Did you know 43% of food waste occurs at home? To combat this, Move For Hunger puts together a zero-waste recipe every month that focuses on using what you already have to help reduce food waste.
What’s better than a sheet pan dinner? A St. Patrick’s Day-themed sheet pan dinner!
We’re celebrating St. Patrick’s Day this month by going green with a zero-waste sheet pan dinner that includes veggies already in your fridge - zucchini, green cabbage, celery, broccoli, and anything else you’d like to add, topped with a delicious, zesty, herb-based dressing!
Ingredients:
Sheet Pan:
- 5 cups of green vegetables cut into roughly the same size (1/2 inch to 1-inch) dice/ rough chop:
- Brussel sprouts
- Broccoli
- Zucchini
- Green cabbage
- Leek
- Kohlrabi
- Celery
- Salt
- Pepper
- Olive Oil
- Optional veggies to include:
- Potatoes
- Onions
- Carrots
- Peppers
- Optional: garlic- finely chopped/minced
- Optional: seasoning - chef’s choice
Important Note about Food Safety:
You shouldn’t use veggies that have mold on them or smell foul or bitter. They’ve likely gone bad, and should be added to your compost! For your greens, they’ve gone bad if they’ve turned a yellowish color and/or appear slimy.
Dressing:
- ½ cup herbs: mint, parsley, cilantro, fennel fronds, celery leaves, dill, basil, oregano, thyme, rosemary (herbs can be wilted but should not be brown)
- ¼ cup sour cream OR 1 tsp tahini + ¼ cup water
- S&P
- Juice of ½ lemon (or more to taste)
- ¼ cup olive oil
- Optional: one small clove garlic
Method:
Sheet Pan:
First, preheat your oven to 400 degrees.
Chop all vegetables into roughly the same size, then add to a large mixing bowl.
In the mixing bowl, season your veggies with salt, pepper, olive oil (or some type of cooking oil). If preferred, also add the chopped garlic and other dry seasonings.
Toss everything in the bowl until it’s evenly coated, then spread the vegetables onto a lined baking sheet, making sure to not overcrowd the pan (you can always do 2 sheet pans or 2 rounds of roasting).
You want a little bit of space between everything to give it room to brown and when the vegetables release their water and cook they won’t steam and get soggy- they will start to brown and have great flavor.
Place the sheet pan on the middle rack of the oven and turn the heat down to 375 degrees. After about 10 minutes, toss the vegetables around to ensure even cooking.
Cook for another 10 minutes. Vegetables should start to take on some color but not burn. You’ll know they’re ready when the vegetables are easily pierced with a fork and they are showing crispy, charred bits at the tips and edges.
Dressing:
Place the herbs, sour cream or tahini mixture, lemon juice, garlic, and salt and pepper into your blender. Do NOT add the oil yet. Blend until smooth, then add the oil and blend again. It should have a dressing-type consistency.
If the dressing is thick you can thin it out with some water, and if it’s too thin you can add oil/sour cream or tahini mixture.
The versatility of this sheet pan is unmatched - serve over rice, farrow, couscous, or opt for leafy greens for a yummy salad!
To add an extra boost of protein and flavor, add salmon, chicken, or tofu for a well-rounded meal that even leprechauns would love!
If you liked this recipe, make sure to check out our Zero Waste Tomato and Veggie Soup Recipe and check back in for April’s recipe of the month! You can also learn more about food waste on our Food Waste page!
