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My tip for this week…make roasted vegetables for different meals each day…

April 9, 2012 by lauren.kelly 5 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

Happy MEATLESS Monday!

One thing I like to do on Sundays is roast a bunch of different vegetables and use them for the week (or how ever long until I eat them all ๐Ÿ™‚ )

I don’t do anything fancy, I just place the cut veggies on a baking tray, sprinkle 1 Tablespoon of oil of your choice (I usually use extra virgin olive oil or grapeseed oil), 1-2 cloves of chopped garlic  and a pinch of salt and pepper.   You can add more herbs and spices if you like, but I like to keep it simple so I can add them to different meals all week.

For this batch, I used broccoli, grape tomatoes (AMAZING roasted), sliced mushrooms, orange peppers, zucchini and red onion.  Use whatever veggies you like (or whatever you have in the house).

Keep these veggies in an airtight container in the front of your refrigerator so they are always in sight if you feel like a crunchy snack!

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Filed Under: Uncategorized Tagged With: roasted vegetables, roasted veggies

Comments

  1. Amee Beck Livingston says

    April 9, 2012 at 5:48 pm

    Yummo!! I love roasted veggies!! ๐Ÿ™‚

    Reply
  2. abby says

    April 9, 2012 at 6:39 pm

    What do you roast them at and for how long?

    Reply
    • LaurenKellyNutrition says

      April 9, 2012 at 7:18 pm

      Oops! 400 degrees for 25-30 minutes. I usually move them after 15 minutes to make sure they are evenly cooked. ๐Ÿ™‚

      Reply
  3. Michele says

    April 9, 2012 at 6:46 pm

    Love this Lauren! Thanks! ๐Ÿ™‚

    Reply
  4. hajira says

    April 9, 2012 at 7:34 pm

    luv yor roasted veg idea

    Reply

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