The One-Pan Plan
(from castro15’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
Categories: Meals
Ingredients
- 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
Directions
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Preheat heat oven to 425.
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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.
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Toss Other Veggies with 1 tbsp. olive oil and 1/4 tsp each salt and pepper. Stir into the root veggies.
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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.
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Transfer the protein to a serving platter. Stir flavor booster into the veggies and serve alongside the protein.