I am the person who always does shit the hard way. I tend to avoid making recipes that use roasted vegetables because thinking about roasting two poblano peppers, or a couple of tomatoes is just like ugh to me. All that electricity, and heat, and time, and I am just over here like nah.
But, I went to a culinary medicine event the other week (holla if you checked it out on Snapchat!), and it was like an epiphany for me. I can throw tons of veggies on tray and roast them all at once and just be done with that nonsense for an entire week! HOW DID I NOT THINK OF THIS SOONER.
It’s because I am the opposite of Captain Obvious. Captain Oblivious.
This is a great Sunday thing to do. Just pull out a few pans, toss veggies in some olive oil, salt and pepper, and roast away. It seriously does not get any easier than this. Did you watch me Snap the process yesterday? I also included a few “outtake” Snaps of my husband being a total a-hole and interrupting me with ridiculous shouts like NOT IN THE BUTT. And that, my friends, was a tame outtake. God I love him. #not
- Chili Peppers
- Green Beans
- Poblano Peppers
- Bell Peppers
- Sweet Peppers
- Green Onions
- Summer Squash
- Sweet Potatoes
- Winter Squash
The only true trick to roasted vegetables is being sure that you have everything the correct size. Veggies like potatoes roast slower than bell peppers, so you would want to cut the potatoes into smaller pieces compared to the bell pepper. Just use your best judgment, as you can see from my assortment, I had some size variance and everything came out just fine. After they cooled down, I popped them in an airtight container and stuck them in the fridge so I can pull them out as needed throughout the week! I just reheat them in a pan, or in the oven. Done and done!