Pick a veggie…any veggie…well, I haven’t cooked every single veggie on a sheet pan but I will! (but not okra, sorry, I can’t do it). I roast veggies this way almost every day. It is so easy. Most veggies can be roasted on a sheet pan at 400 degrees for 15-20 minutes. It depends on their firmness and the size you cut them. For example, tomatoes slices cook pretty fast but butternut squash needs to be chopped small so it won’t take as long to roast. I have roasted, butternut squash, zucchini and summer squash, tomatoes (slices and cherry/grape), broccoli, cauliflower, garlic, onions and shallots, green beans, eggplant, mushrooms, asparagus, potatoes, carrots, brussel sprouts, and leeks… I think that is it…for now. This list will not end here!
Pre-heat your oven and put the empty sheet pan in the oven to heat up. This way the pan is hot when you add your veggies and this will allow for a golden brown-ness to occur (yumminess). Chop your veggies during the pre-heat. In a bowl toss the veggies with olive oil, salt and pepper. Feel free to consider other herbs and spices. Of course, garlic is always welcome, two options: whole garlic is delicious when roasted. It sweetens up and is great to spread on a crostini, or even faster, just add garlic powder. Carefully spread veggies on hot pan in a single layer and roast for 15-20 mins. Check for doneness based on soft/firmness or your personal tastes. The amazing part of the is process is that you can make the rest of the meal during the 20 min they are cooking! This means a healthy meal is never that far away. Steak, chicken, hamburgers, pasta, etc., everything goes with a side of veggies! I always make extra for lunch and other meals during the week. Also, if you have veggies in the fridge that are losing their battle with time, put them all on the pan and roast together. You will be extending their life. Eat what you want right away and pack the rest for lunch tomorrow. If you want dinner to be even easier and add some flavor to the veggies, add your meat to the sheet pan. Obviously, this will add cooking time but not by much, usually 25-30 works for small single layers of meat. I use, chicken, meatballs and sausages. Have a meat thermometer near by and do a check at the 25 min mark.
Another great options for your roasted veggies is making roasted veggies sauces. When they come out of the oven you can drop them into your blender or Vitamix and pulse until you have the desired consistency. Feel free to add stock or milk/cream with additional herbs and spices. You now have a homemade sauce for pasta, meats, pizza and more!
Check out some of the other articles from RED on nutrition and recipes!