Prep These 4 Easy Roasted Veggie Bags For The Fastest Fall Dinners

Roasted veggies always seem like an easy, throw-together dinner component — that is, until we actually spend time washing, peeling, and chopping produce. After a long day at work, the last thing we want to do is get into a sweet potato knife struggle or suffer a crying fit over slicing an onion. But, before we remove roasted vegetables from our weeknight menus altogether, there's a simpler meal-prep alternative that we can turn to: veggie bags.

If you can get your shit together on Sunday and carve out some time for veggie prep, then your weeknights will be forever changed. Because ahead you'll find four recipes for pre-washed, sliced, packed, and portioned flavorful mixes that you can chop, seal, and store in your fridge for up to a week — or until you're ready to pop them into the oven. (You can even freeze them if you want!) The best part? Each quart-sized bag only calls for four total ingredients: two veggies and two seasonings. And, if you make multiple bags you'll get some variety, too, so you won't end up eating the same sad carrots all week long. Scroll on and stock your fridge so you have some quick meal starters at your baggie-sealing fingertips.

Butternut Squash + Shallots + Sage + Garlic
This festive, autumn veggie blend is both parts savory from the shallots and sweet from the squash — we recommend serving it atop a balsamic-drizzled arugula salad or mixed in with some farro.

Bag Ingredients
3 cups butternut squash, cubed
1 cup shallots, sliced
3-4 tbsp sage, finely chopped
2-3 garlic cloves, minced
Sealable bag (quart-sized)

Bag Instructions
Place butternut squash, shallots, sage, and garlic into a quart-sized bag — seal and store in refrigerator until ready to roast (for up to one week).
Butternut Squash + Shallots + Sage + Garlic

Roasting Ingredients
Sheet pan
2-3 tbsp olive oil
Salt and pepper to taste

Roasting Instructions
1. Preheat oven to 425° F. Meanwhile, open the ziplock bag and drizzle olive oil inside — massaging from the exterior to coat the butternut squash and shallot mixture.

2. Once fully coated, empty the bag onto a sheet pan and sprinkle generously with salt and pepper. Place the sheet pan in the middle of a preheated oven for 30-45 minutes — or until vegetables have softened and caramelized — shaking/stirring the pan once after the 15 minute mark.

3. Remove veggie mixture from oven once roasted to perfection and let cool slightly before serving.
Brussel's Sprouts + Onions + Dried Cranberries + Garlic
This Brussel's bag packs some major Thanksgiving flavor with a sweet addition of dried cranberries — enjoy it on its own or served alongside some salmon.

Bag Ingredients
3 cups Brussel's sprouts, halved
1 cup onions, sliced
4-6 tbsp dried cranberries
2-3 garlic cloves, minced
Sealable bag (quart-sized)

Bag Instructions
Place Brussel's sprouts, onions, dried cranberries, and garlic into a quart-sized bag — seal and store in refrigerator until ready to roast (for up to one week).
Brussel's Sprouts + Onions + Dried Cranberries + Garlic

Roasting Ingredients
Sheet pan
2-3 tbsp olive oil
Salt and pepper to taste
*Optional: 2-3 tbsp balsamic vinegar

Roasting Instructions
1. Preheat oven to 425°F. Meanwhile, open the sealable bag and drizzle olive oil inside — massaging from the exterior to coat the Brussel's sprouts mixture.

2. Once fully coated, empty the bag onto a sheet pan and sprinkle generously with salt and pepper. Place the sheet pan in the middle of a preheated oven for 30-45 minutes — or until vegetables have softened and caramelized — shaking/stirring the pan once after the 15 minute mark.

3. Remove veggie mixture from oven once roasted to perfection and let cool slightly before serving.

*Finish off with a bit of balsamic for extra savory flavor.
Carrots + Cauliflower + Chili Powder + Garlic
Raw carrots and cauliflower solo are nothing special, but roasting the two up together with a little chili powder wow makes for spicy-savory flavor magic — serve this mix on a kale salad or even as a star player in your next meat and cheese board spread.

Bag Ingredients
2 cups carrots, sliced
2 cups cauliflower, chopped into smaller florets
2-3 tsp chili powder
2-3 garlic cloves, minced
Sealable bag (quart-sized)

Bag Instructions
Place carrots, cauliflower, chili powder, and garlic into a quart-sized sealable bag — seal and store in refrigerator until ready to roast (for up to one week).
Carrots + Cauliflower + Chili Powder + Garlic

Roasting Ingredients
Sheet pan
2-3 tbsp olive oil
Salt and pepper to taste
*Optional: squeeze of lime juice

Roasting Instructions
1. Preheat oven to 425°F. Meanwhile, open the ziplock bag and drizzle olive oil inside — massaging from the exterior to coat the carrot and cauliflower mixture.

2. Once fully coated, empty the bag onto a sheet pan and sprinkle generously with salt and pepper. Place the sheet pan in the middle of a preheated oven for 30-45 minutes — or until vegetables have softened and caramelized — shaking/stirring the pan once after the 15 minute mark.

3. Remove veggie mixture from oven once roasted to perfection and let cool slightly before serving.

*Finish off with a fresh squeeze of lime juice to pump up the chili powder punch.
Sweet Potatoes + Yukon Potatoes + Rosemary + Garlic
Why choose between regular and sweet potatoes when you can roast both? We'll be adding this caramelized mixture to our salads and serving it as a side with chicken.

Bag Ingredients
2 cups sweet potatoes, cubed
2 cups yukon gold potatoes, cubed
2-3 tsp of rosemary (or parsley), finely chopped
2-3 garlic cloves, minced
Sealable bag (quart-sized)

Bag Instructions
Place sweet potatoes, Yukon golds, rosemary, and garlic into a quart-sized Ziplock bag — seal and store in refrigerator until ready to roast (for up to one week).
Sweet Potatoes + Yukon Potatoes + Rosemary + Garlic

Roasting Ingredients
Sheet pan
2-3 tbsp olive oil
Salt and pepper to taste

Roasting Instructions
1. Preheat oven to 425°F. Meanwhile, open the ziplock bag and drizzle olive oil inside — massaging from the exterior to coat the sweet potato mixture.

2. Once fully coated, empty the bag onto a sheet pan and sprinkle generously with salt and pepper. Place the sheet pan in the middle of a preheated oven for 30-45 minutes — or until vegetables have softened and caramelized — shaking/stirring the pan once after the 15 minute mark.

3. Remove veggie mixture from oven once roasted to perfection and let cool slightly before serving.