Sheet-Pan Pork Chops & Vegetables With Parsley Vinaigrette Recipe on Food52

I made this last evening, very good thank you for the recipe. I used a sweet potato also, and instead of the paprika, I used smoked paprika for the rub. I didn't have parsley so I used herbs de province in the rub. I think next time I would use less salt. Otherwise we love it! I can see where any veggie could be used with this.I made this yummy dish tonight. My whole family loved it. I didn’t have carrots, so I added zucchini. Everyone loved this dish.

I would say I overcooked the chops, but we loved it anyway. I have to trust the recipe I guess.I've roasted pork chops that are the size specified, and I really think 10-15 minutes isn't long enough, I'd go 20 minutes at least and still tent for 10 and probably use the thermometer to double-check. Maybe I just prefer the chops more well-done. It sounds worthy of trying out though and I'll put the pork in with the vegetables sooner.

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Sheet Pan Chicken and Cauliflower Bake Recipe on Food52Nearly three years ago Molly Wizenberg wrote a blog post on Parmesan-roasted cauliflower, a recipe she discovered from Bon Appétit one that, as the magazine promised, would become her go-to. The process is simple: Toss a head of cauliflower florets, a few unpeeled garlic cloves, and a sliced onion with olive oil, salt and a few thyme sprigs. Roast in a hot oven, and after 30 minutes, when everything—the florets, the onions, the garlic—begins caramelizing, sprinkle it with Parmesan and cook until the cheese melts, forming what Molly describes as “lacy, frico-like webs and shards.” Molly offers a few ideas on how to serve the cauliflower, including tossing it with pasta or spooning it into bowls and topping with a fried egg. She also notes you could just eat it, and “call it a meal,” the title of her post. For years, I called it a side dish, and rarely strayed from the recipe. But since discovering the beauty of the sheet pan supper, I used the recipe as a jumping-off point, adding spices to change the flavor, and chicken to make it a more complete meal. The seasonings in my recent variation evoke shawarma, a Middle Eastern street food typically prepared on a vertical rotisserie with lamb or chicken, which cooks for hours. Everything comes together in about the same amount of time as the original recipe, the only additional work being making a spice mix and buying chicken. It’s simple: First, rub the cauliflower and onions with a mix of toasted cumin, coriander, smoked paprika, and cayenne. Roast for 30 minutes, then add boneless, skinless chicken thighs (rubbed in the same spice mix) to the sheet pan, and cook for 10 minutes more. By the end, just as in the original recipe, the cauliflower and onions caramelize, becoming meltingly tender and irresistibly sweet. As the chicken thighs cook, moreover, they release their juices, which seep into the vegetables, making them even tastier. Serve this mix of smoky, spicy chicken and vegetables with naan and a lemony yogurt
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Sheet Pan Roast Chicken and Cabbage Recipe on Food52A sheet pan supper suggests a lot: dinner on a single pan, vegetables cooked with proteins, side dishes with entrées, a complete meal requiring minimal fuss and clean-up. It’s the convenience of a crock pot in a fraction of the time. If you’ve made a sheet pan supper, however, you likely know the salient difference: You can’t, or rarely can you, simply “set it and forget it.” The art of a sheet pan supper lies in assessing your ingredients, then employing tricks to ensure the cooking does right by each. You may need to stagger the entrance and exit of the various elements or cover the pan with foil to create steam or adjust the oven rack to achieve more or less browning. In this chicken and cabbage sheet pan supper, however, the tricks are minimal. First, chicken thighs, tossed in a sesame-soy dressing, roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone. With its surfaces fully exposed to the heat, the cabbage’s edges crisp and caramelize while any juices pooling nearby reduce and concentrate. In about 40 minutes, dinner is ready. The result: juicy, crispy-skinned chicken and sweet, tender cabbage, flavored by not only the spicy dressing, but also the flavorful drippings of the chicken. It’s an unexpected and unsung boon of this one-pan wonder of a supper. Now, here are a few tips for sheet pan supper success: A quick online search will show that classics likes paella, saltimbocca, and chicken parmesan can all become sheet pan meals. Which is to say, you can create your own mash-ups, too! The dressing for this one—coconut oil, sesame oil, soy sauce, and Sriracha—was borrowed from this Baked Tofu with Coconut Kale and could work with other vegetable Yes! Please ship that to us ASAP! Damn that sounds good
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Roasted Sweet Potato, Chickpea & Kale Sheet-Pan Salad Recipe on Food52This roasted sweet potato, chickpea, and kale sheet pan salad is a good example of sheet pan salads at their best. The lemon-balsamic vinaigrette does triple duty: coating the sweet potatoes, chickpeas, and onions before they roast; dressing (and tenderizing) the kale; and brightening all of the flavors before serving. It’s a jumble of big, bold flavors and contrasting textures, just as a good salad should be, and it’s mighty enough to stand alone for dinner (and lunch the next day, too)! Featured In: Yes, Salads Can Be Cozy Comfort Food. Ask Your Sheet Pan I I ever hear another “ Sheet Pan “ recipe it will be to soon. This looks really good, looking forward to trying this👍🏼 Marvellous.
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Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogurt Sauce Recipe on Food52Even though I cook a lot, I never seem to have enough good weeknight recipes in my arsenal. I came up with this one as a way to have meatballs during the week. The lamb meatballs are boldly flavored, and mixing in a dollop of yogurt keeps them tender. They cook in about 10 minutes under the broiler, then the cauliflower, drizzled with pomegranate molasses to help it caramelize quickly, follows on the same sheet pan and soaks up all of the delicious drippings. A quick mix of yogurt, tahini, and pomegranate molasses serves as the sauce. Low effort; huge reward.
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Sheet-Pan Broccoli & Chorizo Salad With Tortilla Chip Gremolata Recipe on Food52Looking for an unexpected way to dress up a pan of regular-old roasted broccoli? Make this hearty dinner inspired by a taco salad, simple enough to pull off any night of the week. I love everything about it: golden bits of chorizo, crispy-edged broccoli flavored through and through from rendered chorizo fat, and all manner of customizable toppings. (Sliced radishes, cilantro, crumbled cotija, and sour cream are my go-tos.) But my absolutely favorite part—the one thing that’s non-negotiable in my opinion—is the tortilla chip gremolata strewn all over the dish near the end of its roasting time. This take on gremolata—an Italian condiment traditionally made with chopped parsley, garlic, and lemon zest—is a mix of crushed tortilla chips, slivered scallions, chopped cilantro, and lime zest. It adds so much texture and flavor, and honestly makes me question why I haven’t been topping salads with crushed chips for years. A few tips and notes: Like any good sheet-pan salad, this one is totally flexible. Try cauliflower instead of broccoli, or a different style of sausage for the chorizo. For a meatless version, substitute a vegetarian sausage for the chorizo. Or simply omit it and add extra olive oil to coat the broccoli florets, as well as ancho chile powder, Mexican oregano, and/or paprika to amp up the spicy flavor. As for other accoutrements, guacamole or sliced avocado would be lovely, as would corn salsa, cheddar cheese, or pico de gallo. Speaking from experience, when it comes to the gremolata, any type of tortilla chips will do—but I particularly like the “hint of lime” variety you can buy from the store. Also speaking from experience, since you’ll have a bag of chips open anyway, there’s absolutely no shame in serving a few extras on the side.
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This Simple Method for Folding a Fitted Sheet Is GeniusThis Video Shows You How to Properly Fold a Fitted Sheet
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