SHEET PAN ROASTED VEGETABLES RECIPE | COOKING LIGHT
A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.
Provided by Paige Grandjean
Total Time 50 minutes
Yield Serves 10 (serving size: about 2/3 cup)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss. Variation: Lemon-Herb Sheet Pan Roasted Vegetables Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss. SERVES 10 (serving size: about 2/3 cup) CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg Variation: Orange-Tarragon Sheet Pan Roasted Vegetables Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss. SERVES 10 (serving size: about 2/3 cup) CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg
Nutrition Facts : Calories 132, CarbohydrateContent 22 g, CholesterolContent 0.0 mg, FatContent 4.8 g, FiberContent 6 g, ProteinContent 3 g, SaturatedFatContent 0.7 g, SodiumContent 221 mg, SugarContent 5 g
ONE-PAN ROAST DINNER RECIPE | BBC GOOD FOOD
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Nutrition Facts : Calories 845 calories, FatContent 51 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 55 grams protein, SodiumContent 1.1 milligram of sodium
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