I’m in the middle of cooking for the week again. My crock pot chicken is almost done so I’ll have that for lunch. I’ve already made the rice/ quinoa medley, so I’ll move on to roasted vegetables next. Roasted root veggies are so easy to make and I can eat those all week as well. They are fabulous when combined with other foods to make satisfying and easy meals.
To start, preheat your oven to 375 degrees.Cut veggies into bite-sized cubes. Here I have potatoes and carrots. Any root vegetable works great with this easy method. Put all into a bowl and drizzle with olive oil. Sprinkle with your favorite seasoning. Mine is Mrs. Dash Fiesta Lime seasoning at the moment, but is subject to change without notice. (Yep, I’m a fickle spicer.)
Lay the veggies onto a large baking sheet and space them into a single layer. Roast for forty five minutes and then use a fork to test for firmness. Cook a little longer if desired. Can be eaten hot or cold. I like the veggies hot, but I have also taken them backpacking to eat them cold as well.For my lunch, I’ve assembled a salad and sliced crock pot chicken. I topped my rice/ quinoa medley with the roasted veggies. mmmm…tastes great and is packed with vitamins.