Do Sheet Pan Meals Ever NOT Suck?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Microwave your potatoes first.

I don't really do recipes but do plenty of things on sheet pans. Right now I have fajita chicken, onions and peppers, some leftover (frozen) roasted cauliflower with mexican spices in its own small pyrex right on the tray, and black beans in another small pyrex.

If the beans get too toasty, you add liquid and cover.
If the veggies get crispy, you take them off the try and put them in a bowl to wait.
Chicken takes longest.
Sometimes I add frozen or fresh corn about 5 minutes before it comes out, like, dump part of a bag to the veggies.

You just have to be flexible and intervene if something is getting too done and pay attention.

...so not the hands off dinner they are supposed to be. So you can't go read in the other room as a PP insists.

Read in the other room recipe for 1 sheet pan and bare minimum prep cleanup [1 knife and 1 small cutting board] Put in oven at 350 for 1 hour-skip the preheat. Line the sheet pan with foil folded up to get the drip:

grease pan with combo butter+olive oil
use 1 pack raw skinny chicken tenders- direct from package to prepped pan
1 medium sweet onion - big slices
3 yukon gold- medium potatoes - cut into 6 chunks

1 large or 2 small sliced red/green/orange/yellow/peppers OR 1 pack mushrooms
Garlic cloves whole on top or whatver spices
put some pats of butter or drizzled olive oil on top

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My family likes all of the ones that are Italian or Middleeastern spicy - and the ones with potatoes are always bad.

Agree to avoid potatoes cooked this way. You have to roast or cook your potatoes separately.

Or cut them to a size that will cook properly in the given time.

This! I recently did one with baby Yukon Golds, sausage, and asparagus that was excellent.

[Anonymous]

I think the common factor is you. Maybe you are not buying quality food? We always use organic veg and protein.

[Anonymous]

They are only ever okay for me. It's a decent way to get your protein and veggies cooked with minimal effort, but I feel the lack of effort shows in the product. Seasoning is key -- the people on here saying they hardly season at all or just do like a little lemon and pepper must have extremely different taste buds to me. This only works for me if everything is well seasoned. And even then, we'll often throw it into a rice bowl with a dressing anyway just to boost the flavor/interest.

[Anonymous]

Anonymous wrote:They are only ever okay for me. It's a decent way to get your protein and veggies cooked with minimal effort, but I feel the lack of effort shows in the product. Seasoning is key -- the people on here saying they hardly season at all or just do like a little lemon and pepper must have extremely different taste buds to me. This only works for me if everything is well seasoned. And even then, we'll often throw it into a rice bowl with a dressing anyway just to boost the flavor/interest.

+1 The rice bowl + dressing combo is a great way to do it.

[Anonymous]

If they don't cook evenly, that's likely an oven issue. Try turning the pan halfway.

[Anonymous]

Anonymous wrote:My family likes all of the ones that are Italian or Middleeastern spicy - and the ones with potatoes are always bad.

I always roast any potatoes separately.

[Anonymous]

I find having two pans and cooking things the amount they each need goes much better. But I don't mind cleaning 2 pans instead of 1.