Roasting vegetables for the win

A few months ago, we started doing weekly meal prep. It helped those desperate “what should we eat?” moments on long workdays. As part of our meal prep exploration, we started roasting vegetables. Eggplant, carrots, sweet potatoes, peppers, cabbage, brussels sprouts, celery, squash, tomatoes, green onions. We toss everything in garlic powder, olive oil, Dash, and coffee rub, and roast at 375° for 10-15 minutes. We also discovered mesh roasting baskets like this one for roasting kale to crispy perfection. I like the NordicWare Half Sheet Pan


Photo by Kim Daniels on Unsplash

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