Prepping veggies for the week helps to save my sanity and time on a busy weeknight. During the weekend, I work in meal planning while our children are napping. During this time I plan out our weekly menu and work on preparations that will shorten preparation and cooking time during the week.
Most of our weekly meals are dinner bowls, comprising of a protein, a veggie, a grain or starch, and a leafy green. Looking ahead into the dinner bowls, I look for meals needing roasted veggies and pre-roast them.
I roast all vegetables at 425 degrees in my convection oven. I toss individual vegetables gently with olive oil, and a steak seasoning blend before placing them neatly on a baking sheet.
Cooking times do vary for individual vegetable and it helps to have more than one cooking tray to maximize preparation time.
-halved small red potatoes 30-35 minutes
-sliced onions 20 minutes
-quartered carrots 20-25 minutes
-sweet peppers 20-25 minutes
-halved brussel sprouts 25 minutes
-i inch cubed sweet potatoes or butternut squash 20-25 minutes
-kale 10 minutes, stir occasionally
After each vegetable has cooled, I package them separately in air tight containers for the week. To reheat vegetables for dinner bowls, I throw them in the oven long enough to warm throughout and to remove added moisture from the fridge.