, pepper, and garlic powder*
Kiwi classic: Salt, pepper, garlic powder, thyme and rosemary*
My favorite: Salt, pepper, garlic powder, thyme, rosemary, chili, paprika, cumin, and coriander* OR my Moroccan seasoning!
* How much is up to you! Perhaps, go light on the seasonings the first time you make them and then go from there, depending on your taste!
Note: I'd stay away from pre-packaged seasonings if I were you. Just take a look at the ingredients: sugar is usually one of the first few ingredients... You don't need sugar on your roasted veggies! You'll also run into some other nasties that I mention here.