Large sheet pan: 12x17" or 13x18"
Large mixing bowl (optional)
Ingredients:
Gold potatoes: 2-3 medium
Red potatoes: 2-3 medium
Beets (any color or variety): 1-2 large or 2-3 medium
Tomato (heirloom, plum, or any ripe varieties): 2-3 large or 4-6 medium
Avocado or olive oil: 4-5 tablespoons
Salt: 2-3 tbsp
Pepper: 2-3 tbsp
Prep:
- Wash all ingredients
- Preheat oven to 375
- I normally toss the prepped food right onto the sheet pan, you can use a mixing bowl if easier for tossing ingredients
- Cube the taters into pieces no more than an inch, leave skins on, toss on pan/bowl
- Beets: I tend to take the skin off as it can get tough. You can use a peeler or the knife you're prepping with. After skinning, cube the same size as taters, toss on pan/bowl
- Tomato: cut them into wedges no more than an inch wide, toss on pan/bowl
- Add the oil, salt and pepper and toss all ingredients together.
- If mixing in bowl, move ingredients to pan
Cooking:
- Place the pan in the oven near the middle rack
- After 30 minutes take it our and gently fold or toss everything
- Place back in oven
- At 50 minutes in (twenty minutes from the toss) remove and check for done-ness. If there is color and the texture you want, your done. If you want more color, place back in oven for ten minutes.
Options: garlic, onion, brussels sprouts, fresh herbs, fresh citrus wedges, sweet potatoes, any number of chili pepper powders
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