How to Simply Reduce Food Waste - Oven Roasted Veggies

Time to clear out the leftover veggies from your fridge

Want to know my go-to trick to reduce food waste? Of course you do! Roasting a big tray of vegetables (using the ones you already have) is an easy way to use up your groceries and transform them into a delicious new meal. It's also my favorite way to cook veggies because it requires minimal clean-up (yay! less dishes to do). So go grab your leftover veggies and we'll get started!

The exact vegetables you will use will vary depending on what's in your fridge. I urge you to always have onions and garlic on hand because they give any dish incredible flavor and roast beautifully. My favorite combination for this recipe is: red onion, garlic, mushrooms, butternut squash, green beans, and zucchini. I would love to hear what's your favorite combo in the comments below! 

Health tip: use vegetables with different colors to enhance the nutrients of the dish (eat the rainbow).

money-saving tip: purchase vegetables that are in season as they are usually on sale!

 
 Oven Roasted Veggies - The perfect side dish to so many different recipes! Easy to make and meal prep. Plus, since you’’l be using your leftover produce, you'll extend the life of your groceries and reduce food waste. Use any leftover vegetables and a killer sauce to create a yummy new meal out of your leftovers! #recipe #mealprep #vegan #glutenfree #plantbased #easymeal #healthyeating #cleaneating #sidedish
 

Directions

Step 1. Preheat your oven to 400

Step 2. Raid your fridge for your crew of veggies

Step 3. Wash and rough chop all the veggies (they should be chunky except the garlic, which you will slice).

Step 4. Spread out the chopped veggies and garlic on a large parchment lined tray. Lay them out on a single layer so they cook evenly.

Step 5. Mix your sauce together and cover the vegetables. Use your hands to coat them as evenly as possible.

Step 6. Roast in the oven 25-35 min. They are ready to come out when you can easily pierce the firmer veggies (like potato, squash, broccoli, cauliflower) with a fork.

Step 7. Enjoy your veggies with brown rice, your choice of protein (tofu, salmon, chicken) or save them in a tupperware container in the fridge to use for future lunches or dinners.

Sauce

Lemon Herb

2 tbsp mustard

Half of a lemon

1 tbsp apple cider vinegar

1 tsp maple syrup

Dash of fresh or dried rosemary

Dash of fresh or dried thyme

Dash of fresh or dried oregano

Salt and pepper to taste

Spicy Tahini

2 tbsp tahini

1 tbsp mustard

1 tbsp sriracha

Half a lemon

1 tbsp apple cider vinegar

2 tbsp coconut aminos or soy sauce

1 tbsp maple syrup

Dash of cumin

Dash of paprika

Salt and pepper to taste


These sauce recipes are for you to customize and tailor to your liking! Add different spices, more lemon, less mustard, more coconut aminos/soy sauce, or something completely different. You can also use store bought BBQ or teriyaki sauce if you are on a time crunch. The sauce is used to coat the veggies so they cook well in the oven and to give them some flavor so there is no right or wrong answer. The kitchen is a place to experiment and play so make it taste the way that you like!

Hope you enjoy this recipe!

Love,

Christina