Why Make Italian Roasted Vegetables?
I really love this dish. It is full of flavor, and comforting enough for cooler months, but still light and filling for warmer days. But, why bother to do meal prep?
I LOVE meal prep, mason jar prep, etc, as it makes life easier for me. Meal prep-ing sometimes means the only way I will be able to eat lunch in a day full of kid-drama. Or, to be more clear, to eat a meal I would feel ok about eating. Otherwise I am grabbing a string cheese here, noshing off the boys leftovers there, generally treating myself as a human raccoon which just isn’t cool. Planning ahead for meals allows me to have a good meal, of my choice, even when: kids are fussy, the weather is awful, and it would otherwise be easier to just eat chips. I have determined that it really is true, that, to take care of everyone in my family, I MUST take care of me first. So prepping meals in advance in one way to achieve that.
What is in Italian Roasted Vegetables for Meal Prep?
- Cremini or baby bella mushrooms
- red onion
- brussels sprouts
- grape tomatoes
- butternut squash
- dried basil
- dried rosemary
- dried fennel
- garlic powder
- a lemon
- dried thyme
- dried oregano
- parmesan cheese
How to Make Italian Roasted Vegetables?
Begin by prepping all of the vegetables. Quarter the squash cubes, halve the tomatoes, halve and thinly slice the onion, finely chop the capers. Halve the lemon. Shred the brussels sprouts.
Toss the butternut cubes and mushrooms with the spices and olive oil, salt and pepper. Put in an even layer and roast.
On another baking sheet. Toss the brussels sprouts shreds with olive oil, salt and pepper and roast.
Heat 1 Tablespoon of oil and cook the onion to done. Add the tomatoes and garlic powder and cook around 5 minutes until warm and jammy. Add some salt and pepper.
Make the sauce by combining the mayonnaise, parmesan, lemon juice, capers, salt and pepper and stir to blended.
Italian Roasted Vegetables for Meal Prep
- 2 Tbsp capers
- 8 oz baby bella mushrooms
- 1 red onion
- 3 oz mayonnaise
- 1lb brussels sprouts
- 1/8 tsp dried basil
- 1/4 tsp dried rosemary
- 1/8 tsp dried fennel
- 1/2 tsp garlic powder
- 1 lemon
- 1/8 tsp dried thyme
- 1/8 tsp dried oregano
- 1 Tbsp red wine vinegar
- 8 oz grape tomatoes
- 8 oz butternut squash cubes
- 2 Tbsp parmesan cheese
- Heat the oven to 450.
- Chop the squash, wipe the mushrooms clean and quarter. Peel, quarter, and thinly slice the onion. Halve the tomatoes and the lemon. Finely chop the capers.
- Stir together all of the spices. Place the squash and mushrooms on a baking sheet. Drizzle with 1 Tbsp of olive oil and sprinkle with the seasoning mix. Roast until mushrooms are golden and the squash is softened, around 18 minutes.
- Shred the brussels sprouts in a food processor. Place them on a baking sheet and coat with 2 Tbsp of olive oil, salt and pepper. Roast in a single layer until browned and crispy, 12-15 minutes.
- Heat 1 Tbsp of oil in a skillet over medium-high heat. Add the onion and cook until soft. Add the tomatoes and cook, breaking up the tomatoes, until jammy, around 5 minutes. Season with salt and pepper and set aside.
- Combine the mayonnaise, parmesan cheese, juice of 1 lemon, the red wine vinegar, the capers and salt and pepper. Stir to combine and set aside.
- Divide the dish between the meal prep boxes. Add 1/4 of the brussels to the end of each box. Follow by the squash & mushroom mixture and then the tomato & onion mixture. Divide the sauce among 4 small ramekins.