Wow! How could we have known that sheet pans would be so en vogue?! The once lonely pan that came out only at Christmas to make cookies has made a big return to the world as the star attraction for supper!
Every busy family likely has a “go-to” sheet pan supper for those nights when homework is bothersome, traffic is a headache, or someone in the house isn't feeling well. Here is our take on this quick, healthy, and delicious option that gets dinner on the table fast!
A great thing about the sheet pan supper is that you can use up bits of veg or small portions of meat you already have on hand. That means no stopping at the grocery store on the way home!
Chicken & Veg
4 boneless chicken cutlets
½ cup of sliced carrots, zucchini, squash, and potatoes
Olive oil
Salt and pepper
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or foil.
Lay the chicken on the sheet tray and spread the veg around.
Top with a sprinkling of olive oil and salt and pepper.
Roast for about 25 minutes. Test for doneness with a fork and/or a kitchen thermometer.
Add-on’s
If you like spicy food do add additional herbs and spices.
If you have more carrots in your refrigerator than squash - add it!
If you prefer bone-in chicken that works too but will require a longer cooking time. Check for doneness with a kitchen thermometer.
Use whatever veg you have so nothing goes to waste.
Sausages & Peppers
5 Italian sausages
2 yellow, red, orange, or green sweet bell pepper, sliced
½ of a red onion, sliced
Olive oil
Salt and pepper
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or foil.
Lay the sausages on the sheet tray and spread the veg around.
Top with a sprinkling of olive oil and salt and pepper.
Roast for about 25 minutes. Test for doneness with a kitchen thermometer.
Serve as is or on sausage rolls with a variety of mustards.
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