3 Easy (and Healthy) Sheet Pan Meals

Video Description

These 3 tasty sheet pan meals are some of the easiest and most efficient recipes to eat healthy on a weeknight. Let me know what you’re gonna do with all the time you save. Get 25% off your DS-01 subscription with code BRIAN25 using my link: https://seed.com/daily-synbiotic?utm_source=brian_lagerstrom&utm_medium=youtube&utm_campaign=25p&promo_code=brian25 ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT FAVORITE BOWLS: https://amzn.to/3pTBCTo BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" CHEFS KNIFE: https://amzn.to/3gBwL4q DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 PEELER: https://amzn.to/2HTHeKq\ **As an Amazon Associate I earn from qualifying purchases** RECIPES Chicken and Potatoes: 6 skin-on, bone-in chicken thighs 3 large russet potatoes, peeled & cut into chunks 40g (3T) olive oil 20g (1T+1t) salt 2g (1t) black pepper 1-2g (1t) chili flake (crushed red pepper) 5g (1t) garlic powder 2g (1.5t) dried thyme 2g (1t) dried oregano Vegetable Bake: 3 medium zucchinis, quartered & deseeded (450g/1lb total) 250g (1 medium) onion, roughly chopped 25g (5-6 cloves) garlic, smashed 1 can (28 oz/800g) whole peeled tomatoes, chopped 20g (1.5 tbsp) olive oil 100g (3/4c) Greek olives 2g (1t) dried oregano 2g (1t) black pepper 10g (2t) salt 200g (7oz) feta cheese, crumbled Preheat oven to 450°F (232°C). In a mixing bowl, combine chicken and potato chunks. Add olive, salt, pepper, chili flake, garlic powder, thyme, and oregano. Toss to coat. Arrange chicken and potatoes on a sheet tray (potatoes cut side down). Roast for about 40 minutes. While the chicken roasts, prep the veggie bake. In a large bowl, combine veggie bake ingredients, careful to not crumble too much. Spread the mixture on a second sheet tray and roast in the oven for approx 30 minutes. Check the chicken and potatoes after 40 mins of baking.. The chicken skin should be crispy, and the potatoes golden brown. -- Sheet Pan Sweet Potato Alloo Gobi 2 large sweet potatoes, peeled and cubed (750g/1.5lb) 1 head cauliflower, cut into 1” florets 1 large onion, roughly chopped 1 large poblano pepper, small diced 25g (5-6 cloves) garlic, smashed 15g (1T) tomato paste 5g (1 3/4t) ground cumin 5g (2t) garam masala 15g (2T) curry powder 15g (1T) salt 20g (1 1/2T) olive oil 1 15oz/430g can garbanzo beans, drained 2 small cans coconut cream (plus 2 cans of water, about 250 grams) Cilantro Lime juice Preheat oven and sheet tray to 450°F (230 °C). In a large mixing bowl, combine potatoes, cauliflower, onion, poblano, garlic, tomato paste, cumin, garam masala, curry powder, salt, olive oil, beans, & 1 can of coconut cream plus 2 coconut cream size cans of water. Toss to combine & spread onto preheated sheet tray. Roast for 35-45 minutes, checking for tenderness. After roasting, add 3-4 dollops of additional coconut cream, chopped cilantro, and lime juice to taste. Serve over rice. -- Miso Glazed Salmon with Corn & Asparagus Succotash 6 (6 oz) portions of salmon 25 (1T) grams soy sauce 25 (2T) grams sesame oil 10 (1 2/3t) grams rice vinegar 50 (2 1/2T) grams honey 100 (1/3c) grams white miso 400g (4 ears) corn, kernels removed 1 (450g) pound asparagus, cut into coins 125g (2 bunches) scallions, chopped into coins 150g (1 bunch) broccolini, chopped Olive oil Salt Black pepper Preheat the oven and sheet tray to 450°F (232°C). In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and white miso. Blend until smooth. Brush salmon with miso glaze. Reserve half of the glaze for later or another use. In a large mixing bowl, combine corn, asparagus, scallions, broccolini, olive oil, salt, and black pepper. Toss to combine. Spread the veggie mix on preheated sheet tray and roast 15-20 minutes. Halfway through, add the salmon to the top rack and continue roasting until salmon reaches an internal temp of 135°F (57°C). Plate the succotash, top with salmon, and drizzle with the reserved miso glaze. -- CHAPTERS: 0:00 intro & greek chicken veggie bake 5:02 sheet pan sweet potato aloo gobi 9:47 miso glazed salmon with corn asparagus succotash