Sheet Pan Pineapple Chicken Drumsticks

A twist on the classic sweet and sour chicken. These drumsticks come with sweet fresh pineapple and a mix of veggies perfect on a bed of rice!

Ingredients:

2 lbs chicken drumsticks

4 cups fresh pineapple chunks

1/2 cup pineapple, mango or orange juice

1 cup ketchup

1/4 cup brown sugar

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp minced ginger

3 tsps minced garlic

1 tsp ground mustard

3/4 tsp red pepper flakes

salt and pepper to taste

1 large bell pepper, cut in chunks

1/2 large onion, sliced

1 1/2 cup edamame beans 

Whisk the juice, ketchup, brown sugar, Worcestershire, soy, ginger, garlic, ground mustard and red pepper flakes together. Reserve 3/4 cup and set aside. Toss the chicken with the rest of the sauce then salt and pepper them, cover and refrigerate 30 minutes to 6 hours. Line a sheet pan or roasting pan with foil and spray with cooking oil for easy cleanup. Spread the bell pepper, onion, edamame and pineapple on the bottom then arrange the chicken pieces on top.  Roast at 425°F for 30 minutes. Remove from oven and brush with reserved glaze. Drizzle some glaze on the bed of pineapple and veggies if you like. Return to the oven for 10 minutes then brown 3 minutes. Finally brush with remaining glaze to serve. Serves 4

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Garlic Shrimp and Potato Sheet Pan Dinner

Cubes of potato and plump shrimp share a garlic spiced coating in this easy sheet pan quickie!  

Ingredients:

2 cups diced potatoes

1 small onion, sliced

2 tbsps olive oil (1 for potatoes, 1 for shrimp)

1 tsp garlic powder, divided

1 tsp smoked paprika, divided

1 tsp ground cumin, divided

2/3 cup diced red bell pepper

6 oz (160g) 51-70 size shrimp

1 tsp minced fresh garlic

1/4 tsp lemon zest

lemon to serve

Dice the potatoes into 1" cubes and dry them well. Toss with 1 tbsp olive oil and 1/2 tsp each... garlic powder, smoked paprika and ground cumin along with the sliced onion.

Line a baking sheet with a silicone mat or parchment paper. Spread the potatoes and onions out in a single layer and roast in a 425°F oven for 20 minutes.

Toss the shrimp and red bell pepper with 1 tbsp oil, fresh minced garlic, lemon zest and 1/2 tsp each... garlic powder, smoked paprika and ground cumin.

Push the potatoes to one side of the pan, add the shrimp and pepper to the other side and return to the oven for 6 minutes or until the shrimp are pink and opaque.

Mix everything together and serve with lemon wedges.

Serves 2

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Sheet Pan Sausage, Gnocchi and Peppers

Sheet pan simplicity featuring Italian sausages and a little crisp and chewy gnocchi. Unlike boiled gnocchi which are soft, these baked gnocchi have a bite to them! 

Ingredients:

1 lb (500g) shelf stable potato gnocchi, tri-colour here

2 bell peppers, sliced

1 small onion, sliced

1 celery stalk, sliced

1 cup cherry tomatoes

3 Italian sausages, mild or hot, cut in 1 1/2 - 2" pieces

4 tbsps olive oil

1 tsp garlic powder

1 tsp dry thyme

salt and pepper to taste

fresh parsley and/or basil to garnish

parmesan to serve 

 

Preheat the oven to 425°F

Toss the gnocchi, bell peppers, onion, celery, cherry tomatoes and sausages in oil then distribute equally onto two parchment lined baking sheets. Sprinkle with garlic powder, thyme, salt and pepper.

Bake for 15-20 minutes, stir around then return to the oven for an additional 5-10 minutes.

Serves 4

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Sheet Pan Orange Cod

Orange slices brighten this veggie loaded sheet pan fish dinner. Just stack everything up and bake together for a colourful, flavourful feast.

