This fall sheet pan dinner combines smoked sausage, roasted vegetables, and a maple mustard glaze for a cozy, one-pan meal. Easy, hearty, and full of flavor!

Easy One-Pan Sausage and Veggies (Fall Edition)

I love this recipe because I get comfort and nutrition in one dish. The smoky sausage pairs well with the caramelized Brussels sprouts, tender potatoes, and roasted broccoli. It’s a filling and wholesome meal the entire family can enjoy. 

Make it, and you will discover a new recipe to enjoy time and again. You will love the tangy-sweet maple mustard glaze. It really sets this recipe apart from other sheet pan dinners! 

Ingredients & Estimated Cost

Recipe Cost: $10.67

Per Serving Cost: $1.33

Below is a list of everything you need for this recipe, as well as a few substitution recommendations.

• 14 oz smoked sausage – The protein star of the recipe. Chicken sausage or turkey sausage would also be tasty. 
• 2 cups broccoli florets – Adds a fresh crunch that balances the sweet glaze. Cauliflower is a good alternative if needed. 
•  2 cups Brussels sprouts – Soaks up the delicious glaze. 
• 2 cups sweet potatoes – Adds a natural sweetness to the dish. Butternut squash will provide a similar effect. 
• 1 cup red onion – Gives a mild sweetness to the dish. Use a yellow onion as a substitute. 
• 2 Tablespoons olive oil – Helps crisp everything up while baking. Avocado oil will also work in this recipe. 
• 2 Tablespoons Dijon mustard – Adds a tangy sharpness to the glaze. 
• 3 Tablespoons maple syrup – Adds warmth and caramelized sweetness that makes this dish taste like fall.
• 1 teaspoon dried mustard – Adds depth to the glaze. You can leave it out, without affecting the overall taste too much. 
• 2 cloves of garlic – Substitute ½ teaspoon of garlic powder if needed. 
• 1 teaspoon fresh thyme leaves – Adds fresh flavor to the dish. Use ½ teaspoon of dried thyme if necessary, although the flavor will not be as intense as fresh.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Fall Sheet Pan Dinner

Smoky sausage, caramelized veggies, and a maple mustard glaze on one sheet pan make this an easy and favorite weeknight meal.

Course Main Dish

Cuisine American

Keyword sausage, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 259kcal

Author Jillian

Cost $10.67

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Knife
• Cutting board
• Measuring spoons & spoons

Ingredients

SHEET PAN

• 14 oz smoked sausage sliced 1 inch
• 2 cups broccoli florets
• 2 cups Brussels sprouts sliced in half
• 2 cups sweet potatoes sliced 1 inch
• 1 cup red onion sliced

MAPLE MUSTARD GLAZE

• 2 Tablespoons olive oil
• 2 Tablespoons Dijon mustard
• 3 Tablespoons pure maple syrup
• 1 teaspoon dried mustard
• 2 cloves garlic minced
• 1 teaspoon fresh thyme leaves

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Lightly grease a large baking sheet and set it aside.
• In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, dried mustard, garlic, and thyme.
• In a large bowl, combine the sausage, broccoli, Brussels sprouts, sweet potatoes, and red onion. Pour the glaze over the mixture and toss until evenly coated.
• Spread everything evenly on the prepared baking sheet.
• Roast for 25–30 minutes, stirring halfway through, until the potatoes are fork-tender and the vegetables caramelize.
• Serve warm and enjoy!

Notes

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 10–15 minutes or reheat in a skillet on the stovetop until hot.
• Freeze: Spread cooled leftovers on a baking sheet to flash-freeze, then store in freezer bags for up to 2 months. Reheat directly from frozen.
• Make ahead: Chop veggies and sausage up to 24 hours in advance, then toss with glaze and roast when ready.

Nutrition

Serving: 1cup | Calories: 259kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 495mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5040IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 1mg

Fall Sheet Pan Dinner Recipe FAQs

More Sheet Pan Dinners

• Hawaiian Chicken Sheet Pan Meal
• Easy Sheet Pan Pork Tenderloin with Vegetables
• Sheet Pan Bruschetta Chicken

Posh Plate - Healthy Feel-Good Recipes

This sheet pan pork tenderloin is packed with hearty protein, roasted vegetables, and minimal cleanup. The sweet and tangy balsamic marinade gives the dish a bold flavor everyone loves. 

Pork Tenderloin Sheet Pan Dinner

If you have made a sheet pan meal before, you know how easy they are. This no-fuss meal has minimal cleanup with tons of flavor. With a little preparation, the oven does the rest of the work to create a satisfying meal. The pork turns out tender and juicy, and the veggies soak up all that sweet and tangy balsamic goodness. It’s a weeknight dinner that my family never gets tired of.

Ingredients, Substitutions, and Estimated Cost:

Recipe Cost: $13.20

Per Serving Cost: $1.65

Here is everything you need to make this pork tenderloin recipe, along with some simple substitution recommendations.

• 1 ½ pounds pork tenderloin – Juicy protein that soaks up the marinade. Substitute boneless pork chops or chicken breasts. But you may need to adjust the cooking time.
• 1 small yellow onion, large chopped – Adds a sweet flavor that caramelizes while roasting. Use a red onion as an alternative.
• 2 cups yellow potatoes – Provides a creamy texture to the dish. You can also use russet or red potatoes. 
• 2 large carrots – Gives a natural sweetness. Use parsnips or sweet potatoes if you do not have carrots. 
• 1 pound bundle of asparagus – Try green beans if you do not have asparagus. 
• ⅓ cup parsley – Add a fresh finish to the dish. Use cilantro as an alternative. 
• 2 Tablespoons olive oil – Helps roast the veggies. You can use avocado oil instead of olive oil. 
• ¼ cup honey – The honey adds more sweetness to the dish. Use maple syrup as a substitution. 
• 3 Tablespoons balsamic vinegar – Adds a tangy taste to the marinade that helps balance the sweetness of the other ingredients. 
• 2 teaspoons Dijon mustard – Deepens the flavor of the marinade. You can use regular mustard for a slightly different taste. 
• 2 cloves garlic – Adds depth to the overall flavor. Use ½ teaspoon of garlic powder instead of fresh. 
• 1 teaspoon salt and pepper – Enhances the overall flavor of the dish.

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

How To Make Sheet Pan Pork Tenderloin

To make this recipe, add the pork and vegetables to the tinfoil boats, brush the marinade over them, and bake. Let me show you how.

