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Roasted Vegetables

A Casserole dish filled with seasonal vegetables that don't just look amazingly appetizing but actually help your family eat their share of healthy veggies is a must try! Also, it is a make ahead meal prep in need of some reheating and creativity as to where to use it. Possibilities are endless - Wraps, sandwiches, tacos, buddha bowls, or just as side to accompany your main course.


I use 3 baking trays to distinguish three kinds of veggies

  • Starches - Potatoes, Sweet Potatoes, Taro root, Beetroot, Rainbow Carrots, Radishes, Squashes like Butternut, Pumpkin, etc.

  • Green Veggies - Brussel Sprouts, Cauliflower, Broccoli, Eggplant, zucchini, Asparagus, etc

  • Fajita- Type Veggies - Green, Red, Yellow, Orange Peppers, Onions, Mushrooms, Cherry Tomatoes (I mean there is no need of a third category really. It's mainly because they take the least time to cook and are available year round)



The Fajita Veggie group goes so well with your Mexican dishes - Burrito Bowls, Tacos, even Sandwiches. That group is my absolute favorite!!



Using the starchy veggies to fill quarter of your plate, adding another quarter of plant-based protein like roasted tofu/tempeh and filling the remaining half with the other veggies, you ensure a whole foods, plant based balanced meal. And this is not even considering what a hit this dish will be on your Thanksgiving Dinner table.




 

WATCH HOW TO MAKE IT HERE



 

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Ingredients:

  • 2 cups Yukon Gold Petite Potatoes / Any Baby Potato halved

  • 1 cup Carrots – Halved and cut in 2 inch pieces

  • 1 cup Beetroot cut in 1 inch cubes

  • 1.5 cups Brussel Sprouts

  • 1.5 cups Cauliflower Florets

  • 1 cup Rainbow Sweet Peppers

  • 2 cups Onions Quartered

Dressing:

  • 1 x 7 tbsp Extra Virgin Olive Oil

  • 1 x 7 tbsp Balsamic Vinegar (Can be replaced by lemon juice)

  • 1/4 x 7 tsp Salt or as per taste

  • 1/4 x 7 tsp Pepper

  • 1/2 x 7 tsp Garlic Powder

  • 1/2 x 7 tsp Mixed Dried Herbs (Oregano, Parseley, Rosemary, Thyme)

  • 1/2 x 7 Crushed Red Chili Pepper Flakes

Directions:

  • Preheat your oven to 375 F or 190 C

  • For each vegetable:

  • Add the vegetable to the mixing bowl

  1. Add 1 tbsp Extra Virgin Olive Oil

  2. Add 1 tbsp Balsamic Vinegar

  3. Add 1/4 tsp Salt or as per taste

  4. Add 1/4 tsp Pepper

  5. Add 1/2 tsp Garlic Powder

  6. Add 1/2 tsp Mixed Dried Herbs (Oregano, Parseley, Rosemary, Thyme)

  7. Add 1/2 Crushed Red Chili Pepper Flakes

  8. Toss to coat everything well with the veggies

  • For the starch vegetables – Potatoes, Carrots and Beetroot bake them for 35 minutes or until fork tender

  • For Brussel sprouts and Cauliflower bake them for 20-25 minutes on until Brussel Sprouts are nice golden brown on the flat side and cauliflower is fork tender

  • Peppers and Onions cook the quickest, so bake them for 12-15 minutes or until they wilt and/or are lightly charred




Do try this versatile #MealPrep option and leave your comments here!

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