I detest meal prepping. The last thing I want to do over the weekend is spend extra time cooking beyond what I’m already making for other meals. That being said, my cholesterol levels are higher than my health care provider would like to see, so I’m trying to lose weight to help reverse that upward trend. And as much as I hate to admit it, some low-key meal prepping does ensure that I eat healthier meals. Enter these sheet-pan roasted veggies.
I started making big batches of roasted veggies more than a decade ago when I had a winter farm share. We would get pummeled with root vegetables like beets, celeriac and turnips, and I needed a way to use them up each week. I started roasting a sheet pan or two on Saturday or Sunday mornings. We’d eat some for breakfast—I’d sprinkle a portion of the roasted veggies with a little shredded Cheddar, then spoon some scrambled eggs on top—then pop the rest in the refrigerator. Throughout the week, I’d add them to grain bowls, toss them with salad greens and a zesty lemon-garlic vinaigrette, or simply reheat them to serve alongside roasted chicken.
I had let that veggie-roasting habit slide, but I started it up again this fall. Inspired by a trip to the farmers’ market where I bought purple potatoes, fennel, carrots and butternut squash, I made a big batch of Anti-Inflammatory Sheet-Pan Roasted Veggies. While those are the vegetables it calls for (along with Brussels sprouts), the recipe is really versatile. You can use whatever veggies you have on hand. I’ve added beets, turnips and sweet potatoes to the mix. And since I usually buy russet potatoes by the 5-pound-bag, I tend to use those in place of the purple ones.
The seasoning blend in the recipe, a mix of garlic powder, paprika, salt and pepper, is versatile, but you can switch it up based on your preference or what you plan to use the veggies in. I love using ground fennel, paprika and thyme or a spice blend like za’atar.
Getting back into my veggie-roasting routine has helped me with my weight-loss goals. Each 1-cup serving has 6 grams of fiber, or about one-quarter of my daily needs. Fiber helps us feel fuller for longer, plus two of the veggies in the recipe—Brussels sprouts and potatoes—are a key source of soluble fiber, which can help lower cholesterol by preventing cholesterol production and absorption.
Even if you’re not trying to lose weight, eating more vegetables is always a good goal. Not only do the antioxidants and phytochemicals in veggies help reduce inflammation, but many veggies are good sources of potassium, which can help lower blood pressure.
So even if you don’t like meal prepping, I suggest adding this recipe to your dinner plan soon. It makes 6 cups, so chances are you’ll have leftovers to put in the fridge for breakfast or lunch. While I can’t say that my veggie-roasting habit has been the only reason why I’ve lost 17 pounds (and counting), I do think that having the veggies on hand is helping. Maybe they can help you reach your health goals too.
