The One Thing I Do Every Week to Make Sure I Eat Lots of Veggies

Meal prep can sometimes seem like one more thing to do. Or something that you’d like to do, but you don’t think you have the time. But here’s a little secret I’ve discovered: You don’t have to meal prep everything all at once. And you don’t even have to meal prep on Sundays!

I’ve been starting off my week by making a big sheet pan of roasted vegetables.

Meal Prep Tip: Make Roasted Vegetables Every Week

Roasted vegetables are so easy to make, endlessly versatile, and they’ll be good all week — if they last that long.

Monday morning, this is the routine: I take about 4 to 6 cups of root veggies and brassicas. I cut them to similar sizes and toss them right on the sheet pan with salt, pepper, extra virgin olive oil, and some combination of dried or fresh herbs.

I typically try to pair ones that cook at the same speed but that’s not totally necessary; it just makes it easier and ensures that the broccoli, say, aren’t charred while the Yukon golds are still trying to crisp up. Otherwise, if you’ve got veggies that cook at different rates you can start the ones that will take longer and then halfway through, add the quicker- cooking veggies.

Once they’re all roasted up, put them in a sealed container in the fridge and take them out whenever you’re craving vegetables. Eat them with roasted chicken or fish, serve with a fried egg on top, use them as a flavorful base for a soup, or toss with some combination of grains and legumes. I like my roasted veggies with room temperature lentils and kale for lunch or dinner.

Winning Roasted Vegetable Combinations

What I buy depends on what I see at my outdoor winter market that looks good. Here are some ideas to get you started:

• Roast sweet potatoes, shallots, and Brussels sprouts and then drizzle with balsamic.
• Broccoli and cauliflower are awesome together and generally cook at a similar rate. Finish them with sesame oil or a sprinkling of sesame seeds.
• Carrots, parsnips, and celeriac are great if you have spring flavors on the mind. Reinforce the vegetal vibe with chopped parsley.
• Drizzle red or golden beets with olive oil, wrap them in foil with dried thyme or rosemary, and roast on their own — because, well, beet juice.
• Butternut squash pairs beautifully with leeks and sage.