Sheet pan meals are one of our team’s go-to weeknight dinners. They are called sheet pan meals because the whole meal is made on the same pan at the same time – talk about easy! Sheet pan meals can be made up of a combination of vegetables and meat. This is not a traditional recipe, but instead, we share our 6-step guide for how to make any combination of sheet pan meals. Dinner is served!
6 Steps to Make a Sheet Pan Meal:
- Marinade the meat.
- Any combination of an oil (we recommend olive oil), an acid (balsamic vinegar, lemons, limes, citrus), herbs and salt/pepper creates a solid marinade.
- Pour the marinade into a zip top bag. Add your meat. Close bag and let it sit for anywhere from 20 minutes – overnight in the refrigerator.
- Pork tenderloins and chicken work really well for this dinner. You can use beef or lamb but those are generally more expensive.
- Prepare the vegetables.
- Try a variety of vegetables, such as sweet potatoes, cauliflower, carrots, or broccoli. Cut the vegetables into bite sized pieces. Our Med Instead of Meds Website has some great ideas for vegetables to include.
- Onions or shallots should be cut in bigger wedges or slices so they don’t burn.
- Season the vegetables.
- Place the vegetables into a bowl or zip top bag.
- Add 3-4 tablespoons of olive oil depending on the amount of vegetables.
- Add salt, pepper, or other herb or spice.
- Toss well.
- Cover the sheet pan with foil or parchment paper for easy cleanup.
- Place the meat on one side of the pan and the vegetables on the other.
- Don’t overcrowd the pan, this will made the vegetables steam more than roast and they will take longer to cook.
- Bake at 375 degrees until tender. There isn’t a set time because it depends on the meat and/or vegetables chosen. You may have to remove the vegetables or meat at different times.
- Vegetables should be fork-tender.
- Pork should be cooked to 150 degrees.
- Poultry should be cooked to 165 degrees.
- Please refer to this Cooking Temperature Guide if you use other meat.
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