I try to live a well-balanced life, where my days aren’t just filled with work, but also friends, exercise, hobbies, healthy meals, dating, art, adventures, etc. The list goes on. However, when life throws a couple of stones in your path (as it does), the first thing to go is self-care, and that includes eating healthy.
So, to prevent myself from going down the path of easy “to-go” eating, I’ll just roast whatever vegetables I have in the fridge. Aside from eating them raw, roasting veggies is by far the easiest and yummiest way to get my nutrition when I’m busy.
Roasted veggies are incredibly versatile. If you have some type of grain in your cabinet, you can make a roasted veggie bowl. If you have pasta, you can add it to your pasta noodles with olive oil, garlic, salt and pepper. If all else fails, you can fry or poach an egg and put it on top. Nutrition packed deliciousness.
To roast, I basically cut up veggies, mix them in a bowl or ziploc bag with olive oil and spices (I must say, the latter is extra fun), put them onto a baking sheet and roast them at 425 degrees in the oven. The simpler the recipe, the more it’ll get me into the kitchen so I’ve pretty much got it down to the following flavor combinations…