One of my saving graces during a Whole 30 is having lots of roasted veggies on hand. They are the perfect thing to throw together with chicken sausage or left over ground beef in a pinch for a filling, healthy meal.
I typically roast a variety of veggies on Sunday and then eat them through the week.
My favorites to have on hand are sweet potatoes, broccoli, brussel sprouts and peppers.
Here are my tips for making the BEST roasted veggies:
1- Roast veggies in a hot oven (I always roast at 400 and sometimes up to 425!)
2- Drizzle a little olive oil or avocado oil, salt and pepper before roasting.
3- Roast on a flat pan (not one with sides as they will hold in heat and create a steaming effect – which produces mushy veggies – yuck!)
4- Roast on parchment paper, not aluminum foil for best results. Parchment paper better absorbs the moisture in the veggies allowing them to get crispier.
5- Space out the veggies on the pan. Overcrowding does not allow for even cooking.
6- For an extra crispy effect, turn the oven to broil for the last few minutes of cooking. You have to watch closely though as they will burn quickly!
7- When storing, be sure veggies are completely cooled before closing in a container and be sure to store like veggies together. For example, you wouldn’t want to mix roasted tomatoes with sweet potatoes as tomatoes are very watery and would change the flavor of your sweet potatoes.