Sheet Pan Sides
All in One Sheet Pan Sides are guaranteed to save you time for any occasion or meal– but especially around the holidays! Side dishes can be the hardest part of a dinner. You can easily figure out what your protein/main dish is, but it takes some thought to decide how to fill out the rest of your meal.
Luckily, this recipe does all of that for you. You get a starch and a vegetable, cooked at the same time, on one pan!
We start with potatoes. They’re a crowd pleasing starch, and they’ll pick up an flavor you give them. Then we added the follow veggies: onion, carrots, green beans, bell pepper, and mushrooms.
Of course, this list of ingredients is customizable to your preferences, budget, and area. Some of you might not like bell peppers, or perhaps you can’t find fresh green beans in your store. Do it how you like it.
Our recipe also gives a general amount for each ingredient. Again, this can be changed depending on how many people you are feeding, or how many leftovers you want. If you need more food than what is suggested in the recipe, I recommend doing two sheet pans worth. If you try to shove too much onto one pan, the cooking time will go up.
One of the things that makes this side dish method so appealing is the simple flavors. Once you have all of your ingredients laid out on the sheet pan, brush everything with our Fresh Churned Garlic Butter. I always say the more garlic butter the better, so be generous.
Next is some fresh thyme, sprinkled over top. Then it’s just salt and pepper, to satisfy your tastebuds. Remember, all of these ingredients need salt, so I’d salt before and after cooking.
- 1 lb baby potatoes, quartered
- ½ lb baby carrots
- 1 onion, sliced into petals
- 2 cups green beans, ends snapped off
- 1 red bell pepper, sliced into petals
- 1 cup sliced mushrooms
- 8 oz Fresh Churned Garlic Butter, melted
- Salt and pepper, to taste
- Preheat oven to 400° F.
- Place all ingredients on a baking sheet. Brush liberally with Garlic Butter, making sure to coat everything. Season with salt and pepper.
- Bake at 400° F for 25-30 minutes, or until potatoes are fork tender.
- Season with salt and pepper, if needed.