Get Rooted + Meet The Sheet Pan Supper

Sheet Pan Dinners Tips

1. Get the timing right

• Start roasting the longer-cooking items first, then add the other shorter cooking veggies. 

• Or, chop the longer-cooking items smaller than the shorter-cooking items to even out cooking time.

2. Don’t overcrowd the pan

• A full pan will cause the vegetables to steam, preventing that nice caramelized sweet crunch you dream about. 

3. Season and oil well

• Toss with marinade, dressing, or rub before cooking. This should include oil to prevent the vegetables from drying out.

• Season to taste after cooking. I am one to keep flavors super simple so you can hone your tastebuds to the natural flavors of food. So I use natural spices, fresh herbs and really good sea salt to create the flavors I am looking for. But I go light, and then add any final salt, pepper, or drizzle of olive oil at the end to finish things off. If you are adding proteins, it is good to season before and after just to make things nice and delicious. 

4. Make it a meal

• Be sure to include protein and some starchy veggies for a balanced meal.

Coach Tip: Longer cooking vegetables: potatoes, carrots, beets, winter squash, and onions. Shorter cooking vegetables: green leafy vegetables like kale, chard, bok choy, etc., asparagus, green beans, tomatoes, zucchini.

5. Sauces

The sky’s the limit with flavoring, but here are some ideas to get you started.

• Pesto (cilantro, basil, go crazy), Tahini Dressing, Peanut Sauce, Romesco Balsamic & Olive Oil, Lemon & Dill, Soy Honey Mustard, Maple Teriyaki, or Barbeque. 

• One of my absolute favorite sauces is the delicious Gingery-Garlic Roasted Pumpkin Seed Sauce. I make a batch of this at the beginning of the week and then keep it in a mason jar in the fridge and drizzle and dip throughout the week!! 

6. Add-ons

• To add more depth to your sheet pan dinner, throw on some fresh ingredients after cooking. Add color, creaminess, and a nutrition boost!

Coach Tip: Fresh greens, avocado slices, pomegranate arils, dried cranberries, plain Greek yogurt, extra finishing sauces like hummus, citrus juice, beans, cheese (like feta), or hard boiled eggs, or pancetta, are all great options. 

7. Making Leftovers Shine

• Sheet pan dinners are easy AND they can provide a base for your next meal or two. Here are a few tips to repurpose your sheet pan supper into another delicious masterpiece. 

A. Add a new protein: Whether a fried egg, nuts, beans, or steak, it will feel like a brand new meal.

B. Switch up the sauce

• If your original seasoning is neutral, toss the leftovers with a different, bolder sauce for a twist.

C. Use the vegetables as an ingredient in:

• Omelet

• Lasagna or pasta

• Stir fry

• Chili, soup, stew, or curry

• Fajitas

• Quesadillas or grilled sandwich

• Winter salad

Ever Tried These Root Vegetables?? 

These are some of my favorite root vegetables to use as a primer for my sheet pan suppers. They may be a mystery to you, but give em' a try. I promise they won't disappoint! 

Root Vegetable Primer

Rutabaga: A cross between a cabbage and a turnip, this root vegetable is traditionally mashed either alone or with potatoes and/or carrots. Provides potassium, fiber, and even a little calcium.

Turnip: Subtly spicy. Excellent source of vitamin C. One cup provides 150% of a day’s needs.

Parsnip: For sweeter flavor, choose small or medium-sized parsnips. Good sources of vitamin C, folate, and fiber.

Fennel: Also called sweet anise, fennel has a lightly sweet anise flavor. Use the tops as an herb and a beautiful feathery garnish. Provides fiber and potassium.

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