Here we go again! Cooking without a net.
I keep seeing “sheet pan dinners” on the internet. I’m not even sure where – Facebook? Pinterest? All of the above? But often enough that I decided that it might be worth trying out. And it was cool enough last week to consider using the oven, so why not!
Instead of starting by looking up some recipes, I started by going to Trader Joes and grabbing a few things that caught my eye. So I come home with chicken breasts, brussels sprouts and butternut squash – should be ok, right?
Now that its time to start cooking, I decide to see if I can find a recipe or at least some help with regard to temperature and cooking time. Also, do you have to do it on a sheet pan? Why not a baking dish?
I find a recipe on Pinterest for chicken with brussels sprouts and butternut squash. Seriously? That’s a good sign! Ok, now I’ve read it once and gotten some direction on time and temperature and a good enough explanation as to why a sheet pan. There are a bunch of other instructions, but I ignore those and get to work.
Trim the brussels, toss with olive oil, salt and pepper, dump them on the pan. Check.
Squash gets tossed with olive oil, salt and pepper, then on the pan.
For the chicken how about some Herbs de Provence, mustard and honey? Sure, why not!
Alright, this looks respectable. Into a 425 degree oven. How long did it say? Um….how about 20 minutes then check? Sounds good. Ok, maybe another 20 minutes, that chicken doesn’t seem quite cooked enough.
Tada!
It turned out pretty good! Mr. Man said that he would eat it again (that is always a victory when it comes to kitchen adventures). It was easy to clean up. We got a good serving of veggies in. The leftovers weren’t too massive. I will try this again for sure.
Do you make sheet pan dinners? What do you like to use?
Looks yummy!
Love it, will try it!
I see these recipes all the time and had my doubts. I will try one now!
Dinner most nights comes from my trusty 20-year-old stoneware jelly roll pan. Roasted veggies are the best! Cauliflower “steaks” with chickpeas, cubed eggplant and broccoli florets, radishes and beets: I’m always playing with combinations.
Do you just use olive oil, salt, and pepper? Or do you have different seasonings you like to use?