One Tray Cooking
Jul 05, 2019
For those of you that hate doing the dishes as much as I do....you're welcome!
One tray meals are a major go-to in my home. They can be nutritious, delicious and time-saving! I've often cooked two trays at the same time to help batch cook some meals for the coming days. So here are two of my favourite recipes...
8-10 Stalks Asparagus, chop the white ends off
1-2 Cups Broccoli, chopped into bite-size pieces
1-2 Cups Halved new potatoes
Coarse salt and freshly ground pepper
2-3 Fillets wild-caught salmon
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon plus lemon juice
1. Preheat oven to 400 degrees.
2. Toss asparagus, broccoli and potatoes with olive oil; season with salt and pepper.
3. Roast on the tray for 25 minutes.
4. While vegetables are cooking, mix together the mustard, horseradish, honey and lemon zest.
5. Smear salmon with mustard mixture.
6. After 25 mins of cooking veggies, take the tray out, toss vegetables so they turn over.
7. Nestle salmon fillets in between vegetables for 12-15 mins until cooked and flaky.
8. Squeeze lemon juice over everything before serving.
Chicken Thighs and Veggies
1-2 cups quartered new potatoes
1 cup halved brussel sprouts
Salt and pepper, to taste
1-2 Tbsp mixed dried herbs; thyme, rosemary and oregano. Or your favourite mix!
1. Heat the oven to 425°F.
2. Wash, prep and cut onion, carrots, potatoes and sprouts into bite-sized chunks. Crush garlic cloves.
3. When prepped, toss them in 1-2 Tbsp olive oil and balsamic vinegar.
4. Spread vegetables onto the baking tray
5. Rub the chicken with olive oil, salt pepper and herbs, and place on top of vegetables, or nestled between, on the tray.
6. Bake for 35-45 mins until done.
7. Garnish with chopped fresh parsley.