Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein.

Don’t you just love days when you are cleaning your fridge and pantry and you have a bit of this and that to use before going grocery shopping?

Oh, I am the most creative person in the kitchen when those days come.

I feel like my brain just blooms. Even though sometimes the combo from my fridge forging does not match at all, most of the time it works and we clean our plates.

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I just love getting in the kitchen and making my own food. However, my wish is to start growing it again.

Well, to be quite frank with you, I do not have the greenest thump out there, but I can learn.

Once upon a time, I had the most amazing green peppers. Also, I grew funny looking cucumbers and sweetest tomatoes as well as fragrant herbs, which I still grow.

Which brings to me to this thought, if I actually dedicate my time, give more love, attention, and water regularly, there is still hope for me.

I am looking for that patch of heaven where I can build my little cabin and grow the best looking produce.

Oh, and feed my chickens. There is a small farmer hiding inside of me, I just know it!

Anyhow, when it comes to one sheet food I am going to suggest that you try to keep all the vegetables in on level.

The second thing is to try adding vegetables that at the same texture unless you want mushy cherry tomatoes which is totally delciosu especially if you add some garlic in the oil as well.

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There are so many amazing root vegetables that you could totally mix and match. Hey, if you do not have radishes, use parsnip or more potatoes or different types of potatoes.

Perhaps Jerusalem artichokes, bump onions, whole garlic head cut in half or Fennel, which is a flowering plant but in the carrot family.

With that being said, if you never made this combo before, you would be pleasantly surprised how tasty this is.

If you get inspired and make this easy Root Vegetable Sheet Pan recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

KOREAN FERMENTED NAPA CABBAGE – BAECHU KIMCHI

YELLOW RICE WITH PEPPERS AND TOMATO SAUCE

EASY LYONNAISE POTATOES

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

LOADED MASHED POTATO CASSEROLE

Yield: Serves 4

Root Vegetable Sheet Pan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Vegetable Sheet Pans are easy, tasty and amazing especially when you want to clean up your fridge. Use what you want and like and enjoy a nice root vegetable sheet pan.

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Ingredients

• 2 Beetroot, peeled and cubed
• 1/2 pound baby potatoes, I used red but any would be fine
• 1/2 pound baby carrots, or sliced regular
• 1/2 pound any other root, I used radishes
• 1/4 red onion, sliced
• Salt and black pepper to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon bouillon powder, any flavor (optional)
• 2 tablespoons Olive oil

Instructions

1. Preheat oven to 400F/200C
2. Wash, peel, slice or cube vegetables. Make sure to keep chopped vegetables at approximately the same size. Place everything in a larger bowl and add seasonings; salt, pepper, herbs and bouillon powder (I used Knorr Selects Chicken Bouillon No MSG. If you do not like using Bouillon, please do not add any, just sprinkle a bit more salt and you're good to go).
3. Add oil and toss to coat.
4. Place vegetables in the wide baking sheet with sides so every6thing is in one layer.
5. Roast your vegetables for 40 to 45 minutes in preheated oven or until they are tender. Usually about 15 minuites before the vegetables are done I stir them for bit, but after it is not neccecery.
6. Enjoy them with any protein or as it is.

Notes

There are many root vegetables so use whatever combination you like or have on hand. I happen to love this one as well as my family so I do make it often.

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Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

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I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

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My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

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Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Chill Time: 10 hours

Total Time: 10 hours 20 minutes

Must have a Thanksgiving side dish!

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Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

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I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni.

This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I did not have a recipe on my blog, I received well over 300 messages, all asking for this recipe. It was a madhouse for a good week.

So I re-tested a recipe twice again to make sure. I am not a huge fan of cream cheese addition, but my family really likes it so I will give you an option. You can use it or omit.

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You can use this cheese sauce over roasted potatoes, peppers or broccoli. It is so good!

Don’t get me wrong, cream cheese does not make this sauce bad, just I like it better without it.

What makes this meal unique? It’s cauliflower and we all know the hype over this brain food. Also, it is lower in carb and really delicious. Even my kids eat this one and my boys are not fans of cauliflower but they are eating this way.

I feel like even if you eat carbs roasted cauliflower could be mixed with macaroni and cheese. That way you eat a slightly “healthier” pasta.

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I always loved cauliflower so I could eat it literally any possible way. Give the cauliflower a chance as well as this yummy recipe. I know it is not everyone’s cup of tea, but it is really not bad at all.

Also, you have two option on how to prepare cauliflower; roasted on the oven or use your air fryer. It is so easy when you pop cauliflower florets in the air fryer. No mess!

I love my air fryer for real, but you can totally use sheet pan and just roast in the oven. The conventional oven is alright as well, as long as you cook cauliflower.

If you try this recipe for any other from my site please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

Yield: 4

Roasted Cauliflower And Cheese

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Easy and delicious side dish. It is perfect with any protein or on its own.

Print

Ingredients

• 2-3 pounds cauliflower
• Salt, ground black pepper and a drizzle of olive oil
• Pinch or two of herbs such as dried parsley

CHEESE SAUCE

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ground black
• 1 1/2 cups warm milk (or half and half, whipped cream)
• 6 ounces mild cheddar, shredded
• 3 ounces Swiss cheese, shredded
• Salt to taste

ASSEMBLY

• 1-ounce mild cheddar, shredded
• a drizzle of olive oil
• 1/4 teaspoon dried or fresh parsley

Instructions

1. Wash and separate cauliflower into bite-size pieces.
2. Season with salt and pepper then drizzle with olive oil.
3. Toss it to coat then cook in the air fryer at 375 Fahrenheit for 16-17 minutes or roast in the oven for 20-25 minutes at 400F. Make sure that the cauliflower is in one layer on the baking sheet. Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.

SAUCE

1. While cauliflower is cooking prep for the cheese sauce. You can use pre-shredded cheese but it is so much better if you shred it yourself.
2. Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, turmeric powder, and pepper.
3. Put the saucepan back on the heat and cook, stirring, for 1 minute. Gradually add warm milk or light cream, stirring until well-mixed.
4. Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.
5. Add both types of cheese and cook on a lower temperature, stirring, until the cheese has melted and the sauce is smooth and well blended.
6. The sauce will start to get thicker. Now, taste it and add salt according to your taste.
   

Assembly

1. Place cauliflower into the skillet, pour cheese over it, slightly stir to coat then add a drizzle of olive oil and a bit of shredded cheese. Add a good sprinkle of dried parsley.
2. Turn the stove off and serve immediately.

Notes

I never tried placing it overnight in the fridge.

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