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Here's my lazy way of making sure I actually eat veggies every day, and they don't just sit and rot in the fridge:
Step One: Pick 3–4 veggies that roast well together. My go-tos are broccolini, brussels sprouts, carrots, zucchini, red onion, delicta squash, and sweet potatoes.
Step Two: Wash/chop them as soon as you get home.
Step Three: Roast a big tray with olive oil, kosher salt, black pepper, and whatever aromatics/spices make sense for you that week.
Step Four: Use them throughout the week in …

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