I’ve never been a fan of meal prepping. Spending extra time in the kitchen on weekends—beyond what I’m already cooking—has never appealed to me. However, with my cholesterol levels creeping higher than my healthcare provider recommends, I knew I needed to make some changes. Losing weight was a priority, and as much as I resisted, I had to admit that a little advance meal prep could help me eat healthier. That’s where my tried-and-true sheet-pan roasted vegetables came in.
A Simple, Versatile Meal Prep Solution
More than a decade ago, I started roasting large batches of vegetables when I participated in a winter farm share. Faced with an abundance of root vegetables like beets, turnips, and celeriac, I needed a way to use them up efficiently. My solution was to roast a couple of sheet pans of veggies over the weekend. Some I’d enjoy immediately—topped with shredded Cheddar and scrambled eggs for breakfast—while the rest would go into the fridge, ready to be repurposed throughout the week. I tossed them into grain bowls, mixed them with fresh greens and a lemon-garlic vinaigrette, or simply reheated them as a side for roasted chicken.
After falling out of this routine, I rekindled my veggie-roasting habit last fall, inspired by a trip to the farmers’ market. I picked up purple potatoes, fennel, carrots, and butternut squash and prepared a big batch of Anti-Inflammatory Sheet-Pan Roasted Veggies—a recipe that calls for Brussels sprouts as well but can be easily adapted based on what’s available. I’ve since incorporated beets, turnips, and sweet potatoes, often substituting russet potatoes for the purple ones since I usually buy them in bulk.
Customizing the Flavor
The recipe’s seasoning mix—garlic powder, paprika, salt, and pepper—is a solid starting point, but I like to tweak it based on what I’m craving. Ground fennel, thyme, and additional paprika add depth, while a sprinkle of za’atar gives the veggies a Mediterranean twist.
How Roasting Veggies Supports Weight Loss
Bringing roasted vegetables back into my meal plan has made a noticeable difference in my weight-loss journey. Each 1-cup serving of this recipe packs 6 grams of fiber—about 25% of my daily needs. Fiber helps keep me full longer, preventing unnecessary snacking. Plus, two key ingredients—Brussels sprouts and potatoes—are excellent sources of soluble fiber, which helps lower cholesterol by reducing its production and absorption in the body.
Beyond weight loss, increasing vegetable intake has broader health benefits. Veggies are rich in antioxidants and phytochemicals, which help reduce inflammation, while their high potassium content supports healthy blood pressure levels.
A Simple Step Toward Healthier Eating
Even if you’re not actively trying to lose weight, incorporating more vegetables into your meals is always a smart move. This sheet-pan recipe yields six cups of roasted veggies, meaning leftovers are almost guaranteed—perfect for quick breakfasts or lunches throughout the week. While I can’t credit roasted vegetables alone for my 17-pound weight loss (and counting), having them readily available has certainly made eating healthy easier.
If you’re looking for a simple, nutritious addition to your meal plan, give this recipe a try. It just might help you reach your health goals, too.
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