Washing, cutting, and roasting veggies can take up to an hour, so I love prepping a big pan on Sunday night. I throw in a mix of diced sweet potato, Japanese sweet potatoes, bell peppers, mushrooms, onions, parsnips, carrots, squash, or chickpeas. Set the oven to 400°F and roast veggies for 25 to 45 minutes, checking on them halfway and stirring once to prevent burning.
You can enjoy roasted veggies in a wrap or burrito, with cooked whole grains, on a salad, in a soup, or as a quick snack. If you don't want to eat your veggies in bite-sized pieces, you can roast whole potatoes or spaghetti squash instead — it'll just take more time, about 45 to 60 minutes.