First of all, I apologize for taking a long break from FBTF the past couple of weeks. If you didn’t see my latest Instagram post, I just moved to Queens in New York City to start my first full-time job at St. John’s University. Now that I’m going to be in a stable daily routine, I plan on sticking to a more consistent blog schedule, which means more fabulous content on both here and Instagram for awesome readers like you!
With a full-time position, the last thing I want to do when I come home from work is cook an extravagant, time-consuming meal. Who has time for that, right? Before you groan about me going all “meal prep” on you (spoiler alert: I’m not going to!) pull out your cookie sheet or jelly roll pan— it’s roasting time.
A roasted dinner is the comfort food version of a salad: it’s incredibly versatile without compromising flavor or nutrients. You don’t have to worry about timing your side dishes with your main course, because it all cooks together… on one pan… which makes for an easy, breezy cleanup! Also, when you package up leftovers, you can throw it all in one container.
Instead of spending another 20 minutes staring aimlessly into the fridge, pantry and freezer, I set the oven to 375℉ and lined a jelly roll pan with foil. You could use any veggies and seasoning you want, but this is what I used:
- Storebought cubed butternut squash
- Onion (any variety)
- Small golden potatoes
- Mushrooms (any variety)
- Olive oil
- Garlic powder
- Spray foil generously with cooking spray.
- Chop onion, potatoes and mushrooms into bite-sized pieces.
- In a medium bowl, combine the above ingredients with the butternut squash.
- Using as much or as little as you want, drizzle olive oil and sprinkle spices on veggies, tossing with a spoon to make sure they’re coated evenly.
- Roast in oven for about 25 minutes, flipping halfway through.
- Dig in!
Seriously friends, you can’t go wrong. If you’re in a committed relationship with boiling fresh or frozen veggies (I’ve been there), this is a great excuse to cheat on your droopy asparagus.
~Remember to follow Fit by the Fork on Instagram~