This recipe is fantastic! These days, I’m trying to make more sheet pan dinners and this one really delivers on flavor, prep/cook time and budget. I served this recipe in bowls over brown rice. So delicious! And beautiful, too!
I used the broccoli florets instead of the broccolini. Everything else was exactly as stated in the recipe — the perfect amount of spice to me! This was so tasty I wanted to lick my plate when I was finished. I will definitely do this one again!
Just made this and it is amazing. It is an easy dish to make but tastes like it took a long time. Great mix of flavors. I did add more chipotle pepper for extra spice. My whole family loved this. I will definitely make this again!
A true one-pan meal! I used broccoli florets here. I dried them very well, tossed them with a bit of olive oil, and placed them on the pan next to the potatoes. I stirred them after 15 minutes, and they were crispy after 30 minutes. Next time I will reduce the chipotle by half, because it was a bit too spicy for me. DH loved it and is already looking forward to the leftovers.
1 pound baby red potatoes, halved or quartered
2 cups petite baby carrots
Asparagus, 1 bunch
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