Roasted Chicken With Root Vegetables
Roasted Chicken with Root Vegetables is a delicious and wholesome sheet pan dinner that’s perfect for busy weeknights. This one-pan meal combines juicy roasted chicken with a medley of hearty root vegetables, making it both nutritious and easy to clean up afterward. With its savory flavors and simple preparation, it’s sure to become a family favorite.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Carrots | 3 medium, peeled and chopped |
| Potatoes | 2 medium, diced |
| Sweet potatoes | 1 medium, peeled and cubed |
| Red onion | 1 large, cut into wedges |
| Olive oil | 4 tablespoons |
| Garlic | 4 cloves, minced |
| Fresh thyme | 2 teaspoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the root vegetables (carrots, potatoes, sweet potatoes, and red onion) with olive oil, minced garlic, thyme, salt, and pepper.
- Spread the vegetables on a large sheet pan and create space in the center for the chicken.
- Place the chicken thighs on the sheet pan and drizzle them with olive oil, seasoning with salt and pepper.
- Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
- Let it rest for a few minutes before serving, garnishing with fresh thyme if desired. Enjoy your healthy sheet pan dinner!
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Maple Balsamic Glazed Brussels Sprouts and Sausage
Maple Balsamic Glazed Brussels Sprouts and Sausage is a delightful and hearty sheet pan dinner that brings together the earthy flavors of Brussels sprouts with the savory richness of sausage, all enhanced by a sweet and tangy maple balsamic glaze. This quick and easy recipe is perfect for weeknight meals, and the one-pan preparation means minimal cleanup while enjoying a nutritious and flavorful dish.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1.5 pounds, trimmed and halved |
| Italian sausage | 1 pound, sliced into rounds |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Red pepper flakes (optional) | ¼ teaspoon (for heat) |
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts and sausage with olive oil, garlic, salt, and pepper; mix well.
- Spread the mixture on a sheet pan in a single layer.
- In a small bowl, whisk together maple syrup and balsamic vinegar; drizzle over the Brussels sprouts and sausage.
- Roast in the oven for 25-30 minutes, stirring halfway through until the Brussels sprouts are tender and caramelized and the sausage is cooked through.
- Serve hot, garnished with red pepper flakes if desired. Enjoy your flavorful sheet pan dinner!
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Sheet Pan Salmon With Fall Vegetables
Sheet Pan Salmon With Fall Vegetables is a healthy and colorful dinner option that showcases the rich flavors of salmon paired with a variety of seasonal vegetables. This one-pan dish is not only quick to prepare but also guarantees you enjoy a complete meal with minimal cleanup. The combination of roasted vegetables and perfectly baked salmon offers a delightful and nutritious way to welcome fall.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6-ounce each) |
| Brussels sprouts | 1 pound, trimmed and halved |
| Carrots | 3 large, peeled and sliced |
| Red onion | 1 large, sliced |
| Olive oil | 3 tablespoons |
| Garlic | 2 cloves, minced |
| Lemon | 1, zested and juiced |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh thyme (optional) | 2 teaspoons, chopped |
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss Brussels sprouts, carrots, and red onion with olive oil, garlic, salt, and pepper, and spread them on a sheet pan.
- Nestle the salmon fillets among the vegetables, and drizzle with lemon juice and zest; season with salt, pepper, and thyme.
- Roast in the oven for 15-20 minutes until the salmon is cooked through and flakes easily, and the vegetables are tender and caramelized.
- Serve warm, and enjoy your wholesome sheet pan dinner!
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Honey Mustard Chicken and Sweet Potatoes
Honey Mustard Chicken and Sweet Potatoes is a delicious and wholesome sheet pan dinner that combines tender chicken breasts with the natural sweetness of roasted sweet potatoes. This one-pan meal is infused with a tangy honey mustard dressing that elevates the flavors while ensuring that meal prep and cleanup are a breeze.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 (6-ounce each) |
| Sweet potatoes | 2 large, cubed |
| Olive oil | 3 tablespoons |
| Honey | 2 tablespoons |
| Dijon mustard | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley (optional) | 2 tablespoons, chopped |
Instructions:
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine olive oil, honey, Dijon mustard, garlic powder, paprika, salt, and pepper to create the marinade.
