HACK: HOW I SAVE TIME PREPARING all the VEGGIES I need for my WEEK MEALS!

My method is so simple and convenient. I am sure that you will like the idea of having your sides ready for the week. You won’t need to think about what side to cook any day, BOOM. Smile.
 
Category:  SIDES  
Approx. Prep and Cook Time: 45 Minutes to an Hour
Approximate Cost: $ 13.69 or $2.74 per serving for 2 people
Difficulty Level:  Easy
Allergens, Other:  Gluten Free, vegetarian   
Servings: 5 to 6 days for 2 people
 
Ingredients
1 cauliflower head, clean and florets detached ($2.89)
1 large broccoli head, rinsed, florets detached and core discarded ($1.50)
½ bag of organic rainbow carrots, peeled, ends cut (Trader Joe’s-@ $2.89/bag ($1.45)
1 ½ c. of Brussels sprouts, outer leaves removed, bottoms cut and cut in 4 ($1.75)
1 large sweet potato, rinsed, peeled and cut in French fries’ style ($1.10)
3+ large beets, rinsed, peeled and cut in half ($2.50)
1 med red cabbage, (outer leaves removed, keep few leaves whole), cut in small pieces, put in your food processor with some cilantro, or celery or culantro. ($1.00)
½ c. Angie’s basting olive oil or the olive oil of your choice ($1. 50)
 
Directions

1. Arrange some of the prepped veggies in rows in a roasting pan, as I did in my slide presentation.
2. Prep the beets and place them in aluminum foil to roast separated from other veggies.
3. Add a generous amount of my basting oil, or the one of your choice to the beets, the veggies tray and rub well.
4. Cover and refrigerate until time to roast them at 375 degrees for 45 minutes.
5. Next, add half of the broccoli and cauliflower florets to a food processor and process to get a full size of container of my Cauli-Brocco Rice. Mine rendered 6 to 7 cups of rice.
6. Next, cut your French sweet potato fries and place in a Ziploc bag to oven fry them when needed.

 
My Links:
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil