I'm on the hunt for ways to make vegetables more appealing. I have two "growing boys" in my house (although one is in his 50s) who require tasty food. The first thing they do when they wake up is ask what's for dinner. Apparently my answer sets the course for their entire day (no pressure).
Given we've also got a vegetarian in the house who likes to eat "clean", and I'm back on track for optimum health, I've got to find a good balance of taste versus healthy. They don't always go hand in hand.
So here's my sheet pan vegetables recipe which was a big hit for all concerned. Please keep in mind this comes to you from a non-chef non-foodie.
Here's how to do it:
Preheat oven to 220 degrees celcius.
Line a shallow baking tray or lasagne dish with baking paper.
Choose what vegetables you'd like and cut into bite size pieces.
- half an onion
- 3 potatoes
- 2 zucchinis
- half a bunch of asparagus
- 2 carrots
- 1 red capsicum
- a hand full of green beans
For seasoning I used:
- Olive oil
- a bunch of dried rosemary
In a bowl mix a good amount of olive oil, salt and pepper, then add the potatoes, onion, zucchini, carrots, rosemary and stir.
Spread these vegetables evenly on the tray and bake for 15 minutes at 220 degrees.
While the heavier vegetables are cooking add more oil, salt and pepper to a bowl and stir through the capsicum, beans and asparagus.
Add these to the other vegetables and cook for a further 15 minutes or until the potatoes and carrots are cooked through.
Serve with rice, on their own or with meat of your choice. We had ours with steak and the family gave it a big thumbs up.
Put any left-overs in the fridge and eat cold for lunch the next day. As often happens the flavour is enhanced on day two and the vegetarian daughters said they were a lunch box winner.
Do you cook sheet pan vegetables?
What vegetable combinations and seasonings do you use?
Are there any other great vegetable options out there?