More Fall Sheet Pan Delights
Pork With Roasted Fennel and Carrots
1 (1 Pound) Pork Loin
3 Tablespoons Honey Mustard
2 Tablespoons Dried Thyme
3 Large Fennel Bulbs, Chopped
5 Carrots, Chopped
1 Large Onion, Chopped
1 Tablespoon Salt
½ Teaspoon Ground Black Pepper
Step 1 Preheat oven to 425 degrees F (220 degrees C).
Step 2 Rub pork loin with honey mustard and thyme.
Step 3 Combine fennel, carrots, and onion in a 9×13-inch baking dish; season with salt and pepper.
Step 4 Roast vegetables in the preheated oven for 45 minutes. Nestle the pork loin in the center of the vegetables and cook until pork is cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Thinly slice the pork loin to serve.
Salmon and Peppers
2 Tablespoons Olive Oil
4 (8 Ounce) Salmon Fillets
4 Medium Potatoes, Peeled And Sliced
2 Large Red Onions, Sliced Into Rings
1 Jarred Roasted Red Pepper, Drained And Cut Into Strips
8 Ounces Portobello Mushrooms
1 Tablespoon Fresh Lemon Juice
Salt And Pepper To Taste
1 Teaspoon Sesame Oil
Step 1 Preheat the oven to 350 degrees. Coat the bottom of a 9×13 inch baking dish generously with olive oil.
Step 2 Arrange potato slices in a layer on the bottom of the baking dish. Season with a little salt and pepper. Place a layer of onions over the potatoes, then a layer of roasted peppers, seasoning each layer with salt and pepper as desired. Place salmon fillets over the vegetables in the dish, and season with lemon juice, salt and pepper. Place whole mushrooms over the fillets, and drizzle them with sesame oil.
Step 3 Bake for 45 minutes in the preheated oven. Fish should flake easily with a fork, and potatoes should be tender. Serves 8
Roasted Chicken and Vegetables
2 Tablespoons Olive Oil, Divided
2 Tablespoons Maple Syrup
1 Tablespoon Snipped Fresh Thyme
¾ Teaspoon Salt, Divided
¾ Teaspoon Ground Black Pepper, Divided
1 Pound Sweet Potatoes, Peeled And Cut Into 1-Inch Wedges
1 Pound Brussels Sprouts, Trimmed And Halved
4 Bone-In Chicken Thighs
¼ Cup Chopped Toasted Pecans
¼ Cup Chopped Dried Cranberries
Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with foil.
Step 2 Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
Step 3 Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 4 Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
Step 5 Roast in the preheated oven for 15 minutes.
Step 6 Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.
Roasted Vegetables and Chickpeas
3 Tablespoon Olive Oil
4 Cloves Garlic, Minced
1 Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
6 Cups Chopped Cauliflower
4 Cups Cherry Tomatoes
2 (15 Ounce) Cans Garbanzo Beans, Drained
4 Lime, Cut Into Wedges
5 Tablespoon Chopped Fresh Cilantro
Step 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
Step 2 Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
Step 3 Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro. Serves 6
Beef Fajitas Sheet Pan
2 Medium Bell Peppers, Sliced
1 Medium Onion, Sliced
1 Tablespoon Olive Oil, Divided
1 ½ Teaspoons Salt, Divided
1 Teaspoon Chili Powder, Divided
¾ Teaspoon Garlic Powder
¾ Teaspoon Ground Black Pepper, Divided
½ Teaspoon Ground Cumin, Divided
1 (1 1/2-Pound) Flank Steak
2 Medium Limes, Quartered
6 (6 Inch) Flour Tortillas, Warmed
Step 1 Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
Step 2 Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
Step 3 Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
Step 4 Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
Step 5 Transfer steak to a cutting board and rest, 5 to 10 minutes.
Step 6 Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas. Serves 6
Meatballs And Veggie Sheet Pan
1 Pound Peeled And Cubed Butternut Squash
2 Pounds Beef Or Turkey Meatballs
1 Pound Peeled And Sliced Carrots
5 Cups Shredded Red Cabbage
2 Cups Chopped Onion
3 Tablespoons Minced Garlic
5 Tablespoons Vegetable Oil
1 Tablespoon Kosher Salt Or To Taste
2 Teaspoons Ground Black Pepper
1 Teaspoon Herbes De Provence
Step 1 Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan or large baking dish with aluminum foil.
Step 2 Add squash, sausage, carrots, cabbage, and onion to the prepared pan. Toss with garlic, oil, salt, pepper, and herbes de Provence.
Step 3 Roast in the preheated oven until vegetables are tender and sausage is browned, about 20 minutes. Servings 4
Sausage and Beef Sheet Pan
1 Large Head Broccoli, Cut Into Florets
1 Bag Fingerling Potatoes
1 Small Bag Baby Carrots
1 Red Onion, Roughly Chopped
6 Tablespoons Olive Oil
2 Tablespoons Whole Grain Mustard
6 Tablespoons Grated Pecorino Romano Cheese
2 Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
Kosher Salt And Ground Black Pepper To Taste
8 Mild Italian Sausage Links
2 Lbs Ground Beef Meatballs
Step 1 Preheat the oven to 400 degrees F (200 degrees C).
Step 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
Step 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serves 6
Chicken and Rice with vegetables
4 Large Links Hot Italian Sausage
2 Tablespoons Olive Oil, Divided
8 Bone-In, Skin On Chicken Thighs
½ Pound Assorted Sweet Peppers, Seeded
1 Small Red Onion, Chopped
1 Yellow Onion, Chopped
2 Cups Prepared Rice
2 Teaspoons Dried Italian Herbs
2 Teaspoons Kosher Salt, Plus More As Needed
Freshly Ground Black Pepper To Taste
2 Tablespoons Chopped Fresh Italian Parsley
Step 1 Preheat oven to 450 degrees F (230 degrees C). Prepare rice according to package directions.
Step 2 Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
Step 3 When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
Step 4 Cut two slashes down to the bone on the skin side of each chicken thigh.
Step 5 Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions. Add chicken thighs and sausage pieces with pan juices.
Step 6 Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Step 7 Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up.
Step 8 Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over prepared rice and Sprinkle with chopped fresh Italian parsley, if desired.