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vegetablehigh-fiberbudgetvegetarian

Roasted Vegetables

One sheet pan can hold enough vegetables for the whole week, and roasting concentrates flavor so they still taste good reheated.

Fridge life
4 days
Freezer life
60 days
Reheating
Reheat in a 400°F (200°C) oven or air fryer for 5-7 minutes to restore crispness — microwaving works but softens the texture.

Roasted vegetables — broccoli, carrots, bell peppers, zucchini, or whatever's in season — are the easiest way to add fiber and color to every meal-prep container.

Tips

  • Cut vegetables to a similar size so they roast evenly.
  • Toss with oil, salt, and pepper only — save fresh herbs or sauces for after reheating so they stay vibrant.
  • Keep firmer vegetables (carrots, broccoli) separate from softer ones (zucchini, tomatoes) since they hold up differently over the week.
  • Great cold in a grain bowl or reheated as a side.

Have a more specific question about roasted vegetables?

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