Sheet Pan Roasted Veggies

Sheet pan roasted veggies are the perfect meal prep dish that can show up every day of the week in a different outfit. They take only 10 minutes to put together and are absolutely delicious.

A couple of weeks ago I discovered it’s faster to walk home for lunch than it is to drive home.

That’s pretty exciting given our gas prices are still hovering around $5.19/gallon.

My mind has a steady stream of half-hearted outrage in queue for anytime gas prices reach $4.00/gallon, but it doesn’t even know what to do with $5.00- $6.00/gallon.

So I’m walking home for lunch now, and of course I chose one of the hottest weeks of the summer to start doing this.

Oh well.

Back to lunch.

I am always beyond excited to see my people at lunch every day, and it’s even better when there is yummy food at the ready. Some days lunch is like, a three-day-old muffin (fine, but not exciting), and other days there is leftover gluten or homemade bread or…. sheet pan roasted veggies. These are good days.

The dietitian in me also loves this recipe. It’s not always easy to get our 5-9 fruit and veggie servings in, but having roasted veggies on hand makes it 10 times easier. And they are so versatile!

Sheet pan roasted veggies can be:

• Piled onto a pita for a personal pizza
• Stuffed into an omelet
• Added to a quesadilla
• Rolled into a hummus wrap
• Built into a burrito bowl or fajita
• Eaten as a side dish

And on and on.

The recipe is very open to interpretation. I’ve been doing red onions, sweet peppers, and sliced mushrooms the last few weeks. If we were bursting at the seams with zucchini I’d throw a bunch of that in too. Fresh herbs? absolutely. There’s room for all the goodies.

If you are prepping these to stash away for multiple meals, make sure they don’t get overcooked. They turn out great with 20-30 minutes of cook time, and when they are reheated they don’t just shrivel and turn into nothingness.

Sheet Pan Roasted Veggies

1 20-ounce package sliced mushrooms

2-3 sliced bell peppers (or the equivalent of sliced lunchbox peppers)

2-3 medium red onions, quartered and separated into petals

4-5 tablespoons cooking oil (we use canola or olive)

2 tablespoons garlic powder

2 tablespoons smoked paprika

Dried parsley or other fresh/dried herbs

Instructions

Combine all ingredients in a large mixing bowl and mix to coat well. Divide between two rimmed baking sheets and bake at 350 degrees for 20-30 minutes or until nicely roasted but not mushy.

Alright. Here’s to another week of walking home for lunch and enjoying delicious food. And since I can get home faster I have more time for delicious food, right?

Wait wait wait. If you are going to the effort of prepping some food for the week, you should have some pretty containers to put it in. The Rubbermaid Brilliance containers are my most favorite right now.

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