Sheet Pan Dinner

I hesitated to share this because it can hardly be called a recipe. It’s more of a back-up plan. But it’s a good one (if I do say so…), and feels better than a bowl of cereal for dinner. :)

Buy two or three veggies that look good - broccoli, onions, asparagus, peppers, cauliflower, green beans, sweet potatoes, carrots, beets…. you get the idea - whatever you can bake.

If you like, you can also get a protein - a piece of fish or chicken or block of tofu. But you don’t have to - there’s plenty of protein in veggies, too, and dinner should be a lighter meal anyway.

Wash and cut everything up into bite sized-ish chunks.

Toss it all with a glug or two of olive oil, plus some salt and pepper.

Spread it all out on a sheet pan lined with parchment so you don’t even have to wash it after. 

Bake at 375 until it’s all tender and roast-y but still bright - probably around 25 minutes, depending on what size your pieces are. Check by poking pieces with a fork, which should slide right through the harder veggies.

Ta da: you can now be done. Dinner. Glamorous? Nope. But really tasty: roasted veggies as themselves.

Or you can take one more step and toss it all in a sauce you like - read labels to avoid junky ingredients and sugar, but there are some good ones on the grocery shelves now - curry, peanut, barbecue, teriyaki… 

A final flourish if you have this stuff in the fridge: top with avocado, a squeeze of lime, cilantro or parsley leaves… or don’t. Either way you have a nutrient dense meal (or two or three) - no fuss, no drama, and no sacrificing your health.