I feel the same way about roasted vegetables that a lot of bloggers feel about oatmeal.


I eat them every.single.day.

I never ever get sick of them.

There are endless combinations. Endless mix-ins. Endless possibilities.


I usually roast a big batch on the weekend and then have them in my fridge for easy meal options. I constantly think they will last me all week – and they are almost always gone by Tuesday.


This batch was full of brussels sprouts, beets, sweet potatoes, cauliflower, onions, and garlic. I chopped them all up in similarly sized pieces, drizzled them in olive oil, salt, and lemon pepper, then roasted them at 450 degrees for about 45 minutes. Checking and tossing half way in between.

Then I cook 1 cup of grains or beans to mix with all that roughage. This week I had red lentils ( 1 cup cooked in 1 1/2 cups of vegetable broth for 25 minutes) and mixed everything together with some hummus and balsamic vinegar.


Easy Peasy Vegetable Squeezey.

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