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SHEET TRAY VEGETABLES

Sheet tray vegetables are an easy way to prepare a variety of vegetables all at once.
Place them on a single sheet tray saving time and a big clean up. 
Chop, slice and arrange.
Drizzle and season.
Stir and give heat.
Remove and toss with a simple dressing of choice.
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Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Servings 4 people

Equipment

  • 1 sheet tray

Ingredients
  

HOW TO MAKE SHEET TRAY VEGETABLES

  • Choose your vegetables
  • CHOOSE A VARIETY OF VEGETABLES*Root Vegetables - carrots, sweet potato, parsnip, beetroot*Cruciferous Vegetables - brussel sprouts, broccoli, cauliflower*Squash - zucchini, pumpkin*Other - capsicum (bell pepper), onion, cherry tomatoes, asparagus, mushroom
  • REMEMBER WHEN ROASTING VEGETABLES**Harder vegetables like carrots, potato, beetroot, take longer**Softer vegetables like zucchini, asparagus, mushroom cook faster
  • 1-2 tablespoons cooking oil
  • season with salt
  • other seasonings options garlic powder, onion powder, paprika, Italian seasoning, red pepper flakes, vegetable seasonings. 

LEMON GARLIC HERB DRESSING

  • 1-2 tablespoon extra virgin olive oil
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme and ot 1/12 tablespoon finely chopped Italian parsley
  • Salt to taste

Instructions
 

METHOD

  • *Preheat oven to 400°F or 200°C
    *Chop vegetables into uniform size for even cooking.
    *Toss with oil and seasonings in a large bowl or directly on the tray.
    *Arrange on sheet tray in a single layer.
    *Bake for 20-30 minutes give it a stir halfway through.
    *Fork test for tenderness. You want the vegetables to be just done so they remain firm.

METHOD FOR DRESSING

  • *Mix and pour over warm veggies for a fresh, zesty flavor.