Meal prep for this week
I have posted these before but I have a renewed love for asparagus and I somehow forgot how amazing this cabbage is. I seriously stand at the stove when it's cooled down and just eat it with my hands.
I had half a head of cabbage from my coleslaw last week so roasted cabbage it is this week. It's a bit tricky to flip them without them falling apart so I this time I tried cutting them into wedges leaving the stem attached. It worked a little but the middle still kind of fell apart. Either way they're tasty, I'll eat them if they were just in a pile.
Preheat your oven to 425F - you'll use this temperature for the asparagus as well. Spray a baking sheet with non stick spray and lay them out so the thickest parts are on the outside of the pan to allow for more even cooking.
Here they are all browned, sweet, and tender. I find cooking cabbage like this makes it sweet, almost. Much different than when eaten raw in coleslaw.
For the asparagus: wash them and cut the ends off. Spray a baking sheet with non stick spray again and lay them out in a single layer. I used method as I used with the cabbage but I drizzled some balsamic vinegar on top for some variety. Bake them for 15-20 minutes and check on the tenderness. They should be done after 20 minutes but if you prefer them really soft you can do 25 minutes.
Your apartment, room, or house, will smell AMAZING from the garlic being baked and will have you wanted to dive into the veggies when they come out. Bon appetit!
I still have some deli meat, rotisserie chicken, and steak that I had put in the freezer because I wasn't eating them fast enough. Will do another post with my actual meals :)