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Roasted Veggie Fall Meal Prep Recipe

Emily Carter
A simple, hearty, and fall-flavored roasted veggie meal prep that lasts the whole week with zero effort.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 180 kcal

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.
Your Roasted Veggie Fall Meal Prep is a simple, low-maintenance way to enjoy healthy, flavorful meals all week long. Just roast and relax.