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.
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