By Priya Hutner
It’s been a long day; your stomach is growling and the age-old question of what to make for dinner arises. Most of us want a quick, easy cooking solution, especially during the weeknights. With the weather cooling, turning on the oven and grabbing a sheet pan might be the answer to dinner. I often use this method to create a delicious meal with little fuss.
Onion, garlic, olive oil, herbs and seasonings create a foundation for several sheet-pan recipes. Soup is a breeze using the sheet-pan method, which involves roasting desired vegetables, seasoning and blending. A complete chicken dinner can be prepared on a sheet pan with vegetables and potatoes or baked Asian salmon or tofu with bok choy, red cabbage, onion and ginger. Even marinara sauce can be made on a sheet pan.
What’s great about these types of meals is that the prep can be simple and everything goes in the oven to cook together. The key is prepping the ingredients for timing. Potatoes take a while to cook, but if cut smaller, they can be cooked at the same time as chicken.
Below are some recipes and tips to create delicious sheet-pan meals. Get creative and make it your own by adding spices such as cumin or oregano, harissa or berbere, or fresh vegetables that are available seasonally.
Line your baking sheet with parchment paper or a silicone mat. This helps with cleanup and ensures the pan doesn’t burn.
Butternut Squash Soup
From the kitchen of Priya Hutner
3 T olive oil1 butternut squash, peeled & diced2 carrots, peeled & sliced into 1-inch rounds2 parsnips, peeled & sliced into 1-inch rounds1 large onion, rough chopped5 cloves garlic1 knob ginger, peeled & chopped3 T olive oil2 t coarse salt1 t fresh ground pepper¼ C heavy cream, optional
Preheat oven to 375 F. Place all ingredients on a sheet pan and roast for 40 to 45 minutes. Mix ingredients occasionally.
Blend in a blender or food processor to make soup. Add soup to bowls and float heavy cream on top, if desired. Add additional salt and pepper if desired. Serve with crusty bread.
Sheet Pan Chicken with Roasted Root Vegetables
From the kitchen of Priya Hutner
2 lbs. chicken thighs1 large potato, peeled & diced in ½-inch pieces1 large sweet potato, peeled & diced ½-inch pieces2 golden beets, peeled & sliced2 carrots, peeled & sliced into ½-inch rounds3 parsnips, peeled & sliced into ½-inch rounds1 large onion, quartered3 cloves garlic3 T olive oil2 t coarse salt1 t fresh ground pepper
Preheat oven to 375 F. Toss prepped vegetables and chicken in olive oil and seasoning. Lay chicken and vegetables on a sheet pan and cook for 30 to 45 minutes. Chicken should register 165 F on a meat thermometer and roasted vegetables should be fork tender.
Simple Roasted Sheet Pan Cabbage
From the kitchen of Priya Hutner
1 head red cabbage, sliced1 T olive oil2 t coarse salt1 t fresh ground pepper
Preheat oven to 375 F. Spread cabbage on a sheet pan and drizzle with olive oil and seasoning. Bake for 30 to 40 minutes, stirring occasionally. I like my cabbage crispy.
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