I love the current “sheet pan supper” trend, which combines desire to roast everything with the need to get a healthy weeknight dinner on the table quickly. Cooking everything on the same sheet pan allows the veggies to roast in the meat’s juices, which amplifies the flavor.
Guy did some solo parenting while I was on a recent business trip, and he had zero problems getting dinner on the table. For this dish, he made four mini meat loaves seasoned with barbecue sauce and surrounded by broccoli, halved cherry tomatoes, sliced mushrooms, and green beans.
Oven-roasted veggies, salmon fillets, and miso sauce, all ready to eat in 40 minutes, is the ideal weeknight dinner for our little family.
Our friends Erin and Matt have a lovely home in the country, surrounded by pastures and horses, and on the occasional holiday, a fireworks display on each horizon. We love gathering with friends there, especially when dishes like this are on the table.
Red onions, grapes, and bacon lend the red color to the otherwise green salad of broccoli, celery, and green onions.
Roasting veggies and meat together on one sheet pan makes for a flavorful and easy weeknight supper. The broccoli needs more time to cook than the shrimp, so toss them separately with olive oil and seasonings, and put the broccoli in the oven first. Add the shrimp halfway through.