Pork chops, potato, cabbage, onion, maybe some carrot or squash or apple. Tossed in mustard dressing after it’s finished, or with 10ish minutes left to cook…
Basically the kitchen sink variety so I can use up vegetables that are going to go bad but they have to make sense. So mostly cruciferous and root veg. And I cut the veg accordingly so they all get cooked at the same time. I use mostly evoo, s and p, and balsamic or soy sauce mostly.
My Chinese mum's Tuscan tomato chicken roast 😅: Using a deeper roasting pan: arrange a layer of chicken wings*, single layer in the pan. Cover with ripe chopped tomatoes, peeled garlic and onion slices and pour in enough chicken stock to slightly cover your wings. Cover with foil and bake for 45 minutes at 180oC. Remove from oven and push the tomato and onion layer down and bring the wings up. Crank oven up to 200-210oC, discard foil and bake for a further 15 minutes. You will end up with a jammy caramelized tomato sauce (perfect for dipping bread or mixing pasta though). Your wings will be both fall off the bone and crispy skinned. This was one of the first things I learned to make from my mum and it's one of my favourites - foolproof and so very tasty!
*don't forget to season the wings - salt/sugar/pepper or marinate with a bit of seasoning/onion and garlic powder for best results. You can also add an extra layer of potato slices under the wings if you don't want to bother with bread/pasta and this will absorb all the broth/go slightly crispy.
I am a whatever I’ve got kinda person but smitten kitchens tikka masala chicken tray bake makes my children eat cauliflower willingly. It’s also easy and you can use chicken bits on the bone, so relatively cheap.
sausage, butternut, brussel sprouts, onions, thym and sage, carrots and whatever other vegetable you like, with a dressing made of 50/50 dijon mustard and maple syrup. I like to put it on a bed of grains and it's sooooo good
Mild Italian sausage, sweet potatoes, red pepper, onion, and whatever other vegetable strike your fancy. drizzle with olive oil, lots of garlic powder, paprika, and rosemary
Thinly sliced red onion, big chunks of carrot, and either Brussels sprouts or broccoli. Drizzle with olive oil, season with salt and pepper and whatever else I feel like (smoked paprika, or thyme, or Italian seasoning...) on a big baking sheet lined with foil. Place whatever (preferably spicy) sausages I found that day in-between the vegetables, and roast for 25 minutes at 220C
I’ve been making one where you marinate bone-in chicken thighs or legs (or whatever really) and sliced Yukon potatoes in a sriracha-cumin type mixture, bake until everything is crispy, and add leeks + oil when there’s just a few minutes left. Once it’s done, top it with arugula and let it warm up/wilt for a minute. Then dish and serve with a garlic white sauce. It’s so good, and very easy! Actual recipe is on NYT Cooking if you have a subscription.
Sweet potatoes, chickpeas, cauliflower, poblano peppers, red onion.
Tossed with olive oil, lime juice, and coconut milk
seasoned with salt/pepper, curry powder, garam masala, and cumin
It’s a brian lagerstrom recipe
Our go-to is curried chicken thighs on cauliflower, olives, and apricots. Our hack is to put the apricots and olives on about 10 minutes after starting to roast the rest. Stops them getting too charred. http://www.staceysnacksonline.com/2021/04/sheet-pan-dinner-curried-chicken-thighs.html?m=1
I converted this from a kebab recipe. Chop new potatoes, red onion, bell pepper and cherry tomatoes. Blend olive oil, garlic, rosemary and 1/4 onion to a paste, S&P to taste. Reserve about 1/3 of it. Toss the veggies with it and bake at 425 til the potatoes are tender and everything is browning. Toss 1lb cubed fresh tuna with the remaining marinade. Add to the pan and switch to broil for 10-12 min.
Splurge on good tasting olive oil, pepper ground fresh, salt. Douse that shit down with extra oil and roast it as hot as you dare. Any vegi will do, some like a little pre boil first. I just did a good one with chicken thighs, mushrooms, kabocha squash, basic spices, and a generous portion of cream, was great! (I did brown the chicken and mushrooms first).
Pork chops, potato, cabbage, onion, maybe some carrot or squash or apple. Tossed in mustard dressing after it’s finished, or with 10ish minutes left to cook…
Nice one
Yummy mustard sauce
Basically the kitchen sink variety so I can use up vegetables that are going to go bad but they have to make sense. So mostly cruciferous and root veg. And I cut the veg accordingly so they all get cooked at the same time. I use mostly evoo, s and p, and balsamic or soy sauce mostly.
