After a busy day, the last thing you want to do is spend hours in the kitchen preparing supper.

Sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly, go straight into the oven and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers.

For more recipes, visit onions-usa.org and usaonions.com.

Easy Drumstick-Quinoa Sheet Pan Supper

8-10 chicken legs

1 fennel bulb

1 large yellow onion, sliced

1 large red onion, sliced

2 garlic cloves, sliced

3 medium-sized potatoes, cubed

1 orange (1/4 cup juice and zest)

1/4 teaspoon thyme, dried

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons fresh chopped parsley

Orange rind curls

Brown rice, cooked according to package directions

Quinoa, cooked according to package directions

Heat oven to 400 F. Line 13-by-18-inch sheet pan with parchment paper.

Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic and potatoes around and in between legs.

In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.

Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa. Serves 4-6.

Spicy Sheet Pan Roasted Jambalaya

1 large yellow onion, diced

1/2 large green bell pepper, diced

1/2 large yellow bell pepper, diced

1/2 large red bell pepper, diced

3 stalks celery, sliced or diced

2 garlic cloves, minced

1-2 jalapenos, seeded and diced

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

1 link (13.5 ounces) Andouille sausage, sliced

1 pound large shrimp, peeled and deveined

1 tablespoon Cajun seasoning blend

Linguine noodles, cooked according to package directions

1-2 lemons, sliced in thin wedges

2 green onions, sliced

Fresh chopped parsley

Heat oven to 400 F. Line 13-by-18-inch sheet pan with parchment paper.

In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.

Toss shrimp with Cajun seasoning and prepare linguine noodles.

When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink. Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side. Serves 4-6.

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