Sheet tray vegetables are an easy way to prepare a variety of vegetables all at once.
Place them on a single sheet tray saving time and a big clean up.
Roast until just fork tender keeping vegetables firm without being soft and mushy.
Chop, slice and arrange.
Drizzle and season.
Stir and give heat.
Remove and toss with a simple dressing of choice.
Serve as a side and enjoy.
HOW TO MAKE SHEET TRAY VEGETABLES
INGREDIENTS
CHOOSE A VARIETY OF VEGETABLES
*Root Vegetables - carrots, sweet potato, parsnip, beetroot
*Cruciferous Vegetables - brussel sprouts, broccoli, cauliflower
*Squash - zucchini, pumpkin
*Other - capsicum (bell pepper), onion, cherry tomatoes, asparagus, mushroom
REMEMBER WHEN ROASTING VEGETABLES
**Harder vegetables like carrots, potato, beetroot, take longer
**Softer vegetables like zucchini, asparagus, mushroom cook faster
TO THE VEGETABLES ADD
This sheet tray has carrots, sweet potato, zucchini, capsicum (bell pepper), onion
*1-2 tablespoon cooking oil
*Season with salt
*Other seasoning options are garlic powder, onion powder, paprika, Italian seasoning, red pepper flakes, vegetable seasonings.
METHOD
*Preheat oven to 400°F or 200°C
*Chop vegetables into uniform size for even cooking.
*Toss with oil and seasonings in a large bowl or directly on the tray.
*Arrange on sheet tray in a single layer.
*Bake for 20-30 minutes give it a stir halfway through.
*Fork test for tenderness. You want the vegetables to be just done so they remain firm.
DRESS YOUR VEGETABLES
Lemon Garlic Herb Dressing
Ingredients:
1-2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1 tsp fresh thyme and or 1 1/2 tablespoon finely chopped Italian parsley
Salt to taste
METHOD
*Mix and pour over warm veggies for a fresh, zesty flavor.
DO NOT OVER CROWD THE PAN OR THE VEGETABLES WILL STEAM INSTEAD OF ROAST
TIPS FOR PERFECT ROASTED VEGGIES
*Stagger cooking times if you have soft and firm vegetables together
*Do not overcrowd the pan, or the vegetables will steam instead of roast
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