If you haven’t gotten on the Sheet Pan dinner Chuck wagon train yet, what are you waiting for? I have been making these for a couple of years now. Everything is tossed onto a large baking pan and roasted in the oven. You can make them to suit your dietary needs and your family’s tastes. They’re hearty and delicious and fast!
We’ve recently had new friends come to dinner who are Vegan. I didn’t see this as an obstacle, but rather a challenge to get creative! Vegetables are an obvious “Yes” for Vegans, so I knew this Sheet Pan dinner would be safe.
If you want to add meat to this, some good options would be chicken breast filets, cubed, or Turkey sausage – both which would be added early to the pan. Then you add the vegetables that don’t require as much cooking time. If you wanted to add shrimp, you could cook the vegetables, then add the shrimp for the last few minutes.
The version I made yesterday for our Vegan friend had Chick Peas, which adds some protein. When it came out of the oven, I tasted it and felt like it needed a little bit more flavor, so I added a little vinaigrette. I’ll add that recipe on the recipe below. This is also a great side dish to a meat – so don’t think this is just Vegan-friendly!
Colorful Sheet Pan Dinner
Pork Tenderloin (for the meat-eaters)
Kale Salad – From Sam’s Club
Sour Dough Bread
Lemon Sorbet with fresh berries
Colorful Sheet Pan Dinner
- 1 lb. baby red potatoes, sliced in half lengthwise
- 1 ½ cups petite baby carrots or sliced carrots
- 1 can (14oz.) chickpeas, drained and rinsed
- 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 – 3 tablespoons olive oil, divided
- 1 lb. asparagus, ends trimmed and cut into thirds
- ½ large red onion, sliced lengthwise
- mineral salt & fresh cracked pepper, to taste
- Line a rimmed baking sheet with parchment paper, silpat or lightly grease with cooking spray. Add the potatoes, onions, carrots and chickpeas to the center, drizzle with half the oil and most of the herb & spice mixture, toss well to coat. Every ten minutes I turned the vegetables over with a spatula to ensure even browning. Bake for 20 – 25 minutes or until tender.
- Remove the pan from the oven, add the asparagus, add the remaining oil and herb/spice mix, toss to coat, as shown above right. Place back in the oven and roast for 7-8 minutes.
Let cool and serve with sliced avocado and plenty of parsley sprinkled over top.
Dressing I added:
- 1 1/2 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 1/2 tsp honey
- 1 garlic clove, minced
- 1/4 tsp paprika
Mix in small jar. Pour over cooked vegetables
Jump on board and make a Sheet pan dinner this week! It’s so delicious!