Looking for a fast and easy way to get dinner on the table without dirtying the crockpot or instant pot? I have been exploring the many sheet pan recipes on the web.
This recipe has actually been in our rotation for awhile and is my family’s most requested side dish for steak or hamburgers.
Bacon Broccoli
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves 4
1 bundle of broccoli crowns, cut into smaller florets (or buy bag of pre-cut broccoli
florets)
3-4 slices of bacon, sliced into 1/2′′ pieces
2 Tablespoons raw Pine Nuts
1 teaspoon Garlic salt
2 Tablespoons Olive oil
Pepper & fresh parmesan for seasoning at the end (optional)
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy clean up.
In a bowl combine broccoli florets, pine nuts, and bacon pieces, adding in garlic salt
evenly. Pour over with olive oil and combine with hands to make sure all the broccoli
gets some olive oil.
Pour broccoli mixture onto baking sheet and spread out evenly as the bacon will have a
tendency to stick together.
Bake for 40 minutes until broccoli looks roasted and bacon is cooked crispy, removing
broccoli from the oven to stir and flip every 10 minutes (or else you will burn the dish).
Season with optional pepper and a dash of freshly grated parmesan.
I was trying to find more lean protein dinner ideas and stumbled across this one. My teenagers (biggest critics) approved. I’m looking forward to trying it with chicken or steak.
Sheet Pan Shrimp Fajitas
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Serves 4
Olive Oil Cooking Spray (optional)
2lbs large/medium shrimp*, peeled deveined
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 onion, thinly sliced
¼ cup plus 1 tablespoon of Avocado Oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon cumin
Juice of 1 lime
1 avocado, sliced
½ cup sour cream
1 cup shredded Colby Jack cheese
Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil or spray with cooking spray.
In a large resealable bag, combine the shrimp, bell peppers, onion, avocado oil, salt, pepper, garlic powder, cumin, and lime juice. Shake until everything is evenly coated with oil and seasonings.
Pour shrimp mixture onto the prepared sheet and bake for about 10 minutes or until the shrimp are pink, opaque, and cooked through.
Serve hot topped with avocado slices, sour cream, and shredded cheese.
*Can use chicken or thinly sliced flank steak
This one has been a family staple for several years. It’s a great way to use up any leftover veggies in the fridge. I like to add a few Yukon gold potatoes.
Roasted Vegetables and Smoked Sausage
Prep time: 15 minutes
Cook time: 25 minutes
Serves 6
2 cups chopped broccoli
1 green bell pepper, chopped
1 yellow onion, chopped
2 cups green beans, trimmed
1 lb. smoked sausage, cut into ½ inch thick slices
3 Tablespoons Olive or Avocado Oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
Preheat the oven to 425 degrees. Line a sheet pan with aluminum foil for easy cleanup.
Place the broccoli, bell pepper, onion, beans, and sausage in a single layer on the sheet pan. Drizzle the olive oil over the veggies and sausage, season with salt, pepper, and garlic powder, and toss to make sure everything is evenly coated.
Bake for 25 minutes, or until the sausage is browned and the vegetables are tender. Halfway through the baking time, flip, and stir the veggies for best results.
Serve hot.
Tami is an Idaho native that loves delicious food, amazing wine, and spending time with family and friends.
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