Roasting is a go to method for me when it comes to batch prepping a whole wack of vegetables for this week. I truly fine that the simple act of even just pre-chopping fruits and vegetables for the week gets rid of so much “should I or shouldn’t I”, especially after long days.
This is the same super basic combo I do for most vegetables, I guess it could be considered a little boring but keeping the flavor profile simple allows me more flexibility when making meals during the week.
A simple salt and pepper seasoning allows you to make roasted vegetable the main attraction or you can allow it to sit in the background while you boost up other ingredients (check out the roasted potato recipe to see what I am talking about).
Without making you wait too much longer here is the recipe for my roasted potatoes. These go well in the oven or on the BBQ for those extra warm days that you just don’t want to heat up the house more than you have to.
Roasted Potatoes (serves 4-6)
3 cups potatoes, diced
2 tbsp avocado oil
1 1/2 tsp sea salt
1 tsp pepper
1/4 tsp dried oregano
1/2 yellow onion, chopped
1. Clean potatoes if needed, while cleaning potatoes begin boiling 3-4 cups of water.
2. Once water comes to a boil place whole potatoes into boiling water for 8-10 minutes. While potatoes and boiling preheat oven to 425F or preheat your BBQ to medium high heat.
3. Remove cooked potatoes from boiling water and run under cold water for 1-2 minutes. They will still be hot but you should be able to touch them without burning your fingers for this next bit.
4. Cut the potatoes into slices or quarters and put them in a large mixing bowl and toss with oil, salt and pepper.
5. Place potatoes in one layer on a parchment layered baking sheet OR if you are using the BBQ wrap them in some aluminum foil and roll in the edges. Cook potatoes in oven for 20 minutes flipping halfway.
6. Serve them warm or allow them to cool as a part of your meal prep.