As a typical millennial, I'm often starved on time and money. Working long hours leaves me with no time to make/ eat dinner let alone prep lunch for the following day. And while buying lunch all the time seems fancy, my wallet disagrees.
Remember when #mealprep was everything on social and you would think to yourself, I wish I did that. Well today's post is something that meets you half way. I call it the One and Done Sheet Pan.
Conscious of the vegan movement, I've been making an effort to eat less meat in the past year. And since I avoid gluten, I fuel with good ole veggies as much as I can. So when I was staring into my fridge one Sunday wondering how I could concoct a lunch for the next day, I decided to take some inspo from my plant-based friends.
Keep in mind, it's a good idea to add some protein (of your choice) with these veggies. Otherwise your body will likely burn through this meal quickly, and you'll be hungry only an hour later. Also, I'm no dietitian, so don't take my words as gospel!
Choose your Veggies
You can use any vegetables. Keep in mind, vegetables that are less dense require less time (like mushrooms) so keep an eye on them while they're in the oven. Use tongs to remove during baking if necessary.
Other great options:
- Any color bell pepper
- Butternut squash
- Brussel sprouts
- Sweet potatoes
- Regular potatoes
Here, I've used:
- Green beans
- Orange bell pepper
- Little potatoes
Washing and Prep
Gather whatever roastable veggies are lurking in your fridge and clean them appropriately. I always try to grab at least 2 greens and 2 oranges because I read somewhere many years ago that a veggie ensemble isn't complete without one of each. Whether that's true or not, I figure more veggies are better so here we are.
I like all my veggies to be cut into similar sized, one bite chunks. This way it fits easily into the jar for lunches but also my mouth. Cutting everything into a similar size will also help cook things more evenly.
Bake at 400
Throw everything into Instagram worthy, semi-perfect sections on a parchment lined baking sheet. Preheat the oven to 400, then cook for 45 mins to an hour. Depending on which veggies you've chosen, you may need to adjust the baking time slightly.
Set a timer, but check in every 10 minutes or so during the baking process. This will ensure you have time to react to any close-to-charred items and remove them with tongs.
Remove and Enjoy
If using these as a side dish right away, let sit out of the oven for a few minutes to cool slightly. If using for meal prep, cool 30 minutes before storing in a jar or reusable container. If contents are still warm before storing in the fridge, this might heat up the inside of your refrigerator, so proceed with caution.
New to the kitchen? Want to sharpen your knife skills for all that chopping? These basic knife from AllRecipes.com is a great how-to resource under 5 minutes.
If you're looking to add more veggies into your weekly diet, try out the sheet pan method. Let me know how it goes!