Recipe December 2017

Sheet Pan Dinner

Don’t let vegetables go bad. Roast them and use in meals throughout the week…


Sheet Pan Dinner

Serves: 4 plus leftovers


  • 8 cups of assorted vegetables, such as: carrots, parsnips, yams, potatoes, Brussels Sprouts, broccoli, zucchini, red or white onion, peppers
  • ½ tsp dried oregano
  • ½ tsp thyme
  • ½ tsp rosemary
  • Black pepper to taste
  • 4 oz per serving of protein of your choice (if using)


1. Preheat oven to 425°.
2. Wash vegetables and remove skin as necessary, cut into large bite-size pieces. Lightly spray two cookie sheets with oil. Then add veggies, spray lightly and toss. Roast uncovered for 15 minutes.
3. Remove from oven, turn with spatula. Vegetables should still be firm but beginning to color. Sprinkle with herbs and pepper. Roast 10 more minutes or until tender.
4. If cooking a protein, add it on top of the vegetables for the last 10 minutes. Plate and serve (shown here with fish).

Per serving of vegetables: 192 calories, 5g protein, 44g carbohydrate, 7g fat (1g satfat, 6g mono/poly) 0 mg cholesterol, 9g fiber, 71 mg sodium

Seasoned Cook

If cooking meat, sear on both sides before adding to vegetables. Fish does not need searing.

CHI St. Vincent