Making a big batch of roast vegetables is a task I do every week to help set me up for success. You can use the vegetables in so many ways. Spend 10 minutes to prep the vegetables, then pop them in the oven for 1 hour. Your future self will thank you for the 10 minutes.
Here’s what I do each week and 10 different ways you can use the vegetables.
- Whatever hardy vegetables you like pumpkin, sweet potato, potato
- Whatever softer vegetables you like
- Olive oil
- Salt & Pepper
- 1-2 red onions
- 1 Bulb of garlic, cut in half
- Thyme and Rosemary
- splash of apple cider vinegar
- Pre-heat oven to 180 degrees
- Cut your hard vegetables first – pumpkin, sweet potato, potato and throw these in the bottom of your pan
- Drizzle with olive oil. Season with salt & pepper to taste
- Shake pan to coat the vegetables
- Place in oven and cook for 30 minutes
- Cut up 1 – 2 red onions into wedges, throw them on top of the hard vegetables
- Cut up your soft vegetables – I use zucchini, cauliflower, broccoli, carrots and throw them on the top of the onions and potatoes
- Throw in the halves of the garlic bulb
- Grab as much garlic as you like, cut them in half (I usually use about half a knob of garlic, then cut them in half)
- Cut up as many other vegetables as you like, and throw on top a host of other vegetables. I usually have zucchini, cauliflower, broccoli, carrots
- In a bowl, mix 1 tbs of olive oil, a splash of apple cider vinegar and the herbs
- Drizzle the oil, vinegar and herbs over the vegetables
- Shake the pan to coat the veg in the oil and seasoning
- Roast for another 30 minutes.
Freezing / storage
Store in an airtight container in your fridge.
10 Ways to use the Roasted Vegetables
- Take some of the vegetables, stir through some cooked quinoa, you can even add some of your roast chook. Adda squeeze a bit of lemon juice, a splash of olive oil and season. Stir through for a main meal or serve as a side salad
- Throw a handful of the vegetables in the lunchbox
- Grab out some of your roast chook, add some mixed vegetables – reheat and serve with steamed greens
- Serve the roast vegetables on top of sourdough, add some wilted spinach and top with poached egg
- Cook some brown rice, stir through the roast vegetables, add a splash of tamari, and add a protein source for a hearty dinner
- Dice the roast vegetables, add some shredded chicken for a great sandwich filling
- Make a delicious pie. Layer asquare pirex dish with quinoa on the bottom, throw on some roast vegetables, add some beans or chicken to the top, pour a white sauce over the top, add grated cheese and bake.
- Place roast vegetables in a salad bowl, add some baby spinach, a drained can of chickpeas – stir. Plate this up, then add abig dollop of basil pesto to the top
- Make a batch of hummus, spread a big dollop on the bottom of the plate, add some salad greens, then pile high with roast vegetablesand some cannellini beans.
- Make a frittata or pie by mixing some ricotta with eggs and grated cheese, then pouring this mixture over your vegetables. Bake until the egg mixture is cooked through. Serve with salad, or slice into fingers for the lunchbox.