So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Roasted Vegetable Salad
There are a couple of things that I look forward to every winter: large roasted meats, and tons of roasted vegetables. I really enjoy the squashes and hearty veggies that come out when the weather turns cold. I think that they pack a lot of flavor, pretty hearty, and they're relatively affordable. So this week, I decided to roast up a bunch of my favorite ones and throw it all on top of some fresh arugula with a splash of balsamic vinaigrette.
To start, you know I need to have brussel sprouts. I love these nuggets of goodness. Yes, it's a cabbage. However, when you roast them in the oven at 400oF for about 30 minutes, then they develop a delicious caramelized flavor that is so rich and sweet. It's indescribable and yet addicting. Just remember to season them salt, pepper, and oil before roasting.
The first step to prepare a butternut squash for roasting is to cut off the end. This way, you'll have a flat surface to work with. Then, take a sharp vegetable peeler and remove all of the thick skin. For more ease, you can also cut the squash in half horizontally before you peel it.