“Oven to Table” Sheet Pan Recipes

california-dinner-into-the-oven-1

By: Elizabeth Stinson, Cooking with the Cul-de-sac Woman

Oven To Table, Roasted California Vegetables Side Dish

California Dinner. Courtesy: Elizabeth Stinson
California Dinner. Courtesy: Elizabeth Stinson

(Prep: 15 – 20 minutes, Cook:  20 – 40 minutes, Serves:  4 – 6, Ingredients:  highlighted below)

  1. Remove vegetables from refrigeration 30 minutes prior to preparation and cooking.
  2. Cut into large, approximately 2 inch-size pieces: 1 medium size head of cauliflower florets, 1 lb. large unpeeled carrots (cut thicker ends in half lengthwise for more equal size pieces), and 1 large (or 2 small) fennel bulb(s), cored.  If available, some of the feathery fennel fronds (leaves) can be reserved for garnish.
  3. Combine the vegetable blend on a lightly oiled (or sprayed) 12.5″ X 17.3″ foil-lined rimmed, “half sheet pan”. Toss the vegetables with about 3 Tbsp. canola oil for a light, even coating. Then arrange the vegetables in a single layer on the pan.
  4. Place the pan on preheated 400F center oven rack to roast until vegetables are caramelizing and just fork tender – about 20 minutes, stirring once halfway.
  5. Immediately upon removal from oven, season the vegetables with salt and pepper then a sprinkling of dried Thyme (about 1 tsp.).   Optional:  reserved fennel fronds can be tossed over the very top before serving.

*One Step for Main Dish:

  1. Oven To Table, Roasted California Chicken and Vegetables Dinner: Remove chicken from refrigeration 30 minutes prior to preparation and cooking. Unroll/flatten 4 – 6 skinless & boneless chicken thighs, then evenly arrange them with the vegetables (above) on the pan, maintaining a single layer (divide between two pans if necessary and preferably that will fit side-by-side together in oven). Sprinkle the chicken with paprika then top each thigh with a lemon slice.  Roast the dinner pan in preheated 425F oven on center rack for 30 – 40 minutes, gently stirring the vegetables once halfway – until they are caramelizing and just fork tender and the chicken thighs are fully cooked throughout.  Immediately upon removal from oven, season the vegetables and chicken with salt and pepper then a sprinkling of dried Thyme (about 1 tsp.) and if available, some reserved fennel fronds.  Slightly cool about 1 – 2 minutes before serving.  Cooking Tip:  Turn/switch pan(s) at halfway point to aid more even cooking.  Serving Suggestion: Provide bottled sauce condiment(s) for drizzling, such as Balsamic Vinegar Glaze, Barbecue Sauce, Chutney, Salsa Verde Hot Sauce, Honey, Siracha, or any Teriyaki/Soy/Coconut Aminos Sauce, Tzatziki, etc.

 

New England Dinner. Courtesy: Elizabeth Stinson
New England Dinner. Courtesy: Elizabeth Stinson

Oven To Table, Roasted New England Vegetables Side Dish

(Prep:  15 – 20 minutes, Cook:  20 – 40 minutes, Serves:  4 – 6, Ingredients:  highlighted below)

  1. Remove vegetables from refrigeration 30 minutes prior to preparation and cooking.
  2. Trim off tough ends of 12 – 16 oz. whole Brussels sprouts. Peel and cut 1 medium-large (or 2 small) Rutabaga(s) into 1/2 – 3/4″ diced pieces.  Scrub 3 medium size red beets (allow to dry) then cut into 1/2 – 3/4″ diced pieces.
  3. Combine the vegetable blend on a lightly oiled (or sprayed) 12.5″ X 17.3″ foil-lined rimmed, “half sheet pan”.  Add 8 – 10 whole, peeled garlic cloves.  Toss everything all together with about 3 Tbsp. canola oil for a light, even coating.  Then arrange the vegetables in a single layer on the pan.
  4. Place the pan on preheated 400F center oven rack to roast until vegetables are caramelizing and just fork tender – about 20 minutes, stirring once halfway.
  5. Immediately upon removal from the oven, season the vegetables with salt and pepper then a sprinkling of dried Rosemary (about 1 tsp.).

*One Step for Main Dish:

  1. Oven To Table, Roasted New England Beef and Vegetables Dinner: Remove meat from refrigeration 30 minutes prior to preparation and cooking. Place 1 to 2, 12 -16 oz. steaks (Rib-eye, Sirloin, or Flat iron pieces )into the center of the vegetables (above) on the pan, maintaining a single layer (divide between 2 pans if necessary and preferably that will fit side-by-side together in oven).  Lightly sprinkle the tops of the steak(s) with salt & pepper.  Then press in 1 pat butter on top of each steak.  Roast the dinner pan in preheated 400F oven on lower third oven rack (approximately one position down from center) for 35 – 40 minutes, until the vegetables are caramelizing and just fork tender – gently stirring them once about halfway.  Immediately upon removal from the oven, season the vegetables with salt and pepper then a sprinkling of dried Rosemary (about 1 tsp.) over all.  Slightly cool about 1 – 2 minutes before serving.  Cooking Tips: For more rare to medium-rare cooked steak(s), do not add the meat to the pan until the halfway point when stirring the vegetables.  Pan(s) may also be turned/switched at halfway point to aid more even cooking.  Serving Suggestions:  Steak(s) may be pre-sliced when cool enough to handle, then returned to dinner pan(s) with the vegetables before serving.  Provide condiments for on the side, such as whole grain mustard, horseradish, and/or cranberry sauce, etc.

 

(Elizabeth Stinson, “Cooking with the Cul-de-sac Woman” – All Rights Reserved)

For specific sheet pan tips, please visit the Cul-de-sac Woman’s Facebook page.

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