Description
Elevate your cooking game with easy-to-follow instructions and creative variations for healthy sheet pan recipes. From Mediterranean twists to spicy Southwest flavors and Asian-inspired delights, discover endless possibilities to tantalize your taste buds. Whether you’re using the oven or air fryer, our recipes guide you through every step, making weeknight dinners flavorful and fuss-free.
Ingredients
- 4 cups of Broccoli
- 2 cups of Butternut Squash
- A can of chickpeas.
Instructions
OVEN INSTRUCTIONS
- Preheat oven to 425
- Put veggies on sheet pan
- Place dried off chickpeas on separate sheet pan.
- Bake for 30min (tossing at 15min)
- Drizzle your favorite vinaigrette or Italian dressing.
USING AN AIR FRYER:
Prefer the convenience of an air fryer? No problem! Simply preheat your air fryer to 400°F (200°C) and follow the same instructions for preparing and cooking the veggies and chickpeas. Cook for about 15-20 minutes, shaking the basket halfway through for even crispiness. Don’t forget to drizzle with your favorite dressing or sauce before serving.
Instructions
- Preheat Oven or Air Fryer: Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C).
- Prepare Ingredients: Wash and chop the broccoli into florets, peel and cube the butternut squash, and rinse and drain the chickpeas.
- Arrange on Sheet Pan or in Air Fryer Basket: Spread the broccoli and butternut squash on a sheet pan lined with parchment paper or in the air fryer basket. Place the chickpeas on a separate sheet pan or in a separate section of the air fryer basket.
- Roast or Air Fry: Bake or air fry for 30 minutes, tossing the vegetables and chickpeas halfway through for even browning.
- Serve: Once roasted or air fried to perfection, drizzle your preferred dressing or sauce over the veggies and chickpeas. Serve hot and enjoy!