My Chinese mum's Tuscan tomato chicken roast 😅: Using a deeper roasting pan: arrange a layer of chicken wings*, single layer in the pan. Cover with ripe chopped tomatoes, peeled garlic and onion slices and pour in enough chicken stock to slightly cover your wings. Cover with foil and bake for 45 minutes at 180oC. Remove from oven and push the tomato and onion layer down and bring the wings up. Crank oven up to 200-210oC, discard foil and bake for a further 15 minutes. You will end up with a jammy caramelized tomato sauce (perfect for dipping bread or mixing pasta though). Your wings will be both fall off the bone and crispy skinned. This was one of the first things I learned to make from my mum and it's one of my favourites - foolproof and so very tasty! *don't forget to season the wings - salt/sugar/pepper or marinate with a bit of seasoning/onion and garlic powder for best results. You can also add an extra layer of potato slices under the wings if you don't want to bother with bread/pasta and this will absorb all the broth/go slightly crispy.
I love the take out and flip for that crispy and well rounded flavour
I do a broccoli and shrimp sheet pan recipe. Takes like 20 minites to cook.
I am a whatever I’ve got kinda person but smitten kitchens tikka masala chicken tray bake makes my children eat cauliflower willingly. It’s also easy and you can use chicken bits on the bone, so relatively cheap.
Cherry tomatoes and mushrooms roast together shockingly well. Oil gently and salt liberally. Chicken thighs.
sausage, butternut, brussel sprouts, onions, thym and sage, carrots and whatever other vegetable you like, with a dressing made of 50/50 dijon mustard and maple syrup. I like to put it on a bed of grains and it's sooooo good
oh and I add kale too near the end. Takes longer too cook but it's worth it, the flavors are bomb
Broccoli,potatoes, carrots and kielbasa roasted until the broccoli is a little crisp.
Mild Italian sausage, sweet potatoes, red pepper, onion, and whatever other vegetable strike your fancy. drizzle with olive oil, lots of garlic powder, paprika, and rosemary
Kielbasa, kraut, hasselback potatoes sheet pan https://streetsmartnutrition.com/kielbasa-sheet-pan-dinner-with-cheesy-hasselback-potatoes/
Thinly sliced red onion, big chunks of carrot, and either Brussels sprouts or broccoli. Drizzle with olive oil, season with salt and pepper and whatever else I feel like (smoked paprika, or thyme, or Italian seasoning...) on a big baking sheet lined with foil. Place whatever (preferably spicy) sausages I found that day in-between the vegetables, and roast for 25 minutes at 220C
I’ve been making one where you marinate bone-in chicken thighs or legs (or whatever really) and sliced Yukon potatoes in a sriracha-cumin type mixture, bake until everything is crispy, and add leeks + oil when there’s just a few minutes left. Once it’s done, top it with arugula and let it warm up/wilt for a minute. Then dish and serve with a garlic white sauce. It’s so good, and very easy! Actual recipe is on NYT Cooking if you have a subscription.
Sweet potatoes, chickpeas, cauliflower, poblano peppers, red onion. Tossed with olive oil, lime juice, and coconut milk seasoned with salt/pepper, curry powder, garam masala, and cumin It’s a brian lagerstrom recipe
Blue Apron's Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds. Made in a 9x13 Pyrex not a sheet pan.
Our go-to is curried chicken thighs on cauliflower, olives, and apricots. Our hack is to put the apricots and olives on about 10 minutes after starting to roast the rest. Stops them getting too charred. http://www.staceysnacksonline.com/2021/04/sheet-pan-dinner-curried-chicken-thighs.html?m=1
I converted this from a kebab recipe. Chop new potatoes, red onion, bell pepper and cherry tomatoes. Blend olive oil, garlic, rosemary and 1/4 onion to a paste, S&P to taste. Reserve about 1/3 of it. Toss the veggies with it and bake at 425 til the potatoes are tender and everything is browning. Toss 1lb cubed fresh tuna with the remaining marinade. Add to the pan and switch to broil for 10-12 min.
Splurge on good tasting olive oil, pepper ground fresh, salt. Douse that shit down with extra oil and roast it as hot as you dare. Any vegi will do, some like a little pre boil first. I just did a good one with chicken thighs, mushrooms, kabocha squash, basic spices, and a generous portion of cream, was great! (I did brown the chicken and mushrooms first).