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« Valley Food Home

Simple sheet pan suppers

Published: Wed, October 11, 2017 @ 12:00 a.m.

Family Features

At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions such as sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

Easy Drumstick-Quinoa Sheet Pan Supper

Servings: 4-6

8-10chicken legs

1 fennel bulb

1 large yellow onion, sliced

1 large red onion, sliced

2 garlic cloves, sliced

3 medium-sized potatoes, cubed

1orange (1/4 cup juice and zest)

1/4 teaspoon thyme, dried

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons fresh chopped parsley

orange rind curls

brown rice, cooked according to package directions

quinoa, cooked according to package directions

Heat oven to 400 F. Line large sheet pan with parchment paper.

Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs.

In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.

Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa.

Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

Sheet Pan-Style Buddha Bowls

Servings: 4-6

2 yellow onions, peeled and cut into 1/2-inch wedges

1/2head of red or purple cabbage, cut into wedges

2 red potatoes, cut into 1/2-inch wedges

1 small butternut squash, peeled and 1/2-inch diced

1 pound Brussels sprouts, halved

extra-virgin olive oil

salt, to taste

black pepper, to taste

11/2 cups quinoa, cooked according to package directions

Tahini sauce:

1 tablespoon tahini

1/2 lemon, juiced

1 teaspoon Dijon mustard

1/2-1 teaspoon maple syrup

2 avocados, peeled and sliced

fresh parsley

Heat oven to 400 F. Line large sheet pan with parchment paper.

Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes, or until tender. Add more salt and pepper if needed.

While vegetables roast, cook quinoa.

To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.

To assemble Buddha bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

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