Last fall, we did an adventure with Whole 30 – which was not nearly as difficult as I thought it was going to be. And I LOVE cheese. And wine. It definitely took some adjusting, but we’ll be doing it again – we felt great.
One of the things that came out of it was my renewed obsession with roasting veggies and sheet pan meals in general. SO EASY. Easy to make, easy to clean up!
I thought I’d share one of our favorites for easy Monday night meal inspiration:
Toss sliced zucchini (I used three small zucchini), potatoes (I used two large baking potatoes, but sweet potatoes or squash work well too) and small tomatoes (one lb of mixed size tomatoes) in olive oil, salt and pepper and then throw them on a pan (I use parchment paper to line the pans) with some sausage (pictured are not Whole 30 compliant, but definitely paleo compliant and I got them at our local meat counter). Roast at about 430 degrees until they look done.
I usually check at about 20 minutes, flip/toss them around a bit, (make sure to switch the pans from top to bottom if you have more than one) and then finish it up for another 15-20 minutes.
The first time I made this – I was in awe of the flavor of the tomatoes. Roasted tomatoes are seriously tasty. This would also be good with garlic/onions, just about anything you can think of to roast!
A great meal for late farmer’s market season because you can get just about everything local. Prep work is super fast, and you can work, work out, read, watch the news or whatever you want while it’s roasting.
We usually have leftovers – perfect for lunches the next day and it reheats perfectly. OR, you can throw a fried egg on it and have it for breakfast!
Good comfort food for a rainy (!) February evening in Minnesota.