Meal-Prep Roasted Vegetables

  • 1 bunch carrots, cut into thick rounds
  • 1 head of cauliflower or broccoli, separated into florets
  • 3 Tbsp. extra-virgin olive oil
  • Kosher salt
  • 4–6 sweet potatoes, scrubbed

Step 1
Place racks in upper and lower thirds of oven; preheat to 425°. Toss carrots, cauliflower, and oil on a large rimmed baking sheet. Season with salt and toss again. Place sweet potatoes on a small foil-lined rimmed baking sheet. Roast veggies, tossing once, until browned and tender, 25–30 minutes for carrots and cauliflower and 35–40 minutes for potatoes.
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