Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Sheet-pan success is all about three things: uniformity, staggered timing and layering. Cutting foods into evenly sized pieces means even cooking. To make things easy we’ve divided our veg into slow- and fast-cooking groups. Hard vegetables like potatoes, beets and carrots need more time in the oven, so they go in first. Softer vegetables, such as leafy greens, tomatoes and onions, cook more quickly, so they get stirred in later, and the protein goes on top. And voilà—everything’s done at once. This formula is a great way to use up garden veggies or whatever’s in your produce drawer. To start, pick at least one item from each category and choose your flavor adventure. The Formula The Best No-Recipe Formula for Making Easy Veggie-Packed Sheet-Pan Dinners Hard Vegetables 1 lb. total, cut into ½-inch pieces BeetsCarrotsCeleriacParsnipsPotatoesRutabagaSweet potatoesSquashTurnips Soft Vegetables 4 cups total (6 cups dark leafy greens) AsparagusBell pepper, slicedBroccoliBrussels sprouts, trimmed and halved or quartered, if largeCherry tomatoesDark leafy greens (kale, collards, bok choy), choppedMushrooms, halved or quartered, if largeOnion, cut into 1-inch wedges Proteins 1 1/4 lbs., trimmed if necessary Chicken: Cutlets or boneless, skinless thighsDry sea scallopsFish: Cod or salmon filletsPork: Tenderloin, cut into 1-inch-thick slices, or boneless chopsSausage or smoked sausage (1 12-ounce package)Shrimp (16-20 count), peeled and deveinedSteak: Skirt or flat-ironTofu (1 16-ounce package, drained, pressed and cubed into 1/2- to 3/4-inch pieces) Spices 1 tsp. total Dried herbs: Dill, rosemary, sage, tarragon or thymeGround coriander, cumin, fennel or dry mustard; garlic powderSpice blends like Cajun seasoning, chili or curry powder, garam masala, Italian seasoning Flavor Boosters 3 Tbsp. Chopped baconFresh herbsShredded or crumbled cheeseToasted nuts or seedsVinegar or citrus juice Instructions Active time: 15 minutes Total time: 35 to 40 minutes Serves 4 Serving size: 4 oz. protein & about 1 cup vegetables Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Steps 1 & 2 Preheat oven to 425°F. Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes. Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 3 Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables. Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 4 Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more. Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 5 Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein. Flavor Combinations to Try Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes Get the Recipe 5147292.jpg Sheet-Pan Pork & Cherry Tomatoes Get the Recipe Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Get the Recipe Sheet-Pan Steak & Potatoes Sheet-Pan Steak & Potatoes Get the Recipe Sheet-Pan Teriyaki Tofu with Carrots & Broccoli Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Teriyaki Tofu with Carrots & Broccoli Get the Recipe 5147290.jpg Sheet-Pan Shrimp & Beets Get the Recipe Sheet-Pan Chicken Sausage with Potatoes & Bell Peppers Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Chicken Sausage with Potatoes & Bell Peppers Get the Recipe 5147298.jpg Sheet-Pan Chicken & Brussels Sprouts Get the Recipe
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale
Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Sheet-pan success is all about three things: uniformity, staggered timing and layering. Cutting foods into evenly sized pieces means even cooking. To make things easy we’ve divided our veg into slow- and fast-cooking groups. Hard vegetables like potatoes, beets and carrots need more time in the oven, so they go in first. Softer vegetables, such as leafy greens, tomatoes and onions, cook more quickly, so they get stirred in later, and the protein goes on top. And voilà—everything’s done at once.
This formula is a great way to use up garden veggies or whatever’s in your produce drawer. To start, pick at least one item from each category and choose your flavor adventure.
The Formula
The Best No-Recipe Formula for Making Easy Veggie-Packed Sheet-Pan Dinners
Hard Vegetables
1 lb. total, cut into ½-inch pieces
BeetsCarrotsCeleriacParsnipsPotatoesRutabagaSweet potatoesSquashTurnips
Soft Vegetables
4 cups total (6 cups dark leafy greens)
AsparagusBell pepper, slicedBroccoliBrussels sprouts, trimmed and halved or quartered, if largeCherry tomatoesDark leafy greens (kale, collards, bok choy), choppedMushrooms, halved or quartered, if largeOnion, cut into 1-inch wedges
Proteins
1 1/4 lbs., trimmed if necessary
Chicken: Cutlets or boneless, skinless thighsDry sea scallopsFish: Cod or salmon filletsPork: Tenderloin, cut into 1-inch-thick slices, or boneless chopsSausage or smoked sausage (1 12-ounce package)Shrimp (16-20 count), peeled and deveinedSteak: Skirt or flat-ironTofu (1 16-ounce package, drained, pressed and cubed into 1/2- to 3/4-inch pieces)
Spices
1 tsp. total
Dried herbs: Dill, rosemary, sage, tarragon or thymeGround coriander, cumin, fennel or dry mustard; garlic powderSpice blends like Cajun seasoning, chili or curry powder, garam masala, Italian seasoning
Flavor Boosters
3 Tbsp.
Chopped baconFresh herbsShredded or crumbled cheeseToasted nuts or seedsVinegar or citrus juice
Instructions
Active time: 15 minutes
Total time: 35 to 40 minutes
Serves 4
Serving size: 4 oz. protein & about 1 cup vegetables
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Steps 1 & 2 Preheat oven to 425°F. Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes. Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 3 Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables. Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 4 Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more. Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 5 Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.
Flavor Combinations to Try
Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes Get the Recipe 5147292.jpg Sheet-Pan Pork & Cherry Tomatoes Get the Recipe Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Get the Recipe Sheet-Pan Steak & Potatoes Sheet-Pan Steak & Potatoes Get the Recipe Sheet-Pan Teriyaki Tofu with Carrots & Broccoli Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Teriyaki Tofu with Carrots & Broccoli Get the Recipe 5147290.jpg Sheet-Pan Shrimp & Beets Get the Recipe Sheet-Pan Chicken Sausage with Potatoes & Bell Peppers Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-Pan Chicken Sausage with Potatoes & Bell Peppers Get the Recipe 5147298.jpg Sheet-Pan Chicken & Brussels Sprouts Get the Recipe
The Best No-Recipe Formula for Making Easy Veggie-Packed Sheet-Pan Dinners
The Best No-Recipe Formula for Making Easy Veggie-Packed Sheet-Pan Dinners
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Steps 1 & 2 Preheat oven to 425°F. Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 3 Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 4 Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 5 Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Steps 1 & 2 Preheat oven to 425°F. Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Steps 1 & 2
Preheat oven to 425°F. Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale
Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Steps 1 & 2
Preheat oven to 425°F.
Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 3 Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.
Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Step 3
Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.
Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf
Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes
Sheet Pan Chicken Cutlets With Brussels Sprouts And Sweet Potatoes
Step 3
Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 4 Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more.
Step 4
Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more.
Step 4
Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more.
Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Step 5 Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.
Step 5
Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.
Step 5
Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.
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