1. Prep the Pan – Lightly coat a large baking sheet with non-stick spray.
2. Create a Foil Boat for the Pork – Tear a sheet of foil and form a shallow “boat” on one side of the pan. This helps keep the pork tender and contains the juices. Spray the inside of the foil with non-stick spray.
3. Season the Pork – Place the pork tenderloin into the foil boat. Sprinkle it with salt and pepper on all sides.
   
4. Add the Vegetables – Spread the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus across the other half of the baking sheet. Season them lightly with salt and pepper.
5. Make the Marinade – In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
6. Coat Pork and Vegetables – Drizzle the marinade over the pork and vegetables. Gently toss the vegetables to ensure they’re evenly coated in the marinade. 
   
7. Roast the Sheet Pan Meal – Bake for 40 to 45 minutes in a preheated 425°F oven, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and golden.
8. Rest and Garnish – Let the pork rest for a few minutes before slicing. Top everything with chopped parsley and a drizzle of balsamic glaze just before serving. 
   

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Sheet Pan Pork Tenderloin

This one-pan meal combines hearty protein and perfectly roasted vegetables with a sweet and tangy balsamic marinade. The easy dish has a crowd-pleasing flavor perfect for busy weeknights.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 226kcal

Author Jillian

Cost $13.20

Equipment

• Sheet pan
• Cutting board
• Chef’s knife
• Mixing bowl
• Whisk
• Pastry brush

Ingredients

INGREDIENTS:

• 1 ½ lbs pork tenderloin
• 1 small yellow onion large chopped
• 2 cups yellow potatoes cut into fourths
• 2 large carrots sliced
• 1 bundle of asparagus
• ⅓ cup parsley chopped
• 2 Tablespoons olive oil
• ¼ cup honey
• 3 Tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• chopped parsley
• balsamic glaze

US Customary – Metric

Instructions

• Start by preheating your oven to 425°F. Lightly coat a large baking sheet with non-stick cooking spray.
• Tear off a piece of foil and shape it into a shallow “boat” on one side of the baking sheet. This will help keep the pork tenderloin juicy and contain the marinade. Lightly spray the foil with non-stick spray as well.
• Place the pork tenderloin into the foil boat and season it with salt and pepper.
• On the other side of the baking sheet, spread out the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus. Sprinkle them with a bit of salt and pepper.
• In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until thoroughly combined.
• Pour or brush the marinade over both the pork and the vegetables, gently tossing the vegetables to ensure they’re well-coated.
• Place the baking sheet in the oven and roast for 40 to 45 minutes, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
• Remove the pork from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over everything and drizzle with balsamic glaze before serving.

Notes

Below are storage, reheating, and make-ahead tips. 

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooked pork and vegetables in a freezer-safe container for up to 2 months.

Reheat: Warm in a 350°F oven for about 15 minutes or until heated through.

Make-ahead: You can prep the vegetables and marinate the pork a day in advance. Store separately in the fridge.

Nutrition

Serving: 1.66cup | Calories: 226kcal | Carbohydrates: 22g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 657mg | Potassium: 659mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2777IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 2mg

Sheet Pan Pork Tenderloin Recipe FAQs

More Sheet Pan Dinners:

• Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Sausage and Veggies
• Sheet Pan Chicken Tacos

Posh Plate - Healthy Feel-Good Recipes

Roasted cherry tomato soup bursting with natural sweetness, garlic, and basil. This easy soup recipe is perfect for any season!

Roasted Cherry Tomato Soup That Tastes Like Summer in a Bowl

There’s something magical about cherry tomatoes when they hit the oven. They go from sweet to sweeter, slightly caramelized, and bursting with flavor in just 45 minutes. This cherry tomato soup recipe builds on that magic, blending oven-roasted tomatoes with garlic, onion, and potatoes for a silky, rich soup that tastes like summer and comfort food all at once.

It’s perfect for those late summer harvests when cherry tomatoes are overflowing in baskets, or any time you’re craving something delicious and fresh without the fuss. This is roasted cherry tomato soup at its best—simple, hearty, and deeply flavorful. I love topping each bowl with a sprinkle of Parmesan cheese, a handful of crunchy croutons, and a few fresh basil leaves.

Ingredients and Estimated Cost:

Recipe Cost: $10.04

Per Serving Cost: $2.51

Here is a list of the ingredients you will need for the recipe, along with their importance to the recipe and some simple substitutions.  

• 2 lbs Cherry tomatoes: These are the star of the soup. After roasting in the oven, their naturally sweet and tangy taste deepens. You can substitute grape tomatoes. 
• 1 yellow onion: Yellow onions have a naturally sweet taste. A white onion can be used as a substitute; however, it will not add as much sweetness as the yellow onion. 
• 5 garlic cloves: Garlic adds a savory warmth to the soup. I prefer fresh, but you can substitute one teaspoon of garlic powder. 
• 2 Yukon gold potatoes: These add a creaminess to the soup without using dairy and help thicken it.
• 2 tablespoons olive oil: Helps the vegetables roast. You can use avocado or vegetable oil instead. 
• 3 cups vegetable broth: This is the base of the soup. You can use chicken broth if you are not concerned about keeping it plant-based. 
• 10-12 Basil leaves: Adds a fresh brightness to the soup’s flavor. 
• 1 teaspoon Thyme: Thyme has an earthy taste, adding to the savory flavor of the soup.
• ½ teaspoon red pepper flakes: Adds a touch of heat to balance the sweetness of the tomatoes. 
• 1 teaspoon salt: Salt enhances the overall flavor of the dish. 
• 1 teaspoon pepper: Adds a little kick to the taste of the soup. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cherry Tomato Soup

Roast cherry tomatoes, onion, garlic, and potato. Blend with broth, basil, and seasonings. Heat until warm and serve with garnishes. Let me show you how: 

1. Roast the vegetables – Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray. Arrange the cherry tomatoes, chopped onion, garlic cloves, and potatoes on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the potatoes are fork-tender.
   
2. Blend the soup – Transfer the roasted vegetables to a blender. Add the broth, basil leaves, thyme, red pepper flakes, and a bit more salt and pepper. Blend until completely smooth (hold the lid firmly to avoid it popping off from the heat).
   
3. Warm it up – Pour the soup into a large saucepan and heat over medium-high heat for about 5 to 8 minutes until hot.
   
4. Garnish and serve – Ladle into bowls and top with shredded Parmesan, croutons, and chopped basil.
   

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Sheet Pan Cherry Tomato Soup

This Sheet-Pan Cherry Tomato Soup is a weeknight hero. Roasted veggies and savory spices blend into a creamy, flavorful soup that’s just as easy to make as it is delicious to eat.

