One-Pan Wonders
By Maria Anselmo |
Last Updated May 28, 2018
Little assembly required! Get your ingredients together, place on a baking sheet, pop in the oven, cook and serve right from the pan. Just like magic!
Roasted Caesar-Style Romaine
In this unusual take on a Caesar salad, the lettuce is quickly roasted. To make this vegan, use vegan Worcestershire sauce and cheese, and skip the anchovies.
Roasted Spring Vegetables with Chicken Sausage
Either delicata or kabocha squash works fine for this dish. I prefer to peel the skins, but both have soft, edible skins, so you can skip this step if you want. Cut all ingredients except onion in...
Spicy Roasted Baby Bok Choy (Li Ren Choi)
Roasting bok choy gives the white part a creamy texture, while the leaves become crispy. You can substitute 1 large head of regular bok choy. Reserve leftover marinade for another use.
Roasted Chicken with Tomato, Olives and Lemon
Meyer lemon adds a little sweetness and deep yellow color, and I especially like it in this dish because the whole fruit is edible, rind and all.
Carambola Blueberry Crisp
This is a slightly different take on the traditional “crisp” recipe. Cooking it on a shallow baking sheet rather than a deeper baking dish gives it an even crispier texture. Use coconut oil...
