3 Best Vegetables for March Meal Prep

Let's cut through the noise about March meal prep – you're probably tired of the same old winter vegetables that have been haunting your kitchen since December. Here's the deal: sweet peas, asparagus, and carrots are about to become your new best friends. Whether you're a meal prep rookie or a seasoned pro, these three powerhouse veggies will transform your boring containers into something worth bragging about. Want to know the secrets behind making them work? Stick around.

History

Long before you had your fancy meal prep containers and Instagram-worthy layouts, ancient civilizations were prepping March vegetables out of pure necessity. Let's face it – they didn't have the luxury of hitting up Whole Foods whenever they felt peckish.

You can thank your ancestors for figuring out that early spring vegetables like peas, carrots, and early lettuce could actually survive the tail end of winter. While you're busy color-coding your Tupperware, remember that Romans were fermenting cabbage in clay pots, and medieval peasants were drying root vegetables just to make it through till summer. They'd probably roll their eyes at your meticulously planned "Buddha bowls" and matching mason jars. But hey, at least you're carrying on the tradition – even if it's more about aesthetics than survival these days.

Recipe

Spring vegetables are at their peak in March, offering a perfect opportunity to create a colorful and nutritious roasted medley. This dish combines the earthiness of root vegetables with early spring produce, creating a versatile side dish that can complement any protein or serve as a standalone vegetarian meal.

The beauty of this recipe lies in its simplicity and adaptability. The vegetables can be prepped ahead of time and roasted in large batches, making it ideal for meal preparation. The natural sugars in the vegetables caramelize during roasting, creating deep, complex flavors that only improve when reheated.

Ingredients:

• 2 parsnips, peeled and cut into batons
• 3 carrots, peeled and cut into batons
• 1 pound baby potatoes, halved
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 4 garlic cloves, whole
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar

Preheat oven to 425°F (220°C). Toss all vegetables with olive oil, thyme, salt, and pepper in a large bowl. Spread vegetables in a single layer on a rimmed baking sheet, making sure they don't overlap. Roast for 35-40 minutes, turning once halfway through cooking. During the final 5 minutes, drizzle with balsamic vinegar and return to oven. The vegetables are done when they're tender inside and caramelized outside.

For best results, cut vegetables in similar sizes to guarantee even cooking. If meal prepping, slightly undercook the vegetables as they will continue to cook when reheated. Store in airtight containers in the refrigerator for up to 5 days. When reheating, spread vegetables on a baking sheet and warm in a 350°F oven for 10 minutes, or until heated through, to maintain their roasted texture.

Final Thoughts

Let's be honest – you'd be a fool not to jump on March's vegetable bounty while it's here. These seasonal gems aren't just hanging around waiting for your procrastinating self to finally notice them. Spring vegetables practically scream "eat me now!" before they disappear faster than your New Year's resolutions.

Look, you've got the recipes, you know which veggies are at their peak, and you're armed with meal prep containers. What's stopping you? Don't be that person who keeps buying sad, wilted lettuce from the back of the produce section while ignoring the gorgeous spring vegetables right in front of you. Get your act together, grab those fresh March vegetables, and transform your meals from boring to brilliant. Your taste buds will thank you later.