Course Main Dish

Cuisine American

Keyword sheet pan dinner, tomato soup

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 4 people

Calories 195kcal

Author Jillian

Cost $10.04

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Blender
• Large saucepan
• ladle
• Measuring spoons
• Liquid measuring cup

Ingredients

FOR THE SOUP:

• 2 lbs cherry tomatoes
• 1 yellow onion large chopped
• 5 garlic cloves peeled
• 2 Yukon gold potatoes peeled and large chopped
• 2 Tablespoons olive oil
• 3 cups vegetable broth
• 10-12 fresh basil leaves
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• Parmesan cheese
• Croutons
• Fresh chopped basil

US Customary – Metric

Instructions

• Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
• Place the tomatoes, onion, garlic, and potatoes on the sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 20-25 minutes, until the potatoes are tender.
• Transfer the roasted veggies, chicken broth, basil, thyme, red pepper flakes, salt, and pepper in a blender.
• Hold the top on tight and blend until everything is puréed.
• Pour the soup into a large saucepan and heat on medium-high heat for 5-8 minutes until the soup is warmed through.
• Remove the soup from the stovetop and garnish with Parmesan cheese, croutons, and basil.
• Serve and enjoy!

Notes

Here are tips for storing and making this soup ahead of time. 

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: Freeze in individual portions for up to 3 months. Let it cool completely before freezing.

Thaw/Reheat: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Make-Ahead: The soup can be fully prepared and stored up to 2 days in advance. It often tastes even better the next day!

Nutrition

Serving: 2cups | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1904mg | Potassium: 918mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1623IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 3mg

Cherry Tomato Soup Recipe FAQs

More Sheet Pan Recipes

If you love sheet pan recipes as much as I do, here are a few more I think you will enjoy.

• Easy Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Thighs

Posh Plate - Healthy Feel-Good Recipes

This Sheet Pan Chicken Sausage and Veggies recipe is a quick and flavorful one-pan meal with sweet potatoes, Brussels sprouts, and a maple-Dijon glaze. It’s ready in under an hour! 

Hearty and Flavorful Sheet Pan Chicken Sausage and Veggies

Some weeknights just call for simplicity, and this sheet pan dinner is the answer. With colorful roasted veggies, savory chicken sausage, and a quick maple-Dijon drizzle, it checks all the boxes: hearty, flavorful, easy to clean up, and packed with nutrients. Best of all, it’s super customizable based on what you’ve got in the fridge. Think of it as a grain bowl’s cozy, wholesome cousin, but made entirely on one pan.

This is the kind of dinner you can prep ahead, pop in the oven, and have on the table without much fuss. Let’s break it down.

Ingredients and Estimated Cost

Recipe Cost: $12.96

Per Serving Cost: $2.16

Here’s everything you need to make this sheet pan chicken sausage recipe, including simple substitutions.

• 2 large chicken breasts, cut into bite-sized pieces – Lean and filling, the chicken soaks up flavor and cooks quickly. You can use boneless thighs if you prefer more richness.
• 12 oz chicken sausage, sliced ½ inch thick – Adds depth and flavor without extra work. Try a smoky or apple-flavored version for a fun twist.
• 1 large sweet potato, diced – Brings natural sweetness and roasts beautifully. Swap in butternut squash or baby potatoes if needed.
• 2 cups Brussels sprouts, halved – When roasted, these get caramelized and nutty. Broccoli or green beans make a good substitute.
• 1 red bell pepper, thickly sliced – Sweet and colorful. Any bell pepper works here, so use what you’ve got.
• ½ red onion, sliced – Adds a touch of sharpness and sweetness as it roasts. Yellow or white onions will also work.
• ¼ cup olive oil – Helps everything roast evenly and adds richness. Avocado oil is a good substitute.
• 1 Tablespoon maple syrup – Just enough sweetness to balance the mustard and rosemary. Honey also works. 
• 1 Tablespoon Dijon mustard – Brings a tangy flavor. Grainy mustard or spicy brown mustard also tastes great with this recipe. 
• ½ teaspoon salt + ½ teaspoon pepper – Basic seasonings to enhance the natural flavors of all the other ingredients. 
• 1 teaspoon dried rosemary – Earthy and aromatic. Try thyme or Italian seasoning if that’s what you have.
• Fresh rosemary for garnish (optional) – A final flourish for extra aroma and presentation.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Why This Recipe Works

• One-pan wonder. Less mess, less fuss. Everything cooks together on a sheet pan!
• Hearty. Protein-packed chicken sausage and chicken breast paired with vibrant veggies.
• Customizable. Easily swap in your favorite veggies or sausage varieties.
• Meal prep-friendly. It makes enough for six and reheats beautifully!

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Sheet Pan Chicken Sausage and Veggies

This sheet-pan chicken sausage and veggies recipe is the best of both worlds: it is quick, ready in under an hour, and bursting with flavor. The chicken, sausage, and veggies are coated with a sweet and savory glaze you will love.

Course Main Dish

Cuisine American

Keyword sheet pan chicken recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 402kcal

Author Jillian

Cost $12.96

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Cutting board
• Chef’s knife
• mixing spoon

Ingredients

• 2 large chicken breasts cut into bite-sized pieces
• 12 oz package sausage ½ inch sliced
• 1 large sweet potato large diced
• 2 cups Brussels sprouts sliced in half
• 1 large red pepper sliced large
• ½ red onion sliced
• ¼ cup olive oil
• 1 Tablespoon pure maple syrup
• 1 Tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried rosemary

GARNISHES:

• Fresh rosemary optional

US Customary – Metric

Instructions

• Preheat your oven to 425°F (220°C). Spray a rimmed baking sheet with non-stick cooking spray or lime with parchment paper.
• In a large bowl, combine the sliced chicken sausage, cubed sweet potato, halved Brussels sprouts, chopped red bell pepper, and sliced red onion. Toss everything together until the vegetables and sausage are evenly distributed.
• In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, black pepper, and dried rosemary until well combined and slightly emulsified.
• Pour the dressing over the chicken sausage and vegetables in the large bowl. Stir thoroughly to ensure all the ingredients are evenly coated with the sauce.
• Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan for even cooking. If necessary, use two baking sheets.
• Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken sausage is cooked through, the vegetables are tender and slightly caramelized, and the sweet potatoes are easily pierced with a fork.
• Remove the baking sheet from the oven. Serve immediately with cooked rice, if desired. Enjoy your Sheet Pan Chicken Sausage and Veggies!

Notes

To store: Cool leftovers and transfer them to an airtight container. Refrigerate for up to 4 days.

To reheat: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave.

To freeze: Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven.

