Vegetables: Roast veggies to-go
Mmm the sweet, sweet smell of roasting vegetables. Crispy on the outside, soft on the inside, toasty warm. A winter necessity... that is, if you can be bothered to go through the process.
Peeling and chopping veggies to roast is not the easiest of tasks, especially if you want a variety. They're super hard to get a knife through, they're large, and they're messy. I always thought it'd be awesome to roast one big batch one time and reap the benefits for weeks, but they completely lose their texture in the freezer so it was a non-starter. Until I discovered freezing BEFORE roasting.
Now, I love to make bags of ready-to-roast mixed root vegetables. Sweet potatoes, white potatoes, carrots, parsnips, turnips, beets, onions, celeriac - all of them freeze like a dream when raw. As they grow underground, they absorb a huge amount of nutrients from the soil. They have a high concentration of antioxidants, key vitamins and minerals, and are fibrous complex carbohydrates that keep you satisfied for what seems like forever. All you have to do is heat up the oven, pop a bag of pre-chopped mixed root veggies on a tray, and throw it in the oven. 30 minutes later, perfect crispy roast veggies are yours - even on a busy weeknight.
3 medium sweet potatoes
3 medium parsnips
6 white potatoes
3 red onions
Box of sandwich bags
1 large freezer bags
Peel and chop all ingredients into equally sized 2x2cm pieces and mix together in a large mixing bowl (except the beetroot, unless you want everything to be pink!)
Place 1 cup of mixed veggies in each sandwich bag, adding a piece of beet or two to each bag until all of the veggies are gone.
Seal the sandwich bags with as little air inside as possible, and place inside a large freezer bag labelled with "roast veggies to-go" and the date. Store in the freezer for up to 3 months and use as required.
Per 1 cup serve: 160 calories, 6g fibre, 0.3g fat, 4g protein