On the lookout for an excellent straightforward (and scrumptious) approach to clear out the fridge? Do this sheet pan veggie hash.
The perpetual pile of soiled dishes in my kitchen is principally the one factor standing between me and cooking dinner as an alternative of ordering takeout. May this downside be solved by doing the dishes instantly after I take advantage of them as an alternative of ready till my sink seems to be like a biohazard? Completely. However that’s by no means going to be me. As a substitute, I flip to straightforward recipes that solely use one pot or pan to reduce cleanup. The subsequent one I’m attempting: the sheet pan veggie hash recipe that chef Nyesha Arrington makes within the newest episode of Properly+Good’s YouTube collection Cook With Us.
“This recipe is very easy, it’s like a kind of lazy go-to recipes,” Arrington says. It’s a sheet pan dinner that’s straightforward to prep and a breeze to scrub up, even for somebody who’s washing dishes-avoidant like myself. And it’ll make it easier to dissipate the additional greens which can be sitting sadly in your fridge ready to die. “Earlier than you go to the farmer’s market or go grocery buying, take a look at your fridge, see what additional greens you could have laying round, chop them up, toss them with some scrumptious good oil, and roast them,” Arrington says. “It’s actually as straightforward as that.”
Within the video Arrington makes use of sprouted lentils, beets, delicata squash, and heirloom tomatoes. Sprouted lentils are considered one of her favourite elements, and you can also make them by soaking lentils in water in a single day in a jar, then pouring off the water and letting them sprout for a day. (Bonus: Sprouted lentils take much less time to prepare dinner than non-sprouted.) “With hashes, I believe it’s essential once you’re selecting your greens. Select greens which have completely different taste profiles and completely different textures,” Arrington says. She additionally says to include aromatics like garlic, onion, and ginger to punch up the flavour.
“This explicit recipe is a stupendous, delicate stability of late summer time going into fall,” Arrington says. “So you could have these vibrant, stunning, recent tomatoes in addition to these lentils that might be so filling and the sweetness from the beets and squash.” It’s nice for a weekend breakfast…or truthfully, a extremely fast weeknight dinner.
Tempted? Watch the video above to get the total recipe.