– I love this meal from my head to-ma-toes! Sheet pan meals are awesome because they involve little prep, you can use any veggies you have in the fridge, and picky family members can choose what they want to eat.
Ingredients
4 cups of veggies, washed and cut to 1 inch pieces
Group 1 – Butternut squash, sweet potatoes, carrots, brussels sprouts
Group 2 – Peppers, zucchini, broccoli, cauliflower, asparagus, green beans, yellow squash
Group 3 – Tomatoes
2 tbs olive oil
1 tbs total herbs & seasoning (oregano, basil, curry powder, taco seasoning)
4 cloves garlic, chopped
Salt and pepper to taste
1 tbs fresh lemon juice
Process
Preheat oven to 425F
Put all of the Group 1 veggies on a baking sheet and drizzle ½ the oil, herbs, garlic, and salt & pepper on top. Mix together and place in oven for 10 min
Remove and put Group 2 veggies on the baking sheet and mix all the veggies together with the remaining oil, herbs, garlic, and salt and pepper and place back in oven for another 15 min
Remove from oven, add in tomatoes, and taste. Add additional seasoning if needed. Mix a final time and place in oven for 10 more minutes
Remove mixture from oven and drizzle with lemon juice prior to serving
Note – I prefer to cook the veggies in one pan to minimize dishes but you can also cook in separate pans
Tags: Healthy, Sides