We have an advertising relationship with the stores we link to in this post. We will earn a commission if you shop through the links. Think of it like a tip for bringing you awesome content!

Tuesday, January 17, 2017

Roasted Vegetables Sheet Pan Recipe

Sometimes I just feel like eating vegetables. Nothing more, just veggies. You could easily pair this with a protein if you wanted to. However, I think you will be quite satisfied with this and a nice slice of bread! 

Serves 4

  • 1 lb of carrots, sliced lengthwise and cut into 4 in pieces
  • 1 lb mushrooms (I prefer cremini or shiitake), trimmed and sliced in half
  • 1 bunch of radishes, sliced in half
  • 1 medium red onion, cut into wedges
  • 1/4 cup of extra virgin olive oil
  • 8 oz baby kale (about 8 cups), take the leaves off the stems
  • 2 tbsp fresh lemon juice
  • 8 slices crusty whole wheat bread
  • 4 oz goat cheese, crumbed (not a goat cheese fan? use Laughing Cow Cheese)
  • salt and pepper
  1. Heat oven to 425℉. Toss the carrots, mushrooms, radishes, onion, 2 tbsp of the EVOO, 1/2 tsp salt and 1/4 tsp pepper on a large rimmed baking sheet lined with parchment paper. Roast until the veggies are browned, tossing occasionally, 20 to 25 minutes.
  2. Meanwhile, toss the kale, lemon juice, 1 tbsp of the EVOO and 1/4 tsp each of the salt and pepper in a large bowl. 
  3. Drizzle the bread with the remaining 1 tbsp of oil and top with the cheese, dividing it up evenly. Place the bread on the veggies and roast until the cheese is melted, about 5 to 8 minutes. 
  4. Toss the greens with the vegetables and serve with the toast on the side. 

Delicious, healthy and I bet you will not miss the meat!!

No comments:

Print Friendly

Print Friendly and PDF

Share on Social Media!

Don't forget to click on the Social Media links above and share this recipe!

Food Blogger Pro