Easy roasted vegetables.
This is one dish I make week in & week out. It’s that versatile, food prep idea, that you can easily adapt to what you have on hand in your garden or in your fridge. Plus, add some fresh garden herbs and this is one of those fail-safe side dishes that you will go to over & over.
So if you’re thinking these are only good for a side dish think again. If you prep these on Sunday, store cooled veggies in an airtight container in your fridge. Add these to quinoa or rice bowls with your chosen protein. You can top these with hummus or use them in your favorite hummus recipe. Add them to a garden salad for lunch. My husband loves adding roasted veggies to sandwich with hummus. These are also great for breakfast as a side for avocado toast. Okay, so let’s get onto this recipe. I hope your inspired to hit up your farmer’s market this weekend and stock up.
— Knead to Cook