Super Easy Sheet Tray Bake
This delicious sheet tray bake recipe is versatile, is super quick to make, and is a frequent staple in my household! It's great for any time of the year because it's customizable and almost every vegetable ever tastes delicious in it, which means it's the perfect meal when you start harvesting produce from your garden!
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Sheet Tray Bakes
My husband and I love sheet tray bakes! The best part about them is that no sheet tray bake is alike because you use whatever veggies you have available, but every variation tastes delicious! It's a great way to use veggies up before they go bad or to clear out some room in your refrigerator. Some of our staple add-ins are:
- Onions
- Potatoes
- Sweet potatoes
- Bell Peppers
- Carrots
- Summer squash
- Mushrooms
- Fresh green beans
In every sheet tray bake we make, there's a protein component. Our personal favorite is kielbasa sausage because it crisps beautifully and adds a delicious umami flavor! But you can add whatever you have on hand--shredded chicken, pork chunks, beef chunks, etc.
If you're vegan/vegetarian (or just forgot to set meat out to thaw the night before like me--oops!), the best protein source for sheet tray bakes is marinated tofu! If you have time, I recommend marinating the tofu for at least 2 hours beforehand.
Variations
Outside of changing the vegetables we use in our sheet tray bakes, there are two delicious variations! The first one is to use a pre-made marinade and the second (my personal favorite) is to drizzle the veggies with olive oil and toss with any favorite seasonings! The best seasoning combination we've found is Italian seasoning mix and a little bit of Tony Chachere's Creole Seasoning (I use it in everything). But feel free to get creative with it!
If you're looking for a special, winter variation of this recipe, I have a new sheet tray bake recipe coming that features produce from the winter garden--turnips, acorn squash, and carrots! Search for it in my recipes!
Recipe Video
- 1 protein of choice (I used two blocks of tofu, but shredded chicken and Kielbasa sausage are our other favorite go-to proteins for this recipe!)
- 3 carrots, sliced
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 1/2 lb potatoes, cubed
- 3/4 cup marinade
Preheat oven to 375 degrees F.
Prepare protein by cutting it into mouth-size bites.
Put protein into bowl and toss with 1/4 cup of marinade.
Peel onion, carrots, and potatoes, if desired.
Chop vegetables.
Spread ingredients on parchment-lined sheet trays. Drizzle vegetables with remaining marinade.
Put into pre-heated oven. Every 15-20 minutes, flip vegetables and protein.
Repeat until protein is cooked to safe internal temperature and vegetables are done.
Serve with parmesan cheese and a drizzle of marinade, if desired.