- In a large bowl, toss the sweet potatoes with half of the honey mustard mixture and spread them on a sheet pan.
- Place the chicken breasts on the same sheet pan and brush them with the remaining marinade.
- Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender.
- Garnish with chopped parsley, serve warm, and enjoy your savory sheet pan dinner!
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Mediterranean Chickpea and Veggie Bake
Mediterranean Chickpea and Veggie Bake is a flavorful and nutritious sheet pan dinner that highlights the vibrant tastes of the Mediterranean. Packed with hearty chickpeas, colorful vegetables, and aromatic herbs, this dish is perfect for a quick weeknight meal that can be enjoyed by everyone.
| Ingredients | Quantity |
|---|---|
| Canned chickpeas, drained and rinsed | 2 (15-ounce) cans |
| Bell peppers, diced | 2 large |
| Zucchini, sliced | 1 large |
| Red onion, sliced | 1 medium |
| Cherry tomatoes, halved | 1 cup |
| Olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley, chopped (optional) | 2 tablespoons |
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine drained chickpeas, diced bell peppers, sliced zucchini, red onion, and cherry tomatoes.
- Drizzle with olive oil and lemon juice, then sprinkle oregano, cumin, salt, and black pepper, tossing gently to coat.
- Spread the veggie mixture evenly on a sheet pan.
- Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
- Garnish with fresh parsley, serve warm, and enjoy this vibrant Mediterranean-inspired dish!
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Spicy Shrimp and Broccoli
Spicy Shrimp and Broccoli is a delicious and quick sheet pan dinner that combines succulent shrimp with vibrant broccoli, all tossed in a spicy garlic sauce. This one-pan meal is perfect for busy weeknights, providing a satisfying and healthy option that’s packed with flavor.
| Ingredients | Quantity |
|---|---|
| Large shrimp, peeled and deveined | 1 pound |
| Broccoli florets | 4 cups |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Red pepper flakes | 1 teaspoon |
| Soy sauce | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Lemon wedges (for serving) | Optional |
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine shrimp, broccoli, olive oil, minced garlic, red pepper flakes, soy sauce, honey, salt, and black pepper. Toss to coat evenly.
- Spread the shrimp and broccoli mixture onto a sheet pan in a single layer.
- Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the broccoli is tender.
- Serve with lemon wedges for a burst of freshness and enjoy your spicy sheet pan dinner!
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Herb-Crusted Pork Tenderloin With Apples
Herb-Crusted Pork Tenderloin with Apples is a succulent and flavorful sheet pan dinner that marries the savory richness of pork with the natural sweetness of roasted apples. This dish is not only simple to prepare but also a great option for a weeknight meal, with vibrant flavors that will impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1 pound |
| Olive oil | 2 tablespoons |
| Fresh thyme, chopped | 1 tablespoon |
| Fresh rosemary, chopped | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Apples, cored and sliced | 2 medium |
| Onion, sliced | 1 medium |
| Balsamic vinegar | 1 tablespoon |
Instructions:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together olive oil, thyme, rosemary, garlic powder, salt, and black pepper. Rub this herb mixture all over the pork tenderloin.
- Arrange the sliced apples and onion around the pork on a sheet pan. Drizzle with balsamic vinegar and the remaining olive oil.
- Place the sheet pan in the oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C), and the apples are tender.
- Let the pork rest for a few minutes before slicing, then serve with the roasted apples and onions. Enjoy your delicious yet healthy sheet pan dinner!
