This seems to be the craze right now and I know why. It is really easy, throw all your vegetables on a tray and bake. Makes an easy weekday dinner. I add spices depending on my moods. Make some rice, pasta or just have it with some nice crusty bread and cheese.

My son would like to start cooking when he gets back to college. He likes to cook and I was telling him that using an instant pot and a sheet pan will make his life easy.

So here are some sheet dinners.

Roasted Butternut Squash

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• Preheat oven to 425ºF (220ºC)
• Peel and slice a butternut squash – 1 inch slices
• Mix in a bowl with 2 tbsp olive oil, salt and pepper to taste, 1 tsp cumin powder, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 1/2 tsp honey or maple syrup (optional)
• Toss and add to a greased sheet pan. I sometimes use parchment paper
• Bake for 20-25 minutes
• Serve as a side

Roasted green beans

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• Preheat oven to 425ºF (220ºC)
• Wash and trim 1 pound (1/2 kg) string beans
• Toss in a pan with a tbsp olive oil, salt, pepper, chilli flakes and 3 cloves finely chopped garlic
• Slice 2-3 pieces of lemon
• Add beans to a greased sheet pan. Add lemon on top
• Roast in oven for 20-25 minutes
• At the last 2-3 minutes, add some sliced almonds and roast
• Squeeze lemon juice on beans.
• Serve hot. It can be eaten as a snack or a side

Roasted and Smashed Potatoes

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• Preheat oven to 425ºF (220ºC)
• Wash and parboil a pound of baby potatoes
• Smash potato using a masher or a spoon
• In a bowl, add potatoes, salt, pepper, chilli flakes, 1/2 tsp cumin powder, corinader powder, garlic and onion powder
• Pour on to the greased sheet pan onto a single layer
• Bake for 25-30 minutes
• Serve hot

Roasted Vegetables

I usually use what vegetables I have in hand. Cauliflower, broccoli, asparagus, carrots, sweet potatoes and pumpkin roast well. I sometimes add italian spices, sometimes add indian spices like coriander, cumin, garam masala, sometimes Trader Joe’s 21 seasoning salute or chili lime or everything but the bagel. I also like to roast a head of garlic and then squeeze it on to the vegetables.

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• Preheat oven to 425ºF (220ºC)
• Wash and slice vegetables to equal sizes
• Toss in a pan with a tbsp olive oil, salt, pepper, chilli flakes and 3 cloves finely chopped garlic or any spice you like
• Slice 2-3 pieces of lemon
• Add vegetables to a greased sheet pan. Add lemon on top
• Roast in oven for 20-25 minutes
• Squeeze lemon juice on vegetables.
• Serve hot.