Sheet Veggies
I’m writing this entry while sipping coffee at our local spot with my darling husband and I said “I can’t remember how long I cook my sheet veggies” and his response was a light-hearted laugh and “you’re perfect for this. Just say ‘cook somehwere between 5 and 180 minutes.’”
Oy. Recipe creating is hard! I’ve just begun writing my recipes down. In our “about” you’ll learn that I’m very new to this. I learn as I go and just make things up in the kitchen. But it’s time to share the knowledge which means it’s time I learn to write things down and be more organized. For years friends and newcomers have asked for my specific recipes. I remember Joanna Gaines saying she spent a whole holiday season sitting at the kitchen island watching her mom’s hands work in order to write down her recipes. I wasn’t really taught to cook and I’ve been making things up in our home for twelve years as I learned that things from a box aren’t actually food. So here’s my attempt at my sheet veggie recipe.
Ingredients
Vegetables of your choice. We usually throw whatever we have on the sheet. Amongst our favorites are carrots, brussel sprouts, peppers, tomatoes, onions, whole garlic cloves, sweet and russet potatoes.
Salt and pepper to taste
Steak seasoning or lemon pepper seasoning (optional but delicious)
Olive oil, coconut oil or grass-fed tallow
Shredded parmesan cheese to serve (optional)
Make it
Chop all your veggies up how you like. I’m never precise with this but I have friends who are dicers so they get them real squared up and finely chopped. I think it’s cute but we’re a messy chop kind of family. Jack has his own cutting board and knife set so he’s always busy at work on a few carrots or demolishing tomatoes to throw in the mix.
I like the least amount of bowls and pans dirty as possible so I usually skip the bowl and tossing step and just go directly to the pan. I coat with a light drizzle of oil or tallow and flip them around with tongs or a spatula. Season to taste on the sheet.
Bake at 425 for 30-45 minutes depending on desired texture of cooked veggies. I flip them around halfway through.
Health benefits & extras
We all know we’re supposed to eat our veggies!
Extras would be what we serve these with. It’s summertime so we grilled out and had steaks and hamburgers. Our water guy Rick gifted us with a lovely bottle of wine and steak sauce (and a jeep for Jack) for Christmas and we finally used them and had friends over to enjoy with us. It was a splendid evening. The wine was sweet, the steak sauce was great and the company the best.
