Batch Cooking Real Food and Roasted Cauliflower and Brussels Sprouts Recipe

Dinner time has been unusually hectic the last couple of months. My oldest two children have many late afternoon and evening activities. Three nights out of the school week I arrive home at 6:50. I don’t have time to cook dinner, but I definitely don’t want my kids eating fast foods. I apply some of the principles of batch cooking to cook real food in bulk.

On Sunday evenings when I am cooking a nice sit down dinner, I cook extra vegetables to get us through the week.
Batch Cooking Real Food - Vegetables
I roasted or sautéed 4 lbs. of asparagus ( substituted olive oil for butter in this asparagus recipe), 2 heads of cauliflower ( made Roasted Cauliflower with Carrots and Roasted Cauliflower with Brussels Sprouts which is printed below),  2 heads of broccoli, 2 lbs. of Brussels sprouts, and 1 lb. of carrots. That equals 32 cups of cooked vegetables, which when combined with fresh greens, is enough veggies to get us through until I have time to prepare another nice dinner on Friday.

Since nutrients are lost when heated or cooked in liquids, the first time I cook the vegetables I cook them until they are just barely fork tender and in just enough olive oil to keep them from sticking to the pan. When I use the vegetables later in the week, I reheat  just enough for that meal and only cook them until the are heated all the way through.

I also batch broil or barbecue 2 – 3 pounds of meat, cook a double batch of brown rice in the pressure cooker and prepare a large bowl of fresh mixed greens. This allows me to combine the various batch cooked dishes to quickly make a stir fry, a frittata, a salad, or soup. When altering recipes to use batch cooked ingredients, add the previously cooked ingredients at the last possible minute. They are already cooked, they just need to be reheated.

However, when we walk through the door a 6:50, I will admit to just loading up plates and heating them in the microwave to create a one minute meal. It is not my favorite way to cook dinner, but it is still much healthier than most of the convenience food that is available.
Roasted Cauliflower and Brussel Sprouts

 

Roasted Cauliflower and Brussels Sprouts Recipe
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 head cauliflower, cut into florets
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons of olive oil
  • ½ teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon parsley
  • pinch of salt
  • dash or two of coarse ground pepper
Directions
  1. Spread the cauliflower florets and Brussels sprouts on a greased cookie sheet.
  2. Drizzle olive oil over the Brussels sprouts and cauliflower. Toss to thoroughly coat the veggies. Sprinkle the spices over the vegetables.
  3. Cook at 400 degrees for 30 minutes or until fork tender.

 

I am looking forward to mid May when our schedule will ease up and provide for more relaxing dinners! How do you speed up dinner on rushed evenings?

 

This post is linked to the Hearth and Soul Hop, Works for Me Wednesday,  and Real Food Wednesday.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. saffronstreaks says:

    loved the roasted veggies, absolutely fantastic and healthy too.

    pls do check the new event at my site : summer coolers

  2. Yum for the roasted vegetables. I actually made 2 meatloaves yesterday so that we will have one for a busy day. I do like to grill extra meat to be used at a later date. I think my quickest meal is broiled chicken breast and a salad. I never thought about precooking vegetables. Thanks for the idea. Take care.

  3. mmm roasted Brussels sprouts are the best! I've turned Brussels haters on to liking them.

  4. Hodgepodgemom says:

    Now this is so smart!! Just takes a little planning. Thanks Alea.

  5. I like your idea of batch cooking. roasted Brussels sprouts is yummy.

  6. Barb @ A Life in Balance says:

    I don't prepare as much ahead of time as you do, though it sounds so helpful. However, when I saute veggies each night, I make extra to use for another meal or for my lunch. I need to get back into the habit of prepping veggies for the week on Sunday. It makes a big difference in using them during the week.

    We microwave dinner, too! I know, I know, it's supposed to be bad, but it's incredibly helpful on busy nights.

  7. I love it that you have this on hand for your quick meals. It is definitely better than the convenience meals. I need to do more of this kind of cooking. Hopefully when I get moved into my new house that I can be more organized and get more done like this. Thanks for sharing! I love roasted veggies!

  8. April @ The 21st Century Housewife says:

    I love the sound of this recipe Alea! We really like cauliflower and brussel sprouts in our house, and those spices you have used are wonderful. Thank you also for those great tips for cooking ahead. This is the kind of quick, convenience food I love!

  9. Danielle says:

    This is brilliant! What a fantastic time-saver. You have lucky kids, to be able to do all their activities, and still get real, homecooked foods for dinner! :)
    I found you through WFMW, by the way.
    http://mindofthemother.blogspot.com/

  10. J L Health 918-836-0565 says:

    I LOVE roasted cauliflower so this is a great recipe!

    This is a great idea for me because if I don't take the time to plan ahead on the veggies…I don't eat them..

    Thanks for hosting and posting at the hearth and soul hop 44.

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