I hope you’re all having a fantastic week so far! The weather is definitely getting colder, and with the time change it’s getting super dark out really early! When the time change happens I get so tired at around 5pm when the sunsets because my body automatically just thinks it’s bed time LOL. I’m not sure if anyone else experiences this but it’s pretty bad. I find myself drastically less motivated or productive in the night time during the winter months.
Because I’m so lazy in the winter months meal prepping is really essential for me, to avoid ordering food or eating fast food! I’m not joking yall. I have no motivation to go and cook a whole meal late at night, so in order to combat this meal prepping is perfect because I just have to reheat it and I’m set with healthy meals!
I have made this recipe PLENTY of times, and I find it’s a really great dish for the winter time. I find it reheats really well, and if you’re not a huge fan of veggies the butter and garlic really help them taste less like vegetables LOL. I typically pair this roasted vegetable recipe with chicken breast and rice when I’m putting together my meal prep for the week but of course it’s your food so put together meal prep that looks appetizing to yourself and what you would want to eat! If you’re not entirely sure what meal prepping is, be sure to check out my blog post “What is Meal Prepping” where I dedicate an entire blog post to explain what exactly meal prepping is!
Because I typically make this recipe in the winter time, and there’s no natural light by the time I make this dish – I don’t have any great photographs of this meal (which is why I haven’t included any in this blog post) But I’m hoping to make this recipe in the upcoming weeks so I’ll update this blog post with some photos of what it should look like. BUT ANYWAYS lets just get right into the specifics!
- 1 bag of baby carrots
- 1 bag of brussels sprouts
- 6 tablespoons of butter
- 5 cloves of garlic – minced
- salt/pepper to taste
- Preheat your oven to 400F
- Place the carrots and brussels sprouts on a baking sheet (try to make sure they’re not layered on top of each other but spread flat on the baking sheet) – then set this baking sheet off to the side
- Add butter and garlic in a skillet and melt the butter over medium heat. Swirl the liquid in the pan occasionally just to make sure the butter is cooking evenly and that the garlic doesn’t burn
- Cook this butter for about 6-8 minutes (until the butter has lightly browned)
- Remove the butter from the heat and pour over the pan of vegetables you have set to the side and stir to make sure the veggies have been thoroughly coated
- Season with salt and pepper as well
- Roast your veggies for about 40 minutes (or until they are tender)
- Remove from oven and serve!
Just a couple notes about my recipe: I personally use baby carrots as it ‘s less prep time – if you only have regular carrots or wish to use regular carrots you can most DEFINITELY do this, you’ll just have to chop the carrots into smaller sizes (so they roast in the oven). Another little trick is that I purchase pre-minced garlic at the grocery store, it comes in a small little container and it’s honestly a life saver!! You don’t have to mince the garlic yourself which is sooo time consuming and also makes my fingers smell like garlic for DAYS after. Also: If you own the seasoning “garlic plus” I use this sometimes instead of salt and pepper…I think it makes it extra garlicy and if you’re not a fan of vegetables you might want to try this trick! If you’re not a huge fan of garlic you can nix the garlic plus and probably the garlic all together and just roast the veggies in brown butter! It’s totally up to you!
This recipe is super easy to prepare and it’s SO GOOD. I’ve made it so many times and like I’ve mentioned it reheats really well! If you try this recipe out feel free to leave me a comment/send me a message to tell me what you think! OR you can upload a photo and use the hashtag #lexiunlimited, or tag me in the picture! I’d love to see them!
One last final note before I end this blog post: this recipe will also be over on my PINTEREST for you to easily save for future use. I’ve linked my Pinterest as well as all my other social medias at the end of the blog post.
Till next time,