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Quick Guide to Sheet Pan Meals
1. Set Up: Use a rimmed baking sheet to stop ingredients from spilling as you transfer your meal to and from the oven. Most meals will cook best at 400-425°F.
Pro tip –Line your baking sheet with aluminum foil for easier clean up.
2. Select a Protein: Choose lean proteins, such as chicken breast, salmon and shrimp, and vegetarian options
such as chickpeas and tofu.
Pro tip –Cooking times for proteins may vary – use a meat thermometer to check poultry, beef and seafood.
3. Load Up the Veggies: The possibilities are endless, especially when it comes to fall produce! Cut
favorites, such as broccoli, Brussels sprouts, and carrots, in uniform small pieces and spread them evenly in a single layer for even cooking. Sturdy vegetables, like potatoes, winter squashes, and turnip, take longer to cook. Cut them in smaller pieces so that they are fully cooked when your meal is ready!
Pro tip –Add tender veggies, such as asparagus, green beans and tomatoes, towards the end of cooking.
4. Add Oil: Coat all ingredients in olive oil before adding to the baking sheet. This will help prevent sticking,
promote caramelization, and keep vegetables from drying out.
5. Customize It: Toss ingredients in your favorite
dried herbs and spices before cooking: oregano and basil are classics, while curry, cumin and cayenne will add a bit more heat. Minced garlic is another fantastic flavor enhancer.
Pro tip –Squeeze lemon juice over your dish just before serving to add a bright finishing note to your meal.
Stop & Shop® Stop & Shop®
Heart healthy fats
Check out some of our essentials for fall sheet pan meals.
Nature’s Promise® Wild Caught Alaskan Sockeye Salmon
Freezer staple for a quick meal
Fresh
Cut Brussels Sprouts Extra tasty when
roasted—even picky eaters might try them
Potassium Stop & Shop®
Perfect size for even cooking
Low Sodium Chickpeas
Add a nice crunch to each bite
Flavor
Stop & Shop® Italian Seasoning
Use to enhance any sheet pan combo
Plant- based
Baby Medley Potatoes Vitamin C
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