Roast a Batch of Vegetables for a Week of Healthier Meals

updated May 1, 2019
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Roasted vegetables spread on a wood cutting board
(Image credit: Faith Durand)

While I wish I could say I am a master meal planner like some of my colleagues, that would be so far from the truth. The reality is I get lazy on weekends and roll into the week without a clear plan. There is, however, one thing I always try to squeeze in on Sundays: I roast a baking sheet or two full of vegetables. It sets me up for healthy eating, regardless of how prepared or not I am for the week ahead, and takes up hardly any of my precious leisurely weekend time.

(Image credit: Faith Durand)

Why Roasting Vegetables Should Be Part of Your Prep for the Week

Roasting as many vegetables as you can fit on a baking sheet is some of the easiest meal prep you can do and sets you up for a week of healthier meals. Reach for them throughout the week for breakfast, lunch, and dinner — it’s a painless way to add more veggies to your diet.

It doesn’t hurt that roasted vegetables pretty much taste better than all other forms of vegetables, thanks to all their charred, caramelized goodness. They’re also completely customizable — use whatever mix of veggies are in season. Whether it’s bell peppers, broccoli, cherry tomatoes, eggplant, zucchini, cauliflower, Brussels sprouts, or some combination of them, they’ll all roast beautifully.

Our cooking lesson for doing it right: How To Roast Any Vegetable

How to Make Healthier Meals with Roasted Vegetables

So you’ve got a tray of roasted veggies — now what? For starters, consider what they can do for any meal of the day. Here are a few smart ways to munch on them all day long.

Eat more veggies for breakfast: Roasted vegetables are a great savory replacement for your usual fruit or granola on your bowl of yogurt. They also can be used to make a quick hash or added to a frittata.

Bulk up your lunch: The possibilities are endless. Tuck those vegetables inside a wrap; pile them on cooked brown rice, farro, or quinoa for an easy grain bowl; or toss them with cooked beans or orzo for a hearty salad.

Make a quick dinner: For dinner, plop roasted veggies on a bowl of hummus, grab the pita, and dig into the easiest, most satisfying veggie-filled meal around. Or fill tortillas with them for Taco Tuesday. You can also use them as a topping for creamy polenta, combine them with pasta, or simmer them with vegetable broth and purée them for wholesome soup.

With so many possibilities, don’t be surprised if you find you’ve polished off your supply midweek. This is why I suggest you roast two baking sheets of veggies on Sunday — just in case.

How do you like to eat roasted vegetables?