Two Sheet Pan Dinner
Serves: 3
Time: 45 mins
Roasted veg is quite possibly my fav way to eat vegetables (next to raw) but I always forget how time consuming it can be to roast up a variety of veg. They all generally cook at different times meaning I do multiple tray loads which take more time. Sheet pan dinners are quite popular at the moment and a great cheat option but my one dig at them would be you end up with some things cooked well and others not so. Because I like my roasted veg to be well caramelised, we are going to use two trays instead. I am going to cook some things to be more charred as I do quite like a little charring; this way the slower cooking veg will be soft to eat.
Any old herbs hanging around?
Roughly chop any old herbs up and add to your veg before roasting.
Leftovers
Roasted veg salad is a fabulous leftover lunch - just leave some without the rocket when dressing dinner and add the fresh rocket to your lunch box.
What you'll need
1 cauliflower
2 large sweet potatoes
1 bunch of beetroot
1 red onion
1 brown onion
3 carrots
1 tin of chick peas
120g bag baby rocket
1 lemon
From the Pantry
olive oil
2 tablespoons tahini
1/2 teaspoon soy sauce
Feeding Four
The dinner for four shopping list would have given you extra sweet potato (however you will need to do 3 trays so that everything can fit comfortably).
Prep and Cook
Save on washing up
We are only using veg so you can use the same bowl multiple times. After you have had beetroot in the bowl, give it a little rinse so as not to stain the next lot of veg.
Preheat oven to 180c
Peel sweet potato and cut into bite sized pieces roughly the size of a large thumb. Toss in oil with salt and pepper and scatter across a baking tray lined with paper.
Remove the stalk end from the carrots and leave the skins on and chop on a diagonal just a touch smaller in size. Again toss in oil with salt and pepper and scatter through the sweet potato.
Peel the beetroot and cut in half then slice into 8 segments each half (if you have large beets I would slice each segment in half as well). Toss in oil with salt and pepper and scatter across the tray. Spread the veg out so that they aren’t too cramped.
Place in the oven to roast for 40 minutes.
Cut cauliflower into large florets and place in a large bowl.
Peel both the onions and slice in half then each half into 8 segments and add to the cauliflower.
Drain a can of chick peas very well and add to the same bowl.
Toss all in oil with some salt and pepper and spread out on a tray lined with baking paper.
Roast for 30 minutes.
Make Dressing
In a small bowl or jug combine the tahini, soy, 1 tablespoon olive oil and juice of 1 lemon with 1 tablespoon of boiling water and mix together until smooth (to start, the tahini will look like it has split, but keep mixing and if you need to add a touch more boiling water do so).
Plate it Pretty
This one is getting served on the tray so use a fish slice to scatter the cauliflower mix over the roasted root vegetables.
Wash the baby rocket and sprinkle across the top of the salad then drizzle with dressing.
Enjoy!
Lunch tomorrow
Roasted veg are brilliant cold the next day (or if you prefer, heat up in a microwave) just make sure you keep some fresh rocket aside to scatter over the top. And drizzle with leftover dressing.