I have a secret weapon for getting a nutritious, delicious dinner on the table quickly when I’m just not feeling’ it. When I’m not feelin’ like putting together an elaborate dinner. When I’m not feelin’ like thinking. When I’m not feelin’ any love or inspiration from the “What Should We Have For Dinner” fairy. Yes, she exists. I’m certain of it. It’s a trick so simple that many of you may already be experts in its execution but after I discovered it last summer it became a go-to. It’s a tray dinner and could not be easier.
Simply chop up whatever vegetables you have in the kitchen, add a bit of garlic, seasonings, oil, and boom! Dinner’s in the oven. I frequently use this as our the vegetable portion of our meal and cook up a bit of protein separately but you can add chicken breast, salmon, or halibut to the tray right along with the vegetables. I’ve listed some of our favorites below but, truly, anything goes; plus, there’s generally always enough left for lunch the next day. Let me know if you give it a try!
Our favorites include:
vegetables (about 1 cup of each)
– onions
– brussel sprouts
– turnips
– carrots
– fingerling potatoes
– asparagus
– sweet potato
– green beans
– butternut squash
seasonings
– one shallot, chopped
– 5-8 cloves of garlic, minced
– pink Himalayan salt
– thyme
– rosemary
– garlic powder
– onion powder
Drizzle the mixture with ~1 tablespoon of olive oil or grapeseed oil and make for 20-30 minutes at 375. Yummy!
