Getting Ahead with Roasted Vegetables

 I am always looking for ways to make food ahead of time.  If I were to have one tip for people it would be plan ahead and have food prepped before you need it. Of course that is far easier said than done, but there are a few things you can do to get ahead.  We aren't always in a place in our lives where we can make a lot of extra specific recipes, and that's where roasting vegetables can help for feeding you for the week.  In other words, why not roast some random veggies ahead of time and then use them throughout the week?  Here are some possible ideas:

 Baked Potatoes - the humble potato is fabulous when you are hungry.  Baking a potato takes a while, but if you've got them pre-baked in the fridge, you can warm up in the microwave for a quick supper or addition to supper.  Add your favorite toppings:  butter, sour cream, Parmesan cheese, green onions, and bacon.  You can also dice up the potato and make hashbrowns to go with eggs, which is another easy meal to make.  I baked these potatoes at 400 degrees until cooked through.  One thing you can try with your family is to have a baked potato bar, with all of the toppings your family likes.  You can include things like cheese, steamed broccoli, beans or chili, or just about anything.

 Acorn Squash - Another great make ahead.  I brushed with olive oil.  Once it is partially cooked (after about 30 minutes) I like to add butter, garlic, and seasoning to each side.  Once fully cooked, you can add crumbled feta cheese.

 Peppers and onions - I added olive oil and put on a parchment lined cookie sheet.  I check on these about every 20 minutes.  I like to move them around so that they brown fairly evenly.  Once they are nearly ready, you can add balsamic vinegar and Italian seasoning. The balsamic vinegar caramelizes and the flavor is amazing.

 You can bake all of this at the same time, at about 400 degrees F.

 I had some Brussels sprouts, so added those to the mix, too.  For these, I washed them and then cut off the stem and cut in half.  I tossed them in olive oil, salt and pepper, and put them on a parchment lined pan.  When we were in Tofino in the summer, Jim and I tasted the most amazing Brussels sprouts appetizer, which featured Grana Padano, and I must admit that I have been trying to recreate the recipe.  But that is for another day.

 You can see that the squash is getting nicely browned.  I've added butter, shallots, and some seasoning.

 The onions and peppers are looking great.  I used an entire bag of peppers, and then got to enjoy them for the week. You can add them to just about anything. I really enjoyed them warmed up with my morning egg.

 Look at those crispy bits!

 I added some tasty Grana Padano, and while tasty, it was not as good as what I had tasted previously...

 All of this was baked at the same time, and as my focus was meal prep and getting ahead, it worked well to take out a turkey pot pie from the freezer and warm that at the same time.  Supper was ready, with things to add and use for the rest of the week's meals.

There are lots of ways to get ahead and as mentioned earlier, you don't have to have a clear plan for how you are going to use the baked vegetables.  They are also great to add or use in soups.