1. Roasting vegetables in a hot oven is one of the best ways to enhance their natural flavor and sweetness. It is also a great way to use up left over vegetables hiding out in the refrigerator. Most sturdy vegetables are good candidates for roasting, including broccoli, red onion, Brussels sprouts, potatoes, carrots, fennel, eggplant, kale, peppers, and many others.

2. Always cook meat to temperature, not time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven, etc.

3. For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with cut side down on sheet pan prior to roasting.

4. Some Sheet Pan Recipes work better with two sheet pans. For example, the Apple & Fennel Roasted Pork Tenderloin works better if the apples and vegetables are roasted separately from the tenderloin. The tenderloin releases a lot of juice, which can lead to soggy vegetables. The vegetables will roast more evenly when kept separate, which deepens the flavor and improves the overall presentation.

5. On the other hand, some Sheet Pan Recipes work better on a single pan. For example, the Herb-Roasted Chicken Thighs and Red Potatoes and Kaleis greatly enhanced by roasting all of the ingredients together because the flavors work better in concert with one another than separately.

6. For the Sweet Potato Breakfast Hash, avoid broken yolks by cracking each egg into a small bowl before transferring to the sheet pan. Repeat this process, one egg at a time, until all eggs have been added.

7. When roasting fruits such as apples or pears, look for varieties that hold up well to heat. Otherwise, you’ll end up with mushy results.

8. Sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for many recipes because it allows extra room for the vegetables to be spread out in a single layer without overcrowding.

9. Hate that “yucky white stuff” that sometimes appears on the surface of cooked salmon? The white stuff is called albumin and it’s due to naturally occurring protein in the fish. Overcooking is one common cause for it to appear, but it will often pop up regardless — unless you brine the salmon first.

10. Want delicious, crispy kale chips every time? Make sure the leaves are completely dry before popping them in the oven to prevent steaming. Plus, use only enough olive oil to lightly coat each leaf when you massage it in.

This recipe delivers such a gorgeous display of color with its rich oranges, deep purples, and gorgeous greens. But once you take a bite, you’ll realize its beauty runs more than skin deep. Roasting the lightly seasoned vegetables brings out the full depth of their flavor to infuse every bite with a rich, savory sweetness that makes this one a true winner.

If necessary, use two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.

Tip: For best results, crack each egg into a small bowl before transferring onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.

Prep time: 10 minutes
Cook time: 22-28 minutes
Serves: 6

Ingredients:

2 large sweet potatoes, peeled and cut into chunks
1 lb. small purple potatoes, cut in half
8 oz. Brussels sprouts, cut in half
1 large red onion, roughly chopped
3-4 cloves fresh garlic, minced
1 t. onion powder
3 T. extra virgin olive oil
Sea salt and black pepper, to taste
6 large eggs

Optional garnish:
2 T. crushed kale chips or dried herbs of choice (Crispy Seasoned Kale Chips recipe is below.)

Directions:

1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.If using parchment paper, lightly spray with non-stick cooking spray. Set aside.

2. In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.

3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.

4. Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.

5. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables. Enjoy!

If you’re looking for a healthy and satisfying alternative to fried potato chips, you are in the right place. These crispy kale chips are super easy to make, but there are a couple things to keep in mind before you begin:

The first consideration is finding the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.

Next, the kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.

Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is perfect on its own, but in this case the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.

Prep time: 10 minutes
Cook time: 6-8 minutes
Serves: 4

Ingredients:

2 large bunches kale, tough stems removed and torn into chunks
1½ – 2 T. extra virgin olive oil
1 T. smoked paprika
2 t. garlic powder
2 t. ground cumin
Sea salt, to taste

Directions:

1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.

3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.

4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.

5. Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.

6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!