Sheet pan vegetables

Just starting out on recommendation from my doctor. Despairing at first because I don’t like a lot vegetables. Decided to wing it with vegetables I DO like and just try to make them “med style.”

2T EVOO
1/2t Taragon
2 shakes lemon juice (1T maybe)
1 garlic clove minced
1/2 shallot minced

Combine above in large bowl. Add following vegetables as cut/made, tossing after each add.

Preheat oven to 425F about halfway thru prep.

I start with the carrots because it gives me something to gauge to for size for everything else.

2 carrots, peeled. Cut into 2″ long pieces and quarter.
1 fennel, destalked and center removed. Cut into carrot sized pieces.
3 red & 3 yellow mini bell peppers. Deseeded and cut to size.
2 handfuls sliced mushrooms, cut if needed.
1 onion, cut to size. I used a Vidalia onion because I already had shallot & garlic.
6 red potatoes. Cut to size.
15 oz can of green beans, rinsed. My fresh ones weren’t so fresh so I had to fallback. Upside is I think fresh ones would have taken longer to cook.

Line a sheet pan with aluminum foil.

Slowly dump vegetables onto sheet pan, tossing/coating with the EVOO mix as you go along. Spread evenly.

Peel and remove gross white stuff from 1 orange. Cut into about 1/2″ pieces. Add to top of vegetables.

Cover with aluminum foil and seal edges as much as possible (may vary depending on size of sheet pan).

Cook on center rack 25 to 35 minutes. I started testing for doneness at 25 minutes (potatoes were best indicators) and added two additional 5 minute sessions. **Be very careful removing foil each time.**

Garnish with blueberries. I added then before the last 5 minute cook and they shriveled and ran so next time I’ll do them right before serving.

by BunnyMom4