Roasted Vegetables
The sheet pan habit that makes healthy eating easier
If you want to eat better during the week without overthinking it… start here. Every Sunday (or whatever day feels like your reset day), roast two big sheet pans of vegetables.
That’s it. That’s the habit.
It’s simple, flexible, and it makes the rest of your week so much easier. When nourishing food is already prepped and ready, you’re far more likely to actually eat it. Let’s talk about why this works — and how to use it.
A week of veggies on 2 pans - done in 15 minutes!
Why Roasted Vegetables?
Because they’re easy, affordable, nutrient-dense, and they actually taste good. Roasting brings out natural sweetness and flavor. It turns basic vegetables into something caramelized, savory, and satisfying. And from a health perspective? This is foundational.
Vegetables provide:
Fiber to support digestion and gut health
Antioxidants to reduce inflammation
Vitamins and minerals for energy and immune function
Phytonutrients that support long-term health
When you have vegetables ready to go, you naturally increase your intake — without forcing it.
How to Use Them All Week - Where the magic happens…
🥚 Add to Eggs for Breakfast
Throw a handful into scrambled eggs or an omelet. Top a fried egg over roasted sweet potatoes and greens. Instant savory breakfast with fiber + protein = steady energy.
🥗 Toss on Salads
Cold roasted vegetables on top of fresh greens add texture and substance. They make salads feel like real meals, not side dishes.
🍽 Serve as a Dinner Side
Reheat and pair with grilled chicken, salmon, tofu, or steak. Dinner is halfway done because the vegetables are already handled.
🥣 Garnish a Bowl
Add them to grain bowls, nourish bowls, or soup. Rice + protein + roasted vegetables + sauce = easy, balanced meal. When vegetables are prepped, you stop asking “What should I eat?” and start assembling.
The Health Benefit Isn’t Just the Nutrients
Yes, the fiber supports gut health.
Yes, the antioxidants reduce inflammation.
Yes, the micronutrients support metabolism and hormone balance.
But there’s another benefit:
It reduces decision fatigue.
When healthy food is convenient, you make better choices naturally. You’re not relying on willpower at 6pm. You’re building structure that supports you.
That’s real wellness.
Sheet Pan Roasted Veggies
INGREDIENTS
A whole bunch of chopped up veggies - and yes, you can buy the already pre-chopped options in your produce section to make life easier. Some favorite combinations:
Broccoli, carrots, red onion, cauliflower
Sweet potatoes, Brussels sprouts, bell peppers
Zucchini, mushrooms, cherry tomatoes, asparagus
Olive Oil
Kosher salt and pepper
No complicated seasoning needed. You can always add dried or fresh herbs if your palette enjoys.
INSTRUCTIONS:
Chop 4–6 different vegetables
Toss with olive oil, salt, and pepper - you should see a light coat - you don’t want the veggies swimming in olive oil.
Roast at 400°F for about 18-22 minutes, tossing halfway. Be sure to watch as some ovens are hotter than others.
Done.
NOTES:
If you want to get fancy, I sometimes sprinkle with pomagranate arils or drizzle a little reduced balsamic over the top.
Store in an air=tight container in the refrigerater for up to 4 days.
Use as a side, a garnish, in eggs, bowls, salads… the world is your oyster!