Happy Wednesday friends! I am getting this recipe up a bit later than normal, but late is better than never #amiright? Life has been interesting lately, to say the least. It’s been a process to get used to this whole going back to work thang and baby A is going through a bit of a sleep regression. But, I am still trying to do all the do’s and stay on top of everything which includes getting you lovelies weekly recipes to keep you inspired to live a healthy lifestyle!
Vegetables are a staple in all my meals and I try to pack as many in as I can on a daily basis. It is easy to get in a rut when it comes to veggies, so changing it up often will help you stay motivated to keep getting in those vegetables. With this dish, you get in a big variety of vegetables with lots of flavor. This dish would be great for a vegetable bulk meal prep. Make up a pan and store it in the refrigerator to build meals with it throughout the week.
Earlier this week I chatted about how I meal prep in bulk. You can read that here. Roasted vegetables is a great way to meal prep veggies in bulk to keep on hand for the week. Chopped raw veggies are also great to keep stored in the fridge to pair with a healthy dip like this one, guacamole or hummus. Eating vegetables can be exciting and tasty! Get creative and prep them in bulk so you know you always have some available.
- 2 tbsp ghee, melted
- 2 cups baby red potatoes, chopped
- 2 cups whole green beans
- 1 yellow squash, chopped
- 1 red pepper, chopped
- 1 small yellow onion, chopped
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Add all the prepared vegetables to a 1 gallon ziploc bag and add salt and pepper and ghee. Seal the bag and and shake until all vegetables are fully coated in ghee.
- Spread the vegetables evenly on the sheet pan and place in oven for 40 minutes.
- Serve immediately and enjoy!