A tray of roasted vegetables is less a meal plan than a useful head start. Carrots, cauliflower, and onions can become lunch without asking you to make every decision in advance.
Give everything enough space
Cut dense vegetables into smaller pieces than softer ones. Dry them before adding oil, spread them out, and use a second tray if the first is crowded. You want browned edges rather than a deep layer of steam.
Three ways to use them
- Spoon warm vegetables over couscous with a lemon dressing.
- Fold them into a flatbread with yogurt and herbs.
- Add them to a pan of beans with a splash of stock.
Keep crunchy toppings separate until you eat. Toasted seeds are far more interesting when they have not spent the night soaking in dressing.
Cool leftovers promptly and refrigerate within two hours in shallow containers. Use refrigerated cooked vegetables within three to four days, or freeze portions for later.