LEFTOVER VEGGIES = WHAT’S FOR DINNER

Do you have weekly dinner options to fall back on? I’m thinking along the lines of Taco Tuesday or Jarred Sauce & Spaghetti (not sure that’s even a thing)! Some of mine are Pasta (usually a family comfort food favorite, like Bucatini all’Amatriciana), Homemade Soup & Charcuterie, Store Bought Rotisserie Chicken Night, and the subject of this post, Sheet Pan Veggies + Protein.

I eventually accumulate a little of this and that in the veggie bin. In the photo above it was half of a Delicata squash, part of a red onion and a bulb of fennel (all still fresh of course). I always have potatoes of one kind or another on hand, so in they went. Drizzle lightly with olive oil, add herbs (in this case I used dried oregano and fresh thyme), and season with salt and pepper.

And now, for the rest of the story…

· Heat the oven to 425 degrees.

· Line a sheet pan with parchment paper and arrange veggies in a single layer on top (roughly cut in approximately the same size).

· Start roasting the veggies (cooking time will vary depending on their density and moisture content), usually not longer than 40 minutes.

· Before the veggies are done, add a protein, like sausage links or salmon fillets, and adjust time and temperature, as needed, depending on the protein.

· Bake until protein is cooked through, and veggies are tender.

And there you have it, another easy weeknight option to play around with. Enjoy!

Also check out one of my favorite sheet pan recipes from Southern Living, Sheet Pan Shrimp Boil. https://www.southernliving.com/recipes/sheet-pan-shrimp-boil