Ingredients:

14 oz (400 g) frozen cod filets

3 small to medium potatoes, thinly sliced

1 orange, sliced

1 onion, sliced

2 or 3 handfuls of arugula

1 tomato, diced

1 red pepper, diced

2 tsps minced garlic

Old Bay seasoning to taste

drizzle of lemon juice

8-10 fresh basil leaves

Line a sheet pan with foil and spray with cooking oil. Layer the sliced onions in the center of the pan. Add potatoes and arugula.

Mix the red pepper and tomatoes together and place on top of the arugula. Then add the orange slices topped with frozen or still partially frozen cod filets.

Drizzle with some lemon juice. Season well with Old Bay and minced garlic and scatter the basil leaves.

Place a second piece of foil on top and tightly seal the edges.

Bake at 440°F for 25 minutes then check to see if fish flakes easily. Let sit covered for 5 minutes before serving.

Serves 2-3

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Garlic Butter Pork Tenderloin Tray Bake

The reason home cooks love sheet pan dinners? Because they make a stress-free, minimal-fuss semi-fancy meal!

Ingredients:

2 - 1 lb pork tenderloins

1/4 cup hoisin sauce

1 lb mixed frozen vegetables

1 1/2 lbs (5 or 6 medium) potatoes

3 tbsps olive oil

salt and pepper to taste

4 tbsps butter

2 tsps minced garlic

2 tbsps fresh chopped parsley

First, position the oven rack to the lower position and preheat to 450°F. Cut the potatoes into 1 1/2" pieces and place them in a pot of water. Boil for 10 minutes then remove from heat and drain.

Toss the frozen vegetables with 1 tbsp olive oil, salt and pepper. Place in the center of two baking sheets. You could use one sheet but I didn't want to crowd the portatoes.

Take the drained potatoes and toss with 2 tbsps olive oil, salt and pepper and arrange on either side of the veggies.

Place the pork tenderloins on top of the vegetables and brush with hoisin sauce, salt and pepper.

Roast in a 450°F oven for 25-30 minutes or until the thickest part of the pork has an internal temperature of 140°F.

Combine the butter, minced garlic and parsley, salt and pepper. When the trays come out of the oven dab each tenderloin with 1 tbsp of the herbed butter and divide the remaining butter to toss with the potatoes and vegetables.

Let rest 5-10 minutes before slicing.

Each tenderloin serves 3-4 people and you can easily freeze one for a later date.

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Sheet Pan Gnocchi and Tomatoes

Crispy edges on tender, chewy gnocchi and roasted tomatoes bursting with flavour! Yep, this one turned out way better than I expected! 

Ingredients:

1/4 cup olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry oregano

1/4 tsp dry basin

1/4 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 cups grape tomatoes

500 g shelf stable gnocchi

1/2 an onion, thinly sliced

1 tbsp butter

1 tbsp capers

Combine everything from olive oil to salt and pepper, then add the tomatoes, gnocchi and onion. Toss together then pour onto a parchment lined baking sheet and spread out in a single layer.

Bake at 450°F for 20-25 minutes. Make a space in the center and add the butter and capers in the last 5 minutes. Then just mix it all together and serve!

Serves 2-3

Adapted from: lordbyronskitchen.com

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Sausage Veg Bake

Use this recipe as a jumping off point and sub your favourite sausages and veggies for a different meal every time! 

Ingredients:

2 cups butternut squash chunks

1 small zucchini, sliced thick

1 celery stalk, sliced thick

1 bell pepper

1 onion

2 sausages, cut in 2" pieces

2 tsps minced garlic

2 tbsps olive oil

Toss the vegetables and garlic with oil and arrange on each side of a foil lined and oiled baking sheet (I like lots of veggies!) Then place the sausage pieces down the middle. I used  smoked meat and halloumi flavoured sausages this time. Use your favourite.

Bake in a 425°F oven for 30 minutes. Toss once about halfway through the cooking time. Love the roasted veggies!

Serves 2

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