Start with the Brussels sprouts, sweet potatoes, and butternut squash for Monday’s egg bowls. Chop into uniform pieces (all similar size), drizzle with olive oil, add salt and pepper, and roast at 400 degrees about 30 minutes, stirring half-way through. They’re finished when they’re starting to get brown and crispy. Let cool then store in fridge.
While those are roasting, work on the rest of the veggies…….
Onion: chop 1-2 medium onions and store for the week
Romaine/Salad Mix: chop for chicken tacos
Carrots: chop into sticks for snacks, to add to salads, and quick dinner side