Last Updated on August 29, 2022
If you need a little encouragement to eat your veggies, there’s nothing like having them prepped and ready to go in the fridge. This technique lets you quickly roast a variety of vegetables, season them simply, and even use up the carrot tops for a zippy pesto.
- 1 lb Brussels sprouts cleaned and halved
- 1 head cauliflower cleaned and cut into medium pieces
- 2 bunches whole carrots (tops reserved for pesto) cleaned and cut in half lengthwise and widthwise
- 1 ea butternut squash peeled, seeded and cut into ¼" thick half moons
- 1 ea acorn squash seeded and cut into 12 wedges
- 1 ea delicata squash seeded and cut into ¼" thick half moons
- 2 large red onions peeled and cut into ¼" thick slices
- 2 ea broccoli crowns cleaned and cut into medium pieces
- 1 ea lemon zested
- 1 c avocado oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
Carrot Top Pesto
- 2 bunches carrot tops fronds picked and thick stems removed
- 1 ea orange juiced and zested
- 1 clove garlic
- ¼ c Parmesan cheese grated
- ¼ c avocado oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Preheat oven to 400°F.
- Toss each type of vegetable separately in 1 Tbsp of avocado oil and season with salt and pepper. For example, toss whole carrots in 1 Tbsp of oil, toss the broccoli in 1 Tbsp of oil, etc. Place 1 type of vegetable on baking sheet and roast for 10 minutes. Repeat process for the different vegetables.
- After roasting, toss all types of squash together.
- After roasting, toss broccoli with lemon zest.
- Once vegetables have cooled, portion two types of vegetables per meal prep container. This will give you different combinations and enough for 6 meals with Herb and White Wine Marinated Chicken Breasts.
- Place all ingredients in food processor excluding avocado oil. Puree on low speed for 3 minutes then add oil in a slow, steady drizzle.
- Portion sauce into airtight containers to serve with Herb and White Wine Marinated Chicken Breasts.
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.