Make ahead: You can chop all the veggies and mix the dressing in advance. Store separately in the fridge for up to 2 days, then assemble and bake when ready.

Nutrition

Serving: 1.5cup | Calories: 402kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 893mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6254IU | Vitamin C: 53mg | Calcium: 42mg | Iron: 2mg

Sheet Pan Chicken Sausage Recipe FAQs

More Main Dish Recipes

• 30-Minute Sheet Pan Beef and Broccoli
• 30 Minute Sheet Pan Chicken Tacos 
• Sheet Pan Chicken Thighs-Whole 30
• Sheet Pan Greek Chicken

Posh Plate - Healthy Feel-Good Recipes

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Sheet Pan Chicken Thighs and Veggies

When you want a simple meal for a busy night week, this recipe is for you! It is Whole30 friendly, and I love how everything cooks together in one pan, making cleanup quick and easy. There’s something deeply satisfying about a sheet pan meal. Minimal prep, easy cleanup, and a beautifully roasted dish full of flavor. Perfect for busy weeknights or meal prep.

Ingreidents & Estimated Cost:

Recipe Cost: $13.92

Per Serving Cost: $2.32

Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.

• Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
• Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
• Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
• Onion – Adds depth of flavor and softens into sweet, roasted perfection.
• Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
• Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
• Fresh Parsley – The freshness at the end brightens the dish.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Sheet Pan Chicken Thighs and Veggies

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Course Main Dish

Cuisine American

Keyword chicken, sheet pan recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 343kcal

Author Jillian

Cost $13.92

Equipment

• Baking sheet
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 6 boneless skinless chicken thighs
• 4 Carrots large chopped
• 2 pounds yellow potatoes chopped
• 1 medium onion chopped
• 3 Tablespoons olive oil
• 1 ½ teaspoon paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon oregano
• Salt and pepper to taste

GARNISH:

• Fresh Parsley

US Customary – Metric

Instructions

• Preheat the oven to 400℉.
• Prepare a baking pan by spraying it with nonstick spray and set it aside.
• Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
• Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
• Sprinkle and mix in the spice mixture over the veggies.
• Spread the veggie mixture over the baking pan.
• Next, add the chicken to the bowl the veggies were in.
• Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
• In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
• Sprinkle and rub the seasonings on top of the chicken thighs.
• Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
• Serve and enjoy!

Notes

Here’s everything you need to know about storing, freezing, reheating, and making this recipe ahead of time. 

Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.

Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator. 

Nutrition

Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 33g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 140mg | Potassium: 1093mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6871IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 3mg

Sheet Pan Chicken Thighs Recipe FAQs

More Whole 30 Recipes

• Creamy Tomato Carrot Soup
• Stuffed Sweet Potatoes
• Easy Baked Chicken and Zucchini Recipe

Posh Plate - Healthy Feel-Good Recipes

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast-iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

I absolutely love making this recipe because it’s incredibly simple yet yields delicious, healthy results. It’s a stress-free dish that allows me to focus on other tasks while it bakes, and the result is always a hit at the dinner table. This recipe helps me provide a nutritious meal for my loved ones without compromising on taste.

What You’ll Love About Turkey Tenderloins

• Tender and Juicy: Searing the tenderloins locks in the juices, ensuring each bite is tender and succulent.
• Easy Preparation: Simple steps and minimal ingredients make it a breeze to prepare.
• Impressive Presentation: The beautifully seared and seasoned tenderloins make for a really pretty presentation.

Ingredients and Estimated Cost:

Recipe Cost: $11.08

Per Serving Cost: $2.77

• 2 turkey tenderloins – $9.82
• ⅓ cup olive oil – $0.74
• 2 teaspoons paprika – $0.08
• 2 teaspoons poultry seasoning – $0.38
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2024.

How To Make Turkey Tenderloin

***For complete recipe instructions, see the recipe card below.

Prepare Tenderloins

1. Mix paprika, poultry seasoning, salt, and pepper in a bowl.
2. Pat tenderloins dry with a paper towel.
3. Rub seasoning mixture on all sides of tenderloins.

Cook Tenderloins

4. Heat oil in a cast iron skillet.
5. Sear tenderloins on each side for 1 minute.
6. Cover the skillet with a lid and cook in a  300 degrees F oven for 30-35 minutes or until internal temperature reaches 160 degrees F.

Rest and Serve

7. Let tenderloins rest for 5-10 minutes before slicing and serving.

Equipment

• Measuring cups and spoons
• Cast Iron Skillet
• Tongs
• Instant-read thermometer

Recipe FAQs

What can I serve with these tenderloins?

These tenderloins pair well with various sides, such as Cauliflower Fried Rice, Roasted Carrot Fries, Crispy Roasted Potatoes, and a Spinach Caprese Salad. 

Can I use a different type of oil for searing?

Sure! Olive oil, avocado oil, or any high-heat cooking oil will work well for searing the tenderloins.

How can I tell when the tenderloins are done?

Use an instant-read thermometer to ensure the internal temperature reaches 160°F. The tenderloins should be firm to the touch but still juicy.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or transfer the seared tenderloins to a baking dish before placing them in the oven.

More Dinner Recipes

• Mexican Grilled Chicken
• Healthy Tuscan Chicken
• Easy Baked Chicken and Zucchini Recipe
• Chinese Chicken and Broccoli
• Ginger Chicken Skewers

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Turkey Tenderloin

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

Course dinner

Cuisine American

Keyword turkey

Prep Time 5 minutes minutes

Cook Time 46 minutes minutes

Total Time 51 minutes minutes

Servings 4 people

Calories 254kcal

Author Jillian

Cost $11.08

Equipment

• Measuring cups and spoons
• cast iron skillet
• tongs
• Instant-read thermometer
• Mixing bowl
• mixing spoon

Ingredients

• 2 Turkey Tenderloins about ¾ lb each
• ⅓ cup olive oil
• 2 teaspoons paprika
• 2 teaspoons poultry seasoning
• ½ teaspoon salt
• ½ teaspoon pepper

US Customary – Metric

Instructions

• Preheat the oven to 300℉.
• Add the paprika, poultry seasoning, salt, and pepper to a bowl and mix until incorporated.
• Pat the tenderloins dry with a paper towel.
• Rub the tenderloins on each side with the seasoning mixture.
• In a cast iron skillet, heat the oil over medium-high heat.
• Sear the tenderloins on each side for 1 minute.
• Place the lid on the skillet and bake for 30-35 minutes, or until the tenderloins register 160℉ on an instant-read thermometer.
• Take the tenderloins out and let them rest for 5-10 minutes. Serve and enjoy!

