It's really tough to time a recipe. Especially, because Blue Apron has so many whole foods that need peeling and cutting--it's not like you just put it in the

It's really tough to time a recipe. Especially, because Blue Apron has so many whole foods that need peeling and cutting--it's not like you just put it in the oven and set a timer. I do think their estimations are a bit idealistic. I've seen the prep times vary 2-3x depending on who in the family makes it. One thing I've noticed that can improve prep times is taking a basic knife skills class. You'll notice grandmothers who have been cooking for decades are often pretty clunky with a knife. There are still some things that you have limited control over that will slow you down: counter space, kitchen layout, sink size, or what bowls and pots you have. Years ago I feel like they had more leftovers. Usually, it was the side dish where they gave you a whole head of cabbage instead of half to prep. It was usually mentioned in the recipe. I had been meaning to look back to see if they amended the recipes when they repeated them removing the leftovers--but I haven't used Blue Apron in probably a year now. I'm glad you learned that roasting vegetables are dead simple and delicious. I feel like growing up with canned and boiled vegetables this was somehow a well kept secret until recently. But there are other meal-kits out there that vary widely on complexity and prep time.