Sheet Pan Kale and Root Vegetables

Sheet Pan Kale and Root Vegetables

  • 8 small beets
  • 3 small white potatoes
  • 2 large carrots
  • 2 turnips
  • 1 sweet potato
  • 2 red potatoes
  • 1 bunch kale
  • ¼ cup olive oil
  • ½ lemon
  • 2 Tbsp. dried rosemary
  • 1 teas. dried thyme
  • 1 pinch cayenne pepper
  • 1 cloves garlic, minced
  • Salt and pepper to taste

Peel and chop the beets. Scrub the white and red potatoes and cut into cubes. Peel the sweet potato and cut into cubes. Peel and cube the turnips and peel and chop the carrots. Wash the kale, remove stems and chop. Preheat oven to 400 degrees F. Spray a rimmed 9×13 baking sheet with cooking spray. Spread all the vegetables except the kale on the baking sheet in a single layer.

Drizzle 2 tablespoons of the olive oil over the top of the vegetables. Squeeze the juice from ½ lemon over the vegetables. Season with the rosemary, thyme, cayenne pepper and salt and pepper and mix. Bake in preheated oven until vegetables are just tender, about 45 minutes. Place 2 tablespoons of olive oil in a skillet and cook and stir the garlic over medium heat until fragrant, about 1 minute. Add the kale to the garlic and cook and stir until the kale is bright green, about 5 minutes. Season with salt and pepper and mix into the cooked root vegetables.

Sheet Pan Garbanzo Beans, Roasted Cauliflower and Tomatoes

  • 4 cups sliced cauliflower
  • 2 cups cherry tomatoes
  • 1 15 oz. can garbanzo beans
  • 1 lime
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp. chopped fresh cilantro
  • Salt and pepper to taste

Rinse and drain the garbanzo beans. Cut the lime into wedges. Preheat oven to 450 degrees F. Spray a 9×13 inch rimmed baking sheet with cooking spray. In a mixing bowl combine the olive oil, garlic, salt and pepper. Add the cauliflower, tomatoes and garbanzo beans and toss until well coated. Spread this mixture in a single layer on the prepared baking sheet. Add the lime wedges. Bake in preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Sheet Pan Chicken Fajitas

  • 1 ½ lbs. chicken tenderloin, quartered
  • 4 cups sliced bell peppers, all one color or mix the colo
  • rs as you choose
  • 1 medium onion sliced
  • 1/3 cup olive oil
  • 2 teas. chili powder
  • 1 teas oregano
  • ½ teas, garlic powder
  • ½ teas. onion powder
  • ½ teas. cumin
  • Dash cayenne pepper
  • ¼ cup chopped fresh cilantro
  • Juice from ½ lime
  • Salt and pepper to taste

In a large zip plastic bag combine the oil, chili powder, oregano, garlic, onion, cumin, salt, pepper and cayenne pepper. Add the chicken tenderloins, bell peppers and onion and shake to mix. Marinate this mixture in the refrigerator for 30 minutes or up to 2 hours. Preheat oven to 400 degrees F. Spray a 9×13 rimmed baking sheet with cooking spray. Spread chicken mixture in a single layer in pan. Roast in preheated oven until chicken is no longer pink and peppers have softened, 15-20 minutes. Stir mixture halfway through baking time. Remove from oven. pour lime juice over mixture, sprinkle with cilantro and toss to mix.