Nutrition

Serving: 0.4pound | Calories: 254kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 38mg | Sodium: 639mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.5mg

Posh Plate - Healthy Feel-Good Recipes

My Mexican Grilled Chicken is flavor-packed and perfect for any meal. Ready in just 50 minutes, it’s a quick and delicious option you’ll love!

This Mexican-grilled chicken costs approximately $10.50. The recipe makes six servings, and the cost is around $1.75 per serving. 

What I Love About This Mexican Grilled Chicken

• Tender and Juicy Chicken: The brining process ensures the chicken remains moist and flavorful.
• Family-Friendly: This is a dish that appeals to both kids and adults.
• Nutritious: Lean protein and fresh seasonings for a nutritious meal.

This chicken is delicious and incredibly easy to prepare, making it perfect for busy moms who want to put a healthy dinner on the table without spending hours in the kitchen. Whether you’re grilling for a family dinner or a summer BBQ, this recipe will surely be a hit, offering a delicious, wholesome option that doesn’t compromise taste or nutrition. I love making this grilled chicken throughout the summer and year-round for a fun twist on traditional BBQ chicken.

Ingredients and Estimated Cost:

Recipe Cost: $10.50

Per Serving Cost: $1.75

• 6 cups water – $0.00
• ¼ cup salt – $0.01
• ¼ cup granulated sugar – $0.08
• 2 Tablespoons cornstarch – $0.06
• 6 boneless skinless chicken breasts – $4.64
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05
• ⅓ cup olive oil – $0.74
• ⅓ cup fresh squeezed orange juice – $0.98
• ½ white onion chopped – $1.39
• 1 large garlic clove minced – $1.37
• ⅓ cup chopped cilantro – $0.30
• 2 teaspoons oregano – $0.44
• 2 teaspoons chili powder – $0.06
• 1 teaspoon salt – $0.01
• 1 teaspoon pepper – $0.11
• 2 limes zest – $0.03
• 2 limes Juiced about – $0.16

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2024.

How To Make Mexican Grilled Chicken

***For complete recipe instructions, see the recipe card below.

Mix water, salt, sugar, and cornstarch in a large bowl. Add the chicken, cover, and refrigerate for 30 minutes (no longer than an hour).

Blend olive oil, orange juice, onion, garlic, cilantro, oregano, chili powder, cumin, salt, pepper, lime juice, and lime zest until smooth.

Remove chicken from the brine, pat dry, and discard the brine.

Rub the chicken with salt and pepper.

Turn the gas grill to HIGH and close the lid. Let it preheat for 15 minutes.

Place chicken on the hot part of the grill and cook for 2-2 ½ minutes.

Brush with sauce, turn over, and cook for 2-2 ½ minutes.

Brush with sauce one final time and cook for 1-3 minutes or until internal temperature reaches 160°F. Let chicken rest for 5 minutes before serving.

Equipment

• Liquid measuring cup
• Measuring cups and spoons
• Mixing bowls
• Grill

Recipe FAQs

More From Posh Plate

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5 from 1 vote

Mexican Grilled Chicken

My Mexican Grilled Chicken is flavor-packed and perfect for any meal. Ready in just 50 minutes, it's a quick and delicious option you'll love!

Course dinner

Cuisine American

Keyword grilled chicken

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 303kcal

Author Jillian

Cost $10.50

Equipment

• Liquid measuring cup
• Measuring cups and spoons
• mixing bowls
• Grill

Ingredients

BRINE:

• 6 cups water
• ¼ cup salt
• ¼ cup granulated sugar
• 2 Tablespoons Cornstarch

CHICKEN:

• 6 boneless skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon pepper

SAUCE:

• ⅓ cup olive oil
• ⅓ cup fresh squeezed orange juice
• ½ white onion chopped
• 1 large garlic clove minced
• ⅓ cup chopped cilantro
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 limes zest
• 2 limes Juiced about ⅓ cup

US Customary – Metric

Instructions

BRINE CHICKEN:

• In a large bowl combine water, salt, sugar, and corn starch. Add chicken, cover with plastic wrap, and refrigerate 30 minutes, but no longer than an hour.

PREHEAT GRILL:

• Turn the gas grill on HIGH and close the lid. Preheat the grill for 15 minutes before putting the chicken on.

SAUCE

• Add the olive oil, orange juice, onion, garlic, cilantro, oregano, chili powder, cumin, salt, pepper, lime juice, and lime zest in a blender and blend until a thick sauce forms.

PREP THE CHICKEN:

• Remove the chicken from the brine, pat it dry with paper towels, and discard the brine. In a small bowl, combine the salt and pepper, then rub the seasoning over all sides of the chicken.

GRILL THE CHICKEN:

• Scrape and oil the grill grates. Turn off all burners except the main burner, which should be set to medium-high.
• Place the chicken on the hotter part of the grill and cook for 2-2 ½ minutes.
• Turn the chicken over and brush with the sauce. Cook for 2-2 ½ minutes, until browned on the second side.
• Repeat the turning and brushing process 2 more times, cooking for 2 minutes on each side.
• Flip the chicken one final time and brush with the sauce. Cook for 1-3 minutes or until the chicken reaches an internal temperature of 160 degrees F on an instant-read thermometer.
• Transfer the chicken to a serving plate, let it rest for 5 minutes, and then serve.

Nutrition

Serving: 1chicken breast | Calories: 303kcal | Carbohydrates: 17g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 6.036mg | Potassium: 535mg | Fiber: 1g | Sugar: 11g | Vitamin A: 355IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This healthy Tuscan chicken boasts a creamy, plant-based sauce that steals the show. It perfectly complements the tender chicken, earthy mushrooms, and vibrant kale, creating a satisfying, healthy, dairy-free meal.

It costs approximately $10.40 to make this chicken. The recipe makes six servings and costs around $1.73 per serving. 

What You’ll Love About Chicken With Mushrooms:

• Comfort food: The combination of tender chicken, creamy sauce, and vegetables creates a comforting and satisfying meal perfect for any weeknight dinner that everyone will love.
• One-pan cooking: You’ll love the minimal cleanup due to using the same pan to sear the chicken and cook the vegetables. Dinner just got easier!
• Non-dairy cream alternative: This recipe is your best friend if you follow a dairy-free diet. The use of non-dairy milk allows you to enjoy a creamy sauce without sacrificing your dietary preferences.

