When it comes to my kitchen, I try to live by one rule- always, alway, always keep some fresh veggies around. Whether I eat them with proteins or salads, I strive to let vegetables dominate most of the plate. I consider them my healthy “comfort” food! I am always craving something delicious, garlic-y, and nutritious, which is why these roasted vegetables are one of my go-to’s!
Let’s face it, when we get in a rush we tend to make unhealthy choices when it comes to food. Junk food is easy and usually satisfies our taste buds; therefore unhealthy eating becomes so tempting. But wait, don’t panic! Meal prepping can save us from that afternoon energy slump… you know that time of day (1-3 pm) when you crave all things yummy yet bad for you.
Over the years I have learned that a more conscious decision about meal choices stems from already-prepared food in the fridge that is healthy and delicious. For this reason I simply make a larger dish when cooking these vegetables so that I have a convenient meal to-go when the week gets busy. This recipe is easy to whip up so even if you aren’t a five-star chef you won’t feel overwhelmed when creating these veggies!
- -12 oz. bag of asparagus
- -8-10 brussels sprouts (quartered)
- -1/2 cup cherry tomatoes (quartered)
- -1/3 cup olive oil
- -4 large garlic cloves
- -1/2 tsp salt, pepper, dried basil, dried oregano, & red pepper flakes
- -2 Tbsp of fresh lemon juice
- Begin by preheating the oven to 400 degrees. In a blender, add olive oil, lemon juice, garlic cloves, salt, pepper, basil, oregano, and red pepper flakes. Blend this mixture until the garlic cloves are pureed. In a large pyrex cooking dish place asparagus stalks and brussels sprouts. Pour the blended olive oil mixture over your vegetables and toss until they are fully coated. Place them in the oven and cook for 10 minutes, then add the chopped cherry tomatoes. Place the veggies back in the oven and cook for 10 more minutes. One the vegetables are done remove them from the oven and serve. Enjoy!