Roasted Veggie Fall Meal Prep Recipe
Looking for a simple way to eat clean without feeling like you’re eating cardboard? The Roasted Veggie Fall Meal Prep is here to save you from bland, uninspired meals. This recipe lets you roast all your favorite seasonal veggies together for a tasty, convenient option that’ll last you the week. No need to slave away at the stove every night—just throw everything into the oven, kick back, and relax. You’ll have a fridge full of nutritious, fall-inspired roasted goodness that’s basically a masterpiece of minimal effort. You’ll be shocked at how easy it is.
Roasted Veggie Fall Meal Prep Recipe
A simple, hearty, and fall-flavored roasted veggie meal prep that lasts the whole week with zero effort.
Ingredients
- 2 cups carrots peeled and sliced
- 2 cups Brussels sprouts halved
- 1 cup red onion sliced
- 1 cup butternut squash cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Veggies: Toss all vegetables with olive oil, garlic powder, thyme, rosemary, salt, and pepper.
- Roast: Spread the veggies on a baking sheet in a single layer and roast for 30-35 minutes, flipping halfway.
- Cool & Store: Let veggies cool, then store in airtight containers for meal prep.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 200%
- Vitamin C: 50%
- Calcium: 4%
- Iron: 6%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Add Protein: Add roasted chicken or beans for extra protein.
- Spicy Kick: For a spicy twist, sprinkle some chili flakes on the veggies before roasting.
- Storage Tip: This keeps well in the fridge for up to 5 days, perfect for busy weeks.
