We have been doing a lot of meal prep in our house lately. It helps to keep us healthy during the week when we don’t have time to cook lunches. One of my favorite things to do is buy a bunch of veggies or use what I have leftover in the fridge. I cut them up, toss them in olive oil, sea salt, cracked black pepper, and a little garlic powder. Stick them in the oven at 425 degrees for about 30-40 minutes and you’re done!
I feel like this is the most mindless and easiest way to get in a variety of veggies. I try to include a variety of colors, and love having a huge container in the fridge. You can eat them cold on a salad, or add them to a quinoa bowl or even pasta. If you are feeling extra fancy, top the veggies with red wine vinegar, feta, and toasted pine nuts. I mean come on, aren’t crispy brussel sprout leaves just heavenly???