SHEET PAN VEGETABLES RECIPES
SHEET-PAN KIELBASA AND VEGETABLES RECIPE - BETTYCRO…
You don’t have to dirty every dish in the kitchen to make a fabulous meal. Sometimes, all you need is your sheet pan—and this hearty and filling recipe is the proof. Adding ingredients at various points in the cooking process allows each ingredient to cook perfectly, while also keeping cooking efforts to a minimum. So your baby red potatoes will turn out nice and brown, and your kale will be perfectly wilted. Dressing your roasted vegetables and kielbasa with a German potato salad-inspired vinaigrette adds just the right amount of brightness to complement the meal.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
- Add sausage to potatoes, and move to one side of pan, making room for vegetables.
- In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
- Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.
Nutrition Facts : Calories 600 , CarbohydrateContent 29 g, CholesterolContent 80 mg, FatContent 7 , FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 17 g, ServingSize 1 1/2 Cups, SodiumContent 1490 mg, SugarContent 6 g, TransFatContent 1 g
CHICKEN AND VEGETABLES SHEET-PAN MEAL RECIPE - PILLSBURY.COM
The simple one-pan chicken and veggie meal is perfect for busy weeknights.
Provided by Gerry Speirs
Total Time 40 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
- Wash chicken; pat dry. Sprinkle salt and pepper over chicken. Cut each chicken breast in half diagonally; place in sheet pan.
- Arrange frozen vegetables around chicken. Drizzle oil over chicken.
- Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
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