Sheet Pan Dinners

I love sheet pan dinners. They’re my go-to whenever I don’t have the energy to think about what to cook for dinner. Here’s why they are so perfect for a no-fuss and healthy meal:

There’s not a lot of food prep and they can mostly be done in advance.

Everything cooks in the oven, so I don’t have to think about them once they’re in there.

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My kids love oven roasted vegetables, so they’re an easy way to get kids to eat more vegetables.

Here are three simple sheet pan dinners that kids tend to love—perfect for when you could use a bit of extra time and don’t want to fuss over the stove.

Sheet Pan Potato Hash

(Prep time 15 minutes; bake time 20 minutes)

Sheet pan potato hash is probably officially a breakfast item, but we like breakfast for dinner! It’s packed full of vegetables and protein. It’s also perfect for using up whatever you have in the fridge. Replace the mushrooms and sweet potato with grated carrots or cauliflower. Replace the kale with spinach, chard or coloured peppers. Really anything works.

3 large potatoes

1 sweet potato

5 mushrooms

1 onion

3 cloves of garlic

1 bunch of kale

4 piece of bacon (optional)

1⁄4 cup of oil

1 Tbsp smoky paprika

1 tsp thyme

1 tsp oregano

1 tsp salt and ground black pepper, to taste

4 eggs

Preheat the oven to 450˚F.

Grate the potatoes, sweet potato and mushrooms. Dice the onion and garlic. Wash the kale and tear the leaves into bite-sized pieces. Chop the bacon, if using, into tiny pieces.

Toss everything together with the olive oil. Add in the paprika, thyme, oregano, salt and pepper. Spread it out on a rimmed baking sheet.

Bake for 20–30 minutes until everything is cooked and the potatoes are starting to brown. Toss halfway through to ensure even browning.

Serve with eggs cooked in your favourite style.

Baked Gnocchi

(Prep time 10 minutes; bake time 20 minutes)

The beauty of this meal is that the gnocchi doesn’t have to be boiled in advance. The roasted vegetables form the sauce for a delicious pasta dinner that doesn’t require any effort to prepare.

20 cherry tomatoes

1 red pepper

1 yellow pepper

1 small onion

4 cloves of garlic

1 package of uncooked potato gnocchi (500g)

1⁄4 cup of olive oil

1⁄2 tsp dried basil

1⁄2 tsp dried oregano

1⁄2 tsp salt

Grated Parmesan cheese

Preheat the oven to 400˚F.

Slice the cherry tomatoes in half. Chop the coloured peppers into bite-sized pieces. Slice the onion into bite-sized pieces, and finely diced the garlic.

Place the gnocchi and the vegetables into the centre of a rimmed baking sheet. Pour over the olive oil. Sprinkling on the herbs and salt. Toss everything so that it is fully coated, and spread it evenly over the baking sheet.

Roast in the oven for 20–30 minutes, tossing once during the baking time.

Serve with a bit more olive oil and freshly grated Parmesan cheese.

Cauliflower and Potatoes

(Total time 25 minutes)

Crispy baked potatoes and cauliflower are like a healthy version of fries. Serve this dinner with your favourite dipping sauces for a fun and veg-packed meal.

6 to 8 Italian sausages or 2 packages of tempeh (about 400g total)

2 potatoes

1 sweet potato

1 head of cauliflower

2 Tbsp olive oil

2 cloves of garlic

1⁄2 tsp salt and black pepper, to taste

Preheat the oven to 400˚F.

Slice the sausages into 2cm thick rounds. Or for a vegan-friendly dinner, chop tempeh into 2cm cubes. You want them to be big enough to pick up and dip.

Chop the potatoes and sweet potatoes into French fry sized sticks about 1 cm thick. You don’t want them too fat as they won’t cook quickly enough.

Cut the cauliflower into 2-bite-sized florets. The stalk is also edible, so don’t waste it! Chop it into French fry-sized sticks.

Toss everything, except the garlic onto a rimmed sheet pan. Drizzle with the olive oil and toss to combine. Pop it in the oven for 20 minutes.

Meanwhile, finely dice the garlic. After 20 minutes, take the sheet pan out of the oven, toss everything and add the garlic, salt and pepper. Bake for another 10 minutes. The dinner is ready when the vegetables are browning and the sausages are cooked through.

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Emillie Parrishhttp://emillieparrish.com/
Emillie Parrish loves having adventures with her two busy children. She lives in Victoria and is the author of the fermentation-based blog fermentingforfoodies.com.
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