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 eggs, grain bowls, salads, pastas, or alongside your favorite protein.

Trust me on this, if they're already cooked you're 100x more likely to eat them throughout the week!