Sunday afternoons (or even Saturday) are the perfect time to get ahead for weeknight meals. Last night I made a big batch of braised beef and roasted root vegetables. The root vegetables are great as leftovers on their own, but they can also stretch into a variety of easy meals during the week. Most of the work is already done for you when you roast in advance. Start with a variety of root vegetables, or a single root. I like a a mix. Potatoes, carrots, radishes, rutabaga, kohlrabi, beets, turnips, celeriac, and winter squash will all work. Scrub them clean, peel, and chop into uniform pieces. If your kids like to help in the kitchen this is a great way to keep them busy. You can roast large hunks or small cubes, larger pieces will take longer. You’ll want to pick a roasting temp between 400° – 450°F. This will give your vegetables a nice caramelization. Toss the chopped vegetables with olive oil, salt, and pepper. You can add a few cubes of butter, herbs, or spice mixes like Old Bay or Herbamare. I usually stick with olive oil, salt, pepper and a pat of butter. Then I can flavor the leftovers in different ways. Roast the vegetables for 40 – 50 minutes, stirring the pan halfway through. Enjoy for dinner, cool the leftovers, and store in the refrigerator for leftover meals.
Looking for a recipe to get started?
If you’re in the Northeast or Northern Atlantic States in the US, Be sure to check out our amazing, awesome, super unique recipe kit company called Green Fork! It’s like taking a CSA one step further – we use all the local bounty to create amazing ready to make recipes delivered to your doorstep! Click here to hear a customer review!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.