Let’s talk about meal prepping for a minute. For the longest time, I thought it was this great idea, but kind of great in the way that getting up at 5:00am to kick off the day with a jog is great. You know, the kind of great where you’re like, “I’m totally going to start doing that!” and then your alarm goes off and you’re like, “nah, I can fit that in later”? Anybody with me on that? If you are, keep reading because I’ve got good news! If you’re not, keep reading anyway because your motivated self probably always wants to try a new recipe! 😉

So it might not come as a surprise that the good news is that meal prepping is SO WORTH YOUR TIME. I thought it would be this long process that would steal my whole entire Sunday afternoon, but the truth is, the way we do it, it doesn’t take any longer than preparing a meal, and it saves so much time throughout the week, while adding healthy options galore.

The recipe for roasted vegetables that I”m going to share today is simple and healthy, and it’s a great one to prep in advance and keep to add to meals (or use as the main dish) during the week!