Ingredients and Estimated Cost:

Recipe Cost: $10.40

Per Serving Cost: $1.73

• 1.5 lb chicken breast – $3.31
• 8 oz crimini mushrooms – $3.99
• 2 cups Tuscan kale – $0.48
• 1 medium red onion – $1.04
• 2 cups non-dairy unsweetened milk – $0.64
• 2 Tablespoons cornstarch arrowroot flour – $0.16
• 2 teaspoons chili powder – $0.06
• 2 teaspoons garlic powder – $0.08
• 2 teaspoons dried basil – $0.20
• 3 Tablespoons extra virgin olive oil – $0.42
• 1 teaspoon kosher salt – $0.01
• Black pepper to taste – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Healthy Tuscan Chicken:

***For complete recipe instructions, see the recipe card below.

1. In a bowl, combine chicken, chili powder, garlic powder, basil, 1 tbsp olive oil, salt, and pepper. Mix to coat.
2. Cover and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat.
5. Sear chicken until browned on both sides. Transfer to a plate (not cooked through).
6. Add onions, mushrooms, salt, and pepper to the pan. Sauté until softened.
7. Stir in cornstarch (30 seconds).
8. Add non-dairy milk, simmering until thickened (5 minutes).
9. Add kale to the pan, toss, then top with chicken (don’t mix in).
10. Bake for 8-10 minutes uncovered.
11. Remove from the oven and garnish with parsley.
12. Serve over your choice of pasta, rice, bread, quinoa, or alone.

Tuscan Chicken Recipe FAQs:

What is mushroom crimini?

A crimini mushroom is the same species as a white or portobello mushroom; they are just in the middle as far as maturity or age goes. They are in the middle stage, and are as a result, sometimes referred to as baby portobellos.

Is crimini a wild mushroom?

No, a crimini mushroom is known as a cultivated mushroom. This means it is grown in a controlled environment by humans and is produced year-round.

Can you eat the gills of a cremini mushroom?

Yes, this part of the mushroom is edible. 

More From Posh Plate:

• Chicken Shawarma Wrap
• Harissa Wings
• Sheet Pan Chicken and Vegetables

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Chicken With Mushrooms

This chicken with mushrooms boasts a creamy, plant-based sauce that steals the show. It perfectly complements the tender chicken, earthy mushrooms, and vibrant kale, creating a satisfying, healthy, dairy-free meal.

Course Main Dish

Cuisine European-American

Keyword chicken, dairy-free

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Calories 257kcal

Author Jillian

Cost $10.40

Equipment

• Measuring cups and spoons
• Cutting board
• Chef's kninfe
• Skillet
• woodn mixing spoon
• tongs
• Mixing bowl

Ingredients

• 1.5 lb. boneless skinless chicken breasts butterflied open and separated
• 8 oz. crimini mushrooms about 8 medium-size, stems removed, thin-sliced
• 2 cups fresh chopped Tuscan kale packed
• 1 medium red onion small dice
• 2 cups non-dairy unsweetened milk
• 2 tbsp corn starch arrowroot flour, or gluten-free flour
• 2 tsp chili powder
• 2 tsp garlic powder
• 2 tsp dried basil
• 3 tbsp extra virgin olive oil divided (see notes)
• 1 tsp kosher salt + plus more when necessary
• Black Pepper to taste

US Customary – Metric

Instructions

Marinate the chicken

• In a large mixing bowl, add the chicken, chili powder, garlic powder, basil, 1 tbsp olive oil, kosher salt, and pepper.
• Mix with tongs to fully incorporate the seasonings all over the chicken.
• When ready, cover the bowl with a lid or saran wrap and place the seasoned chicken in the fridge for a minimum of 30 minutes.
• When ready, preheat the oven to 400 °F.

PUTTING IT ALL TOGETHER

• In a large skillet over medium-high heat, add an additional tbsp of olive oil to the pan.
• Place each chicken cutlet flat side down.
• Cook until the bottom is nicely golden brown. Flip and cook just until the other side browns.
• Remove the browned chicken and transfer it to a plate. The chicken is not fully cooked at this time.
• Next, add the diced red onions, mushrooms, a pinch of salt, and cracked black pepper to the same pan the chicken was cooked in. Saute until the onions and the mushrooms have softened.
• Next, add the corn starch (or starch of choice) and cook for 30 seconds or so just until the starch is well mixed in and disintegrates.
• Add the non-dairy milk and cook until the sauce slightly thickens (about 5 minutes).
• Finally, add the chopped Tuscan kale. Toss with tongs to combine.
• Place the chicken on top. Do not mix in. Transfer to a preheated oven and bake for an additional 8-10 minutes uncovered.
• When ready, remove the skillet from the oven with oven-safe mittens.
• Garnish with fresh chopped parsley and serve over a bed of pasta, buttery rice, rustic bread, fluffy quinoa, or on its own.

Notes

Olive oil divided: you will add 1 tbsp of olive oil to the marinade, to the pan before cooking the chicken, and once more when sweating out the onions and mushrooms.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 9g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 576mg | Potassium: 825mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2633IU | Vitamin C: 24mg | Calcium: 185mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This isn’t your average tomato carrot soup. It’s a flavor explosion overflowing with health benefits, designed to satisfy your soul and nourish your body – all while adhering to paleo and Whole30 guidelines.

It costs approximately $3.93 to make this soup. The recipe makes six servings and costs around $0.65 per serving. 

What You’ll Love About Tomato Carrot Soup With Ginger

• Roasted veggies: This extra step of roasting the veggies intensifies the natural sweetness of the tomatoes and carrots, creating a deeply flavorful soup.
• Paleo & Whole30 friendly: Grain-free and legume-free, yet packed with nutrients and fiber.
• Versatile and Easy: Garnish this soup with different toppings for personalized flavor and follow the simple directions to make it easily any night of the week.

Ingredients To Make Creamy Tomato and Carrot Soup

Estimated Recipe Cost:

Recipe Cost: $3.93

Per Serving Cost: $0.65

• 4 carrots – $0.51
• 1 Yukon gold potato – $0.26
• 1 onion – $0.50
• 2 large beefsteak tomatoes – $0.72
• 4 cloves garlic – $0.16
• Olive oil – $0.05
• Salt and pepper – $0.01
• 1 teaspoon grated ginger – $0.24
• 2 cups vegetable broth – $1.48

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Carrot Tomato Soup:

***For complete recipe instructions, see the recipe card below.

1. Heat vegetable broth in a small saucepan and set aside.
2. Toss all vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Ensure everything is well-coated.
3. Roast in a preheated 400°F (200°C) oven for 35-45 minutes. You’ll know the vegetables are done when they’re brown and crispy, and the carrots are fork-tender.
4. Transfer roasted vegetables and ginger to a high-speed blender. 
5. Add hot vegetable broth and blend until smooth and creamy.
6. Serve immediately, garnished with fresh parsley, sliced jalapenos, cashew cream, or yogurt (all optional).

