The One-Pan Plan

(from Peachblossm’s recipe box)

Steak Lovers: Potatoes+Asparagus+Skirt Steak+Rosemary+Garlic Powder+Blue Cheese
Cherry Bomb: Rutabaga+Cherry Tomatoes+Pork Tenderloin+Sage+Coriander+Balsamic Vinegar
Chicken Master: Sweet potatoes+Brussels Sprouts+Chicken breasts+Thyme+Cumin+Sherry Vinegar

Source: RecipeThing user castro15

Categories: Meals


  • Root Veggies (1 lb. total, peeled and cut into 1/2-inch pieces):
  • Beets, Carrots, Celeriac, Parsnips, Potatoes, Sweet Potatoes, Turnips
  • Other Veggies (4 cups total):
  • Asparagus, cheery tomatoes or snap peas, halved
  • Brussel Sprouts or mushrooms, halved or quartered
  • Onion, 1-inch wedges
  • Dark leafy greens (kale, collards, bok choy), chopped
  • Protein (1 1/4 lbs, trimmed):
  • Chicken: Cutlets
  • Pork: tenderloin, cut into 1-inch thick slices or boneless chops
  • Steak: Skirt or flat-iron
  • Spices (1 tsp total)
  • Dried herbs: Dill, rosemary, sage, tarragon, or thyme
  • Ground coriander, cumin, fennel or dry mustard, garlic powder
  • Spice blends like Cajun seasoning, chili or curry powder, garam masala, Italian seasoning
  • Flavor Boosters (3 tbsp.):
  • Chopped bacon or fresh herbs
  • Shredded or crumbled cheese
  • Toasted nuts or seeds
  • Vinegar or citrus juice


  1. Preheat heat oven to 425.

  2. Toss Root veggies with 1 tbsp. olive oil and 1/4 tsp each salt and black pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

  3. Toss Other Veggies with 1 tbsp. olive oil and 1/4 tsp each salt and pepper. Stir into the root veggies.

  4. Sprinkle protein with spices and 1/4 tsp each salt and pepper. Place on top of the veggies. Roast until the protein is cooked and veggies are tender, 10-15 minutes more.

  5. Transfer the protein to a serving platter. Stir flavor booster into the veggies and serve alongside the protein.

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