Some savvy juggling will guarantee your ingredients end up perfectly cooked at the same time.
Sheet-pan success is all about three things: uniformity, staggered timing and layering.
Cutting foods into evenly sized pieces means even cooking.
Photo: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
To make things easy we’ve divided our veg into slow- and fast-cooking groups.
And voilaeverything’s done at once.
This formula is a great way to use up garden veggies or whatever’s in your produce drawer.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
To start, pick at least one item from each category and choose your flavor adventure.
The Formula
Hard Vegetables
1 lb.
total
Flavor Boosters
3 Tbsp.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
protein & about 1 cup vegetables
Steps 1 & 2
Preheat oven to 425F.
Toss HARD VEGETABLES with 1 Tbsp.
extra-virgin olive oil and 14 tsp.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
each salt and ground pepper.
Spread evenly on a rimmed baking sheet.
Roast for 15 minutes.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Step 3
Toss SOFT VEGETABLES with 1 Tbsp.
extra-virgin olive oil and 14 tsp.
each salt and ground pepper.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Stir into the hard vegetables.
Step 4
Sprinkle PROTEIN with SPICES and 14 tsp.
each salt and ground pepper.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Place on top of the vegetables.
Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more.
Step 5
Transfer the protein to a serving platter.
Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.
Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
