Roasted Vegetable and Potato Sheet-Pan Supper for 8
A cozy Lenten Friday tray bake with roasted potatoes, asparagus, sweet peppers, onions, and mushrooms, finished with melted cheese and served with warm tortillas or bread if you have them. Very simple and flexible.
Back to full listIngredients
- Kroger® Russet Potatoes Big Deal in 10 lb Bag 3 lb $5.49
- Green Asparagus 1 lb $1.99/lb sale
- Kroger® Tri-Color Bell Peppers 1 pack $3.99 sale
- Jumbo Yellow Onions 1 lb $1.49/lb
- Kroger® Sliced Baby Bella Mushrooms 8 oz $3.99
- Fresh Lemon 1 $1.69 each
- Pantry: olive oil, salt, pepper, garlic powder, mild shredded cheese as needed pantry
- Pantry: tortillas or crusty bread, optional for serving pantry
Instructions
- Heat oven to 425°F. Line 2 sheet pans if possible.
- Cut 3 lb russet potatoes into small cubes. Slice 1 lb onions, slice the bell peppers from 1 pack tri-color peppers, trim 1 lb asparagus and cut into pieces, and slice or separate 8 oz mushrooms if needed.
- Toss potatoes with olive oil, salt, pepper, and garlic powder. Spread on sheet pan and roast 20 minutes.
- Toss onions, peppers, mushrooms, and asparagus with a bit more oil, salt, and pepper. Add them to the pans after the potatoes have started cooking.
- Roast 15 to 20 minutes more until everything is tender and browned at the edges.
- Squeeze over juice of 1 lemon and toss lightly. Sprinkle with shredded cheese and return to oven 3 to 5 minutes to melt.
- Serve family-style, with tortillas or bread if available. Adults can add hot sauce; keep the kids' portions plain and cheesy.
Cook time: 50 minutes
Estimated cost: About $16-22
Health notes: Vegetarian, rich in fiber and vitamin C, and easy to lighten by using less cheese. Great shareable meal for adults and kids.
Drink pairing: Lemon sparkling water; adults could pair with Sauvignon Blanc.