No Boring Veggies! {How To Roast And Season Veggies}

Anybody ever had some poorly cooked and very sad broccoli that wasn’t worth eating? Yup. Me too. But it’s still one of my favorite veggies! Sometimes it’s not actually the food itself we don’t like. Sometimes it just isn’t seasoned properly and/or cooked in a way we prefer.

Many people claim that they “don’t like veggies.“ Or that they don’t like certain kinds of veggies. If you do a little bit of digging, they grew up on heated up canned vegetables with no seasoning added, half cooked/overcooked plain steamed veggies, or something equally as gross. 🤢

I can tell you from personal experience that proper vegetable preparation matters! My favorite method is roasting. Roasting veggies can turns sad and crunchy produce into soft and caramelized perfection. My go-to method is to roast them on a sheet pan lined with aluminum foil. Some are better steamed before roasting (see below). Spread them out evenly, spray them with cooking spray (or drizzle with olive oil), sprinkle on some seasonings, then roast at 385-ish degrees until they start to get crispy on the bottom and edges. Each vegetable will take a little bit different amount of time depending on how large of chunks they are chopped into. Most don’t even need to be flipped halfway through! It’s easier than you think! I typically use frozen veggies that you can steam in the microwave right in the bag they come in, but there are a few that are best starting from fresh. When they are fresh, I usually don’t steam them in the microwave first. The exceptions are slaw mixes, cabbage, and spaghetti squash. For spaghetti squash, I like to steam it first, scrape out the seeds, then roast it for a bit to caramelize the strands.

You can batch prep roasted veggies as part of your #MealPrep and reheat them. I have found they are fine for up to a week! I love reheating them and adding them to my #MacroMicroBowl meals!

My preferred sources for each veggie:

Frozen: Broccoli, cauliflower, asparagus (Birdseye), Brussel sprouts, pearl onions, stir-fry mix, butternut chunks, green beans.

Fresh: Yellow squash, zucchini, mushrooms, bell peppers, onions, sweet potatoes, butternut, acorn squash, spaghetti squash, asparagus, slaw mixes, cabbage, green beans.

My favorite seasonings are Cavender’s Greek, McCormick Spice roasted garlic and herb, and Morton’s Nature‘s Seasoning. McCormick also has good black pepper sea salt season mixes. I like the Garlic onion, Himalayan pink sea salt, and garlic herb.

Reader Questions:
1/ Are you a veggie fan?
2/ What’s your fav veggie method?

📸 Pic credit: unsure of the original source, but I can’t take credit.

Questions? Drop them below or shoot me an email!

P.S. If you are interested in getting a custom set of macros, you can find out more here. If you want something more in-depth, you can get 1:1 coaching via my Meal Mastery Mentorship. You can head to this link to find out more.

If you just want to stick your toe in the water and see what it’s like, then my Meal Mastery Nutrition Audit has a 100% money-back satisfaction guarantee! So no excuses!!! Find out about it at this link.

You can also email me if you think you might want to work together! We can set up a free discovery call! The goal of my coaching is to get you to a place where you no longer need a coach.

Are you ready? Let’s get growing!


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