Pepper potato paprika sheet pan

Roasted veg for the win

Sheet pans changed my weeknight cooking game last year. I like to think of myself as a pretty creative cook, but before last year sheet pans were just cookie sheets to me. I basically just baked cookies on them. Or roasted the occasional bag of frozen French fries on them. All that changed when I realized I could cook an entire meal on one sheet. 🤯 It’s so ridiculously easy, I’m almost embarrassed to admit I love it so much. Alright, enough glowing.

Tonight’s takes:

Husband: “Good. The paprika is a nice touch.”

Helen (5 1/2 years old): “Really good. Not fancy though. It wouldn’t be in a restaurant.” She’s wising up to the fact that I’m asking her for reviews. No joke, a few months back she told us she wanted to be a food critic when she grew up.

Hector (3 years old): “That was yummy dinner. It was SO delicious.”

What I used:

• 4 yellow nugget potatoes

• 3 large carrots

• 1 large bell pepper

• 8 mini sweet peppers

• 1 block extra firm tofu

• The rest of my artichoke hearts - there were 6 of them

• ~3/4 cup of the artichoke heart vinaigrette from the jar

• A few good glugs of olive oil

• 1 tsp paprika

• Salt

What I did:

Turned my oven onto 425°F.

Cut potatoes into halves and thirds.

Peeled and cut carrots.

Sliced peppers. Discarded the tops, pith, and seeds.

Cut tofu into chunks.

Put all the veg and tofu in a bowl and added artichokes.

Added the vinaigrette, olive oil, paprika, and a few good pinches of salt to the bowl.

Mixed it up.

Threw everything on a sheet pan.

Roasted on convect roast for 20 minutes.

Done!

Next time:

If I would have had them in my pantry I would have added cannellini beans. They roast up so nice. I used a weird mix of peppers because that’s what I had in the fridge; 3 bell peppers would have done the trick. And next time I would use more artichoke hearts.

😋😋😋

-Ellisa