The One Thing I Always Do When Meal Prepping Roasted Vegetables
Even when I don’t fully plan out my week of meals, I still always make a point to block off an hour or two over the weekend for a meal prep session. I cook and prep some versatile, well-loved staples that I can easily turn into different lunches and dinners in the week ahead. Topping that list is roasted veggies. It’s the chance to clean out my crisper and put my CSA and farmers market hauls to work — plus, what’s not to love about working lots of vegetables into my diet?
But let’s be honest — even for the most ardent vegetable lover, roasted vegetables can get old after a while (sad but true). Luckily, last year while writing a cookbook, I learned a super-valuable trick to beat vegetable fatigue once and for all.
Roast One Batch of Vegetables Three Different Ways
When roasting a big batch of vegetables, whether it’s one type or a few different ones, divide them into thirds on a sheet tray and flavor each one a different way. One batch of vegetables with a couple of different flavor profiles is a fun and simple way to keep things interesting.
For example, keep one section classic with olive oil, salt, and pepper, then toss one section with spicy harissa, and the remaining section with a spoonful of tangy Dijon before roasting. Any and all flavorings are fair game here! Look to your spice cabinet, condiments, and sauces for inspiration.
Get a refresher: How To Roast Any Vegetable
My Favorite Seasonings for Roasted Vegetables
- Ground spices
- Harissa paste
- Dijon mustard
- Miso paste
- Soy sauce
- Balsamic vinegar
- Everything bagel seasoning
- Dukkah
Even though I’ll be eating the same vegetables throughout the week, having multiple flavor options keeps meals exciting.
Your turn! What’s your favorite way to flavor roasted vegetables? Tell us in the comments below.