Tips For Roasting Vegetables

Leave the veggies whole: because we are roasting the vegetables at a high-temperature, keep the tomatoes whole because they will not survive in the oven —they will burn! And you don’t want that. The other veggies will hold up nicely.

Use plenty of fat: when drizzling olive oil over the vegetables, use your hands to coat each ingredient. Any spaces left without grease will dry out vs caramelize.

Skip the parchment paper: this applies to those who have a nonstick baking sheet. Skipping the sheet will help brown the bottom of the vegetables better. If you do not have a nonstick baking sheet, that’s ok, make sure to use parchment paper and not foil. Potatoes stick to foil really badly.

Carrot and Tomato Soup Recipe Variations:

• Add cooked chicken, firm tofu, tempeh, or even chickpeas to this soup. I would add the protein after the soup has been purred.
• If you want an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before the blender ( I wouldn’t add dried turmeric).
• Add fresh lemon juice. This adds a fresh flare and zing to the soup.

Recipe FAQs:

Can we eat tomato and carrot together?

It may not seem like a natural combination, but it is delicious! The flavors complement each other and create a warm and comforting bowl of soup.

What can I add to tomato soup for flavor?

My best tip for adding flavor to this soup is to roast the vegetables before adding them to the soup. This extra step enhances the overall flavor, adding depth and richness that cannot be achieved any other way. 

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

More From Posh Plate:

• Cilantro Lime Cashew Crema
• Air Fryer Sweet Potato Wedges
• Chicken and Zucchini Recipe
• Flavored Greek Yogurt

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato Carrot soup made with roasted vegetables, garlic, and spicy ginger. It's paleo, whole30, and super warm and comforting.

Course Soups & Stews

Cuisine American

Keyword carrot, dairy-free, soup, tomato, whole 30

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 60kcal

Author Jillian

Equipment

• small saucepan
• Baking sheet
• Blender
• vegetable peeler
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Measuring spoons

Ingredients

• 4 carrots washed, peeled, and sliced in half lengthwise.
• 1 Yukon gold potato peeled, and cut into fourths
• 1 onion washed, peeled, and sliced in half
• 2 large beefsteak tomatoes or 4 smaller vine tomatoes, or 6 Roma tomatoes
• 4 cloves of garlic skin left on
• Olive Oil
• salt and pepper
• 1 tsp of grated ginger
• 2 cups of hot vegetable broth

Garnish (optional)

• flat-leaf parsley
• cashew cream
• Jalapeno slices

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Heat vegetable broth in a small saucepan. Set aside. 
• Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
• When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
• Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy. 
• Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt. 

Nutrition

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 346mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7303IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This easy mango shrimp ceviche is fresh, tangy, and oh-so-shrimpy! It’s the perfect appetizer, side dish, or light meal. Dive in!

It costs approximately $5.29 to make this shrimp ceviche. The recipe makes four servings and costs about $1.32 per serving. 

What You’ll Love About This Mango Shrimp Ceviche

• Fresh Vibrant Flavors: This ceviche is full of flavor using fresh ingredients. You’ll love the sweet mango, tangy lime juice, and spicy jalapeno. 
• Simple Recipe: This recipe can be enjoyed in less than an hour. It uses simple ingredients to create a delicious appetizer. 
• Health Benefits: This ceviche’s fresh vegetables and fruit provide nutritious vitamins and minerals, while the shrimp is a trusted source of protein and omega-3 fatty acids. Add this recipe to your list of favorite healthy appetizers. 

If you have tried other ceviche recipes and found the flavor lacking or the preparation too complicated, you have found the right recipe! This is the best shrimp ceviche recipe because it is super easy to make and bursting with fresh flavor. 

This ceviche is perfect for any occasion. Serve it as an appetizer while entertaining, at family gatherings, or as a quick, light dinner. The recipe requires little prep time and takes less than an hour. 

You can ditch the takeout menus with this recipe and whip up a batch of this homemade version at home instead. Your family and friends will thank you for making this great recipe!

Easy Shrimp Ceviche Ingredients and Estimated Cost

Recipe Cost: $5.29

Per Serving Cost: $1.32

• 3 cups of smaller shrimp, pre-cooked – $1.17
• 4 Tablespoons lemon juice – $0.67
• 2 Roma tomatoes – $0.72
• 1 English cucumber – $1.50
• 1 Mango – $0.09
• 1 jalapeno pepper – $0.39
• ¾ cup fresh cilantro – $0.60
• 2 shallots – $0.14
• Salt and pepper to taste – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2024.

How To Make Shrimp Ceviche 

***For complete recipe instructions, see the recipe card below.

1. First, add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl. 
2. Next, pour the lemon juice over the shrimp mixture. 
3. Then, add the salt and pepper to taste and stir the mixture. 
4. Finally, cover the bowl and chill in the fridge for thirty minutes before serving. 

Recipe Variations For Shrimp Mango Ceviche Recipe

• Garnish the ceviche with your favorite toppings. Some options include red onion, avocado slices, and fresh herbs.
• Serve this over tostada shells for a light dinner or with tortilla chips or saltine crackers as an appetizer.

Mango Shrimp Ceviche Recipe FAQs

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Mango Shrimp Ceviche

Fresh, tangy, and oh-so-shrimpy! This easy Shrimp Ceviche is the perfect appetizer, side dish, or light meal. Dive in!

Course Appetizer

Cuisine American

Keyword shrimp

Prep Time 25 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 209kcal

Author Jillian

Cost $5.29

Equipment

• Mixing bowl
• mixing spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

• 3 cups of small cooked shrimp
• Juice of 2 lemons about 4 tablespoons
• 2 Roma tomatoes diced
• 1 English cucumber diced
• 1 mango diced
• 1 whole jalapeno pepper minced
• ¾ cup fresh cilantro chopped
• 2 shallots minced
• Salt and pepper to taste

US Customary – Metric

Instructions

• Add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl.
• Pour the lemon juice over the shrimp mixture.
• Add salt and pepper to taste, then stir the mixture well.
• Cover the ceviche and refrigerate for 30 minutes. This will allow the flavors to develop even more.
• Taste, adjust the seasoning if necessary, and serve.

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 14g | Protein: 37g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 286mg | Sodium: 218mg | Potassium: 805mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1138IU | Vitamin C: 31mg | Calcium: 141mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Finger-licking, lip-smacking, best-ever baked harissa wings! They’re bold, spicy, and utterly addictive. They’re your new favorite way to elevate your wing game!

