Meal-Prep Roasted Vegetables

Name: Roasted Vegetables
Yield: 8 servings
Ingredients: 1 bunch carrots, cut into thick rounds; 1 head of cauliflower or broccoli, separated into florets; 3 Tbsp. extra-virgin olive oil; Kosher salt; 4–6 sweet potatoes, scrubbed

By Chris Morocco

December 26, 2018

This image may contain Food Lunch Meal Dish Plant Platter and Vegetable

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week. Use asparagus, brussels sprouts, onions—whatever vegetables you're craving. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe notes

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