If you love adding fresh vegetables to your weekly meals but are short on time, Joanna Gaines has a hack to cut down on the prep time when you are running from work to afterschool activities or a happy hour with co-workers. Gaines took to Instagram to share, "The hardest part to eating healthy is the prep work. I like to set aside thirty minutes at the beginning of the week to clean and chop my veggies and fruits." It's a magically simple trick that ensures the veggies are ready when you are ready to use them, whether for a stir fry, salad, snacking, or pasta primavera.
Gaines went on to explain she tends to roast her veggies and to save on clean-up time. She lines her baking sheet or pan with foil and drizzles the vegetables with olive oil before giving it a good stir to make sure everything's coated. Then comes a sprinkle of sea salt and black pepper before baking at 425 degrees for 20-25 minutes. Gaines' favorite veggies to include? Sweet potatoes and oven-roasted kale chips.
How To Manage Moisture And Store Your Prepped Veggies
If you are going to clean, slice, and chop up your veggies for the week, there are a couple of things you need to keep in mind. Not all vegetables stay fresh for the same duration of time. Hearty veggies like beets, carrots, onions, celery, and broccoli can generally hold up for a week, but if you are dealing with bell peppers, tomatoes, or mushrooms, use them first before they turn into a slimy mess. Most cut vegetables should be used within two to three days.
Additionally, when you are prepping your veggies for future use, remember that moisture management is key to keeping them crisp and delicious. So, after you wash your bounty, make certain to pat them dry so they don't pass their prime sooner than they would if you hadn't prepped them. One more tip: Don't forget to store your vegetables in airtight containers or a resealable storage bag.
Read the original article on Tasting Table.