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Quinoa and Roasted Vegetable Medley
Quinoa and Roasted Vegetable Medley is a vibrant and nutritious sheet pan dinner that brings together the earthy flavors of roasted vegetables and the wholesome goodness of quinoa. This dish is not only filling and satisfying but also packed with essential nutrients, making it an excellent choice for a healthy weeknight meal.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Bell peppers, chopped | 1 cup |
| Zucchini, sliced | 1 medium |
| Carrots, sliced | 1 medium |
| Red onion, sliced | 1 medium |
| Olive oil | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley, chopped | ¼ cup |
Instructions:
- Preheat the oven to 425°F (220°C).
- Rinse quinoa under cold water, then combine with vegetable broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until cooked.
- While quinoa is cooking, toss bell peppers, zucchini, carrots, and red onion with olive oil, oregano, salt, and black pepper on a sheet pan.
- Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
- Fluff the cooked quinoa with a fork and mix it with the roasted vegetables. Garnish with fresh parsley and serve warm. Enjoy your healthy and delicious sheet pan dinner!
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Honey Garlic Tofu With Bok Choy
| Ingredients | Quantity |
|---|---|
| Firm tofu | 14 oz (400g) |
| Honey | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| Bok choy (halved) | 2 cups |
| Bell peppers, sliced | 1 cup |
| Cornstarch | 2 tablespoons |
| Sesame seeds (optional) | 1 tablespoon |
| Green onions, chopped | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
Instructions:
- Preheat the oven to 400°F (200°C).
- Drain tofu and press to remove excess moisture; then cut into cubes and toss with cornstarch, salt, and black pepper.
- In a bowl, combine honey, soy sauce, and minced garlic; set aside.
- On a sheet pan, arrange the cubed tofu, bok choy, and bell peppers. Drizzle with olive oil and the honey garlic mixture. Toss to coat.
- Bake for 25-30 minutes, stirring halfway through, until the tofu is crispy and the vegetables are tender.
- Serve hot, garnished with sesame seeds and chopped green onions. Enjoy your flavorful and healthy honey garlic tofu dinner!
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Lemon Garlic Herb Turkey Skillet
Lemon Garlic Herb Turkey Skillet is a delightful and healthy one-pan meal that combines lean ground turkey with fragrant herbs and bright lemon flavors. It’s quick to prepare and perfect for a nourishing weeknight dinner that doesn’t compromise on taste.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 lb (450g) |
| Olive oil | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Fresh parsley, chopped | ¼ cup |
| Fresh thyme, chopped | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| Lemon zest | 1 teaspoon |
| Spinach (or kale) | 3 cups |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Instructions:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add ground turkey to the skillet, seasoning with salt and black pepper. Cook until browned and cooked through.
- Stir in the fresh parsley, thyme, lemon juice, and zest; cook for an additional minute.
- Add spinach (or kale) to the skillet, stirring until wilted.
- Serve warm, garnished with additional parsley if desired. Enjoy your light and tasty Lemon Garlic Herb Turkey Skillet!
Cranberry Glazed Meatballs With Green Beans
Cranberry Glazed Meatballs with Green Beans is a flavorful and nutritious sheet pan dinner that combines tender meatballs with a tangy cranberry sauce, perfectly complemented by crisp green beans. This easy-to-make dish is not only vibrant and delicious but also allows for minimal cleanup, making it perfect for a busy weeknight meal.
| Ingredients | Quantity |
|---|---|
| Ground beef (or turkey) | 1 lb (450g) |
| Breadcrumbs | ½ cup |
| Egg | 1 large |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Cranberry sauce | ¾ cup |
| Fresh green beans | 1 lb (450g) |
| Olive oil | 2 tablespoons |
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined and form into meatballs.
- Place meatballs on the baking sheet and bake for 15 minutes.
- Remove from the oven, brush with cranberry sauce, and add the green beans drizzled with olive oil and a sprinkle of salt.
- Return to the oven and bake for an additional 10-15 minutes, or until the meatballs are cooked through and the green beans are tender. Serve warm and enjoy your delicious Cranberry Glazed Meatballs with Green Beans!
