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Sheet Pan Suppers on ATLANTA and CO today!

by | Apr 19, 2018 | Entrees, Brunch and Lunch, Taste and Savor

Missed the show? Here’s the link! http://www.11alive.com/article/entertainment/television/programs/atlanta-and-company/recipes-chef-nancys-sheet-pan-suppers/543146101

There’s been a superabundance of sheet pan recipes on the socials and lots of new cookbooks coming out all it.  Christine and I talked about this easy method for getting dinner on the table quickly –  with a sheet pan and just a couple other ingredients today on NBC 11-ALIVE!

Potato and Poblano Tacos

  • 3 LBs Baby Potatoes
  • 4 Poblano Peppers, seeded and chopped into pieces
  • 2 TB Avocado Oil (or Olive Oil)
  • 1 Tsp Sea Salt
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Cumin
  • 1 Cup Chopped Cilantro
  • Corn Tortillas and Taco Toppings like avocado, prepared salsa, grated cheese, olives, lime wedges etc.

Preheat the oven to 400F. Place a sheet pan in the oven and preheat the pan along with the oven. Toss the potatoes and peppers in the oil, with the salt and pepper in a bowl and then remove the tray from the oven and toss the veggies on it. Slide it back into the oven and roast until the potatoes are tender about 30 to 40 minutes. Serve with the taco toppings and corn tortillas.

Sheet Pan Sugar Snaps and Red Peppers

  • ½ LB Sugar Snap Peas
  • 1 Large Red Bell Pepper, Julienned
  • 2 TB Olive Oil
  • 2 TB Minced Garlic
  • Sea Salt and Freshly Ground Black Pepper to Taste
  • 4 Cups Prepared Quinoa
  • ½ Cup Chopped Dill

Preheat the oven to 450F. Toss the peas and the red pepper with the plive oil, garlic and Italian seasoning, salt and pepper on a sheet pan and then spread them out. Roast for 7 -8 minutes or until browned on the edges. Stir in the dill into the quinoa, top with the roasted veggies and serve.

Mediterranean Sheet Pan Ratatouille

  • 3 TB Extra Virgin Olive Oil, divided
  • 2 Grated Garlic Cloves
  • ½ Tsp Salt
  • ½ Tsp Freshly Ground Black Pepper
  • 4 Cups Chopped Cauliflower
  • 2 Cups Cherry Tomatoes
  • 1 (15 OZ) Can Chickpeas, rinsed and drained
  • 1 Lemon in Wedges
  • 2 TB Italian Seasoning
  • ¼ Cup Chopped Chives

Preheat the oven to 450F. Line a baking sheet with the nonstick foil and spray or drizzle with 1 TB olive oil. Toss the garlic cloves, salt, pepper, cauliflower, tomatoes, chickpeas, lemons and Italian seasoning together on the sheet tray. Roast in the oven until veggies are cooked through and browned on the edges. Stir in the chives and serve.

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