Green Vegetable Tray Bake
This Green Vegetable Tray Bake is a really simple and effective way to make a big batch of vegetables that you can use for breakfast, lunch or dinner for the week ahead.
A few weeks ago on my Instagram stories, I shared some of my go-to meal planning tips and I got a bunch of feedback and questions, so I figured what better way to share it with you all than directly on my blog! Every Sunday I try to dedicate an hour or two to doing a small amount of meal prep to help me get set up for my week. The nature of my job has me working at all hours of the day, and a few days of the week I work late, so on those nights it is nice to have some food prepared to come home to. Although I enjoy cooking, I don’t want to dedicate my entire weekend to getting food ready for the week, so the more efficient I can be with my time the better it is for me. When it comes to meal prepping, I tend to have a simple formula; cook 1 type of protein, 1 type of starch, and a big batch of vegetables. This method means that we have plenty of options for the week, be it lunch or dinner, and it gives me some flexibility when it comes to actually putting my meals together so I am not eating the same thing over and over again. If you’ve never done meal planning before, it can seem totally overwhelming, but once you’ve got your own formula down it will make weekdays so much easier when it comes to eating well.
This particular Green Vegetable Tray Bake recipe is a really simple way to make veggies you can add to your breakfast, lunch and dinner. Plus it’s incredibly versatile so you can use any combination of vegetables you like.
Green Vegetable Tray Bake
This recipe is so versatile, you can really swap in any vegetables you like. I chose to do this particular version with only green vegetables, but other vegetables like carrots, cabbage, beets, red onion and bell peppers all work very well too.
Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 head broccoli
- 1 large zucchini
- 1 bunch asparagus
- 1 lb Brussel sprouts
- 1 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 freshly ground pepper
- 1/2 tsp. garlic powder (optional)
- Preheat oven to 400°F.
- Being by preparing the vegetables. Rinse and chop vegetables; remove broccoli florets, trim asparagus ends and cut in half, cut zucchini into cubes, trim Brussels sprouts and cut in half.
- Add chopped vegetables to a large rimmed baking sheet, drizzle with olive oil, and season with salt, pepper and garlic powder (optional).
- Using your hands, gently toss vegetables in olive oil to ensure they are all well coated.
- Transfer baking sheet to the oven for 20 minutes until vegetables are all lightly cooked through.
- Remove from the oven and allow to cool completely. The vegetable can be served immediately or stored in the fridge for up to 4 days.