So--I've always kind of wondered about what the big deal was with sheet pan meals? I mean, meat and veggies roasted together on the same baking sheet. And it seemed risky to me--What if things didn't get done at the same time? Who loves limp, lifeless veggies and underdone meat? Seemed like scary business.
But then I spent a substantial amount of time on roasted potatoes for a recent post and kind of got my head around roasted veggies. . And they . . are. . .SOOOO. . . GOOD!!! And the really good thing is--cook's secret here--while they roast, you can do something else!! And suddenly I got it--time to greet guests--or make a salad--or set the table. While your dinner is merrily roasting away. And it can go straight from the oven to the table on the baking sheet if you like a "cottage" style meal.
I recently served this Potato and Pork Sheet Pan Meal for a Sunday evening group of 6 adults and 4 kids. I made one pan just as the recipe says, and another that was 1 1/2 of the recipe. So in theory there should have been ten servings. I served it with a simple fruit salad, and everyone had their fill with about a quarter of a sheet pan remaining. As we sat at the table and talked at the conclusion of the main course, forks leisurely picked away at one piece of roasted goodness after the other, until every single piece was gone--and everyone was wonderfully stuffed. Easy ingredients, easy to prepare ahead, and easy cleanup. I get it!
Incidentally, this recipe uses Ultra Gel® Ranch Salad Dressing and Seasoning Mix. The recipe is very simple and you'll find yourself using it again and again.
Calories
Fat
Carbs
Protein
Yields 4 servings
Serves 2 c.
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Ingredients
- 6 c. raw potatoes, preferably red or yellow, unpeeled and cut in 1" dice
- 2 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix
- 1 T. vegetable oil
- 1 lb. pork loin, chicken breast, or other TENDER meat cut cut in 1 1/2" dice
- 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix
- 1 T. vegetable oil
- 1-2 c. onion or shallot pieces, large dice
- 4 c. firm zucchini squash, sliced about 1/3" thick
- 1 T. Ultra Gel Ranch Salad Dressing and Seasoning Mix
- 1 t. chili flakes (optional)
- 1 T. vegetable oil
Instructions
- Preheat the oven to 450 degrees.
- Wash and cube 6 c. potatoes.
- Immediately toss with 1 T. Ultra Gel® Salad Dressing and Seasoning Mix. The moisture left on the vegetables and will combine with the Ultra Gel® in the Salad Dressing and Seasoning mix to create a nicely seasoned coating that will crisp up during roasting.
- Add 2 T. oil and toss to distribute evenly.
- Spread out on a half sheet pan (12" x 18") or other shallow baking pan. Line with foil if you wish.
- Trim the meat and cut into 1" cubes.
- Immediately toss with 1 T. Ultra Gel® Salad Dressing and Seasoning Mix.
- Add 1 T. oil and toss to distribute the oil evenly on the meat.
- Add to the potatoes on the baking sheet.
- Sprinkle the onion or shallot pieces across the baking sheet.
- Put the baking sheet in the hot oven and set a timer for 20 minutes.
- Meanwhile, prepare the zucchini by slicing, tossing in 1 T. Ultra Gel® Salad Dressing and Seasoning Mix with chili flakes, then in 1 T. oil.
- When the mixture in the oven has cooked twenty minutes, add the zucchini and cook for an additional 10 minutes. Check to make sure veggies are tender and meat is no longer pink (ovens vary substantially!)
- Remove from the oven and serve.
Wash the potatoes and cut into generous cubes. Sprinkle with 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix and shake to evenly distribute. It's important that the vegetables are still moist, as it will allow the seasoning to adhere, creating a flavorful starch coating that will provide crispness as well as flavor. I like the visual effect of yellow and red potatoes, and I've even substituted sweet potatoes with really yummy results!
Add 2 T. vegetable oil, and shake the bowl of potatoes until the oil is evenly distributed. Pour the potatoes out onto a half sheet pan or other shallow baking tray.
Prepare the meat by removing visible fat, then cutting into cubes.
For ease, you can use the same bowl you used for the potatoes. Toss the meat cubes with 1 T. Ultra Gel® Ranch Salad Dressing and Seasoning Mix, then with 1 T. oil., then add them to the baking tray. Tuck the pieces of onions or shallots in among the meat and potatoes
Roast for twenty minutes in a hot 450 degree oven. Prepare the zucchini by washing and slicing, then tossing with the Ultra Gel® Ranch Salad Dressing and Seasoning Mix and chili flakes, then oil.
After the first twenty minutes, add the zucchini pieces to the pan and roast an additional ten minutes. Remove from oven and check to make sure the meat pieces are no longer pink and the vegetable pieces are tender. Serve as desired
