January is possibly my least favorite month of the year, but at least it inspires me to eat more vegetables. After December’s excess, I’m sure we’re all craving something fresh and light. So here’s the requisite healthy recipe to start 2016 out right.

I always seem to come home from the store with more veggies than I will actually feel like cooking through the week. You know, the battle of good intentions versus following through. I found a solution though. Instead of trying to create 6 or 7 different dishes, I just turn on the oven and prep all the veggies and roast everything at once- or as much I can fit in the oven. I tend to roast everything separately so I can use it as needed through the week, but it’s always delicious when you toss everything together and even more so when topped with a warm shallot-y dressing.