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3 Healthy Sheet Pan Dinners for the Winter

These nutritious, tasty, seasonally appropriate sheet pan dishes combine simple preparations and healthful, savory ingredients. Because these one-dish miracles are baked on baking sheets, you’ll get a lot of heartiness and healthful ingredients with less cleaning.

 

 

1. Vegetarian Sheet Pan Dinner With Chickpeas and Veggies

A simple dinner can be made by combining chickpeas with root vegetables on a sheet pan. If you don’t cut all vegetables to the same size, they won’t cook correctly. This recipe can use any spice combination you like instead of onion powder, fennel, garlic powder, and sage.

 

Prep:
25 mins

Cook:
45 mins

Total:
1 hr 10 mins

Servings:
8

Prep:
25 mins

Cook:
45 mins

Total:
1 hr 10 mins

Servings:
8

 

Ingredients

2 (15 ounces) cans washed and drained chickpeas

12 butternut squash, peeled and seeded, sliced into 1-inch chunks

1 diced onion

1 peeled sweet potato, sliced into 1-inch chunks

2 large carrots, peeled and sliced into 1 inch chunks

3 medium russet potatoes, peeled and cut into 1-inch chunks

3 tablespoons oil (vegetable)

1 teaspoon kosher salt

12 teaspoon black pepper, ground

1 teaspoon powdered onion

1 teaspoon powdered garlic

1 teaspoon fennel seeds, crushed

1 teaspoon rubbed sage, dried

2 chopped green onions (Optional)

 

Directions

1st Step

Preheat the oven to 350°F (180°C) (175 degrees C). A large sheet pan should be greased.

2nd Step

Layer chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Toss with a bit of vegetable oil to coat.

3rd Step

Mix salt, black pepper, onion powder, garlic powder, powdered fennel seeds, and rubbed sage in a mixing dish. Toss the vegetables on the sheet pan with the seasoning and toss to coat.

4th Step

Preheat the oven to 350°F and bake for 25 minutes. Stir and bake for another 20 to 25 minutes, until vegetables are tender and lightly browned and chickpeas are slightly crunchy. Before serving, season with more salt and black pepper to taste, and garnish with chopped green onion.

 

 

2. Sheet Pan Dinner with Sausage and Peppers

With this simple sheet-pan preparation, you can make a classic sausage and peppers dinner in minutes.

Easy difficulty level

Total time: 45 minutes

15 minutes of active time

There are 4 servings in this recipe.

 

Ingredients

6 links of delicious Italian sausage
1 large, stemmed, seeded, and thinly sliced orange bell pepper
1 stemmed, seeded, and thinly sliced sizeable green bell pepper
1 halved and thinly sliced tiny yellow onion
2 tbsp extra-virgin olive oil
freshly ground black pepper and kosher salt
4 hoagie rolls (serving size)

 

Directions

Preheat the oven to 425 degrees F and parchment paper a rimmed baking sheet. Toss the onions with 1 tablespoon olive oil and a pinch of salt and pepper on the prepared baking sheet. Spread the onions evenly on the baking sheet and roast for 5 minutes. Take the pan out of the oven and push the onions to the side.

In a medium bowl, toss the orange and green bell peppers with the remaining tablespoon of olive oil and a pinch of salt and pepper. Place the seasoned peppers in the baking sheet’s center. Place the sausages next to the peppers in the vacant space, evenly spaced.

Roast for about 25 minutes, or until the onions are translucent and tender, the peppers are soft and charred in areas, and the sausage is fully cooked. (Turn the vegetables halfway through cooking for even cooking.)

Cut the sausages into bite-size pieces and evenly distribute between four hoagie bread. Add the peppers and onions on top.

 

 

 

3. Sheet Pan Dinner with Salmon and Zucchini

This salmon, tomato, and zucchini meal is simple to prepare and clean up. For a well-balanced supper, serve with fluffy couscous.

Easy difficulty level
Total time: 45 minutes
15 minutes of active time
2 servings (about)

 

Ingredients

a quarter cup of panko breadcrumbs
2 tbsp Parmesan cheese, grated
1/4 cup parsley leaves, freshly ground black pepper and chopped Kosher salt
2 plum tomatoes, cut in half crosswise
Nonstick cooking spray
2 medium zucchini, lengthwise halved
2 tbsp extra-virgin olive oil
1 1/2-inch thick center-cut salmon fillet (about 12 ounces)

 

Directions

Preheat the oven to 425 degrees F and place a rack in the top third. Using parchment paper, line a rimmed baking sheet.

Combine the panko, Parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Place the tomatoes cut-side up in the center of the prepared baking sheet (if they do not stand upright, trim a little slice from the bottom of each tomato) and spread the panko mixture evenly over each. Lightly coat the breadcrumbs with cooking spray. Cut-side up, place the zucchini halves on one side of the tomatoes. Drizzle 1 tablespoon olive oil over zucchini and season with salt and pepper. Roast for about 18 minutes, or until the vegetables soften and the panko topping begins to brown.

Place the salmon fillet on the other side of the tomatoes after removing the baking sheet from the oven. Drizzle the remaining 1 tablespoon olive oil over the salmon and season with salt and pepper. Roast for another 12 minutes, or until the zucchini and tomatoes are thoroughly soft and browned in places, and the salmon is cooked through but still juicy. Serve the salmon with the vegetables on two plates.

Please share this recipe with your friends and family if you enjoy it!

 

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