Scrappy Sheet Pan
This makes a great quick and easy dinner using up vegetables in your fridge that are going bad! Make a scrappy sheet pan dinner using the half-cut onion in the back of your fridge, leftover eggplant you swore you’d eat, peppers that went soft and the random carrots in your fridge drawer.
Ingredients
- 1 medium onion
- 3 cups assorted veggies
- ¼ cup olive oil
- 1 tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Gather assorted veggies like bell peppers, carrots, broccoli and more. Wash and dry all of your produce.
- Slice all of your veggies and your onion into strips or cubes. Add them to a large bowl.
- Add olive oil and spices to the bowl. Mix until everything is thoroughly coated.
- Spread out onto a sheet pan covered in parchment paper.
- For small or diced veggies, roast for 15 minutes. For larger veggies, roast for 25 minutes. Check on your veggies periodically and give them a stir halfway through. Adjust the cooking time needed based on veggies and preference.
- Serve your scrappy sheet pan roasted veggies over roasted sweet potato, cauliflower rice, stir fry noodles or rice.
Notes
Assorted veggies can be anything like carrots, celery, bell peppers, zucchini, broccoli, corn, etc. You can also add diced potatoes, sweet potatoes or butternut squash. Mix and match based on your personal preferences and what needs to be used up in your fridge.