This recipe makes four servings and costs approximately $7.81 to make. That’s just $1.96 per serving.

Harissa Wings

Let’s talk about serving up these delightful harissa wings. Picture this: you’ve got your platter all set, these glistening wings front and center, just waiting to be devoured.

Whether you’re hosting a casual get-together or having a cozy night in, these Harissa Wings will steal the show. Just imagine those crispy, golden wings, all dressed up in a luscious coat of red pepper paste, a dash of olive oil, and a symphony of spices – cayenne for a little kick, garlic powder, ground cumin, dried mint, oregano, and even a touch of smoky paprika and fennel to add that extra oomph.

And here’s the secret ingredient – a drizzle of pure maple syrup and a zingy squeeze of lemon juice to tie it all together. These wings are begging to be the life of your party, whether it’s a laid-back gathering or a cozy night in. So, take a bite, and let the flavors dance on your taste buds – it’s like a little party in your mouth!

How To Make Harissa Wings

*For complete recipe instructions, see the recipe card below.

1. Prepare the wings by rinsing them under cold water, and pat dry with paper towels for crispiness.
2. Mix hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl. Mix to form a paste. Taste and season with salt.
3. Add wings to the paste, massaging for 2-3 minutes.
4. Cover the bowl with a lid or plastic wrap. Refrigerate for 2-24 hours.
5. When ready, arrange the wings spaced out on a baking sheet. Bake at 400°F for 25-30 minutes until they reach 165°F internally.
6. Serve with your preferred dip.

Recipe Variations and Substitutions

• Citrus Variations: Replace the lemon juice with lime or orange juice for a different citrusy flavor profile.
• Extra Heat: Increase the cayenne or add a finely chopped fresh chili for an extra spicy kick.
• Tahini Creaminess: Mix tahini into the harissa paste for a creamy and nutty flavor addition.
• Nutty Crunch: Incorporate crushed nuts, such as almonds or cashews, into the paste for added texture and richness.
• Vegetarian Option: Substitute the wings with cauliflower florets for a vegetarian version of harissa-spiced cauliflower. 

More Chicken Recipe

• Easy Baked Chicken and Zucchini Recipe
• Chinese Chicken and Broccoli
• Greek Chicken with Lemon and Feta
• Quinoa Chicken Soup
• Gluten-Free Chicken Meatballs
• Chicken Shawarma Collard Wraps with Yogurt Dill Sauce
• Sheet Pan Chicken and Vegetables
• Ginger Chicken Skewers

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5 from 6 votes

Harissa Chicken Wings

Finger-licking, lip-smacking, best ever Harissa Chicken Wings! Made with red pepper paste, spices, and the perfect amount of sweetness. Marinate them overnight for the best result.

Course Main Dish

Cuisine American

Keyword chicken wings, paleo

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 4 people

Calories 262kcal

Author Jillian

Cost $7.81

Equipment

• Mixing bowl
• Measuring spoons
• mixing spoon
• Baking sheet

Ingredients

• 1.5 lb wings
• 2 tbsp red pepper paste
• 1 tbsp olive oil
• ¼ tsp cayenne
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp dried mint
• ½ tsp dried oregano
• ¼ tsp smoked paprika
• ⅛ tsp fennel powder
• Generous pinch of salt depending on how salty the pepper paste is
• Pepper to taste
• 1 tbsp pure maple syrup
• 2 tbsp lemon juice

US Customary – Metric

Instructions

PREP WINGS:

• Wash the wings well with cold water. Dry each wing with a paper towel. This will ensure each wing will get nice and crispy.

MAKE HARISSA PASTE:

• Add the hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl.
• Mix well until a thick paste/sauce forms. Season with salt to taste. It should be pungent.

COAT WINGS:

• Add the wings to the paste.
• Massage for 2-3 minutes.

CHILL WINGS:

• Cover the bowl with a lid or plastic wrap.
• Chill in the fridge for two hours or up to 24 hours.

BAKE WINGS:

• Move the oven rack to the middle position.
• Preheat oven to 400℉.
• Transfer the wings to a nonstick baking sheet or line a sheet pan with parchment paper when ready.
• Place each wing about ½ inch apart. If you place them too close, they will steam and not be crispy.
• Bake for 25-30 minutes or until the internal temperature reaches 165℉.
• Enjoy with your favorite dipping sauce.

Notes

• If you use a dark sheet pan, lower the heat to 375°F and continue to bake for 25-30 minutes or until internal temperature reaches 165°F. 
• I used Turkish Hot red pepper paste. Feel free to use sweet red pepper paste and add Cheyenne pepper (add the desired amount). 

Nutrition

Serving: 0.25pound | Calories: 262kcal | Carbohydrates: 7g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 70mg | Potassium: 212mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

It costs approximately $15.52 to make this recipe. The recipe makes eighteen servings, which costs around $0.86 per serving. 

Tofu Spring Rolls

Tofu Spring Rolls are a light and refreshing burst of flavors. The healthy appetizer combines tender rice vermicelli noodles, crispy tofu, and a vibrant mixture of veggies and wraps them up in rice paper.

Adding mint leaves, Thai basil leaves, and cilantro creates a fresh twist that sets these spring rolls apart from other recipes. Add some peanuts on top to make an extra crunch creating the perfect combination of texture and flavor in every bite. 

Why You Will Love Tofu Spring Rolls

• Bursting with fresh flavor: these are full of fresh vegetables and tofu, topped with a delicious Hoisin Peanut Sauce.
• Nutritious and healthy: Using tofu in these rolls is a healthy alternative and provides a plant-based protein to your diet in addition to fresh vegetables. 
• Hoisin Peanut Sauce: the dipping sauce provides the rolls with a savory and rich taste. 
• Perfect appetizer: serve them at parties and family gatherings. Everyone loves them, and they feed a crowd. 
• Versatile: adjust the recipe according to your taste and what vegetables you have on hand.

Tofu Spring Rolls Ingredients and Estimated Cost:

Recipe Cost: $15.52

Price Per Serving: $0.86

• 6 ounces rice vermicelli noodles – $2.04
• 1 cup vegetable oil –$0.65
• 16-ounce block extra-firm tofu – $3.02
• ½ teaspoon ground black pepper – $0.03
• 12-18 sheets square rice paper wrappers – $0.48
• 1 head romaine lettuce – $0.56
• ¼ medium red cabbage – $0.36
• 1 medium red bell pepper – $1.24
• 3 medium carrots – $0.42
• 1 bunch fresh mint leaves – $1.99
• 1 bunch fresh Thai basil leaves – $2.49
• 1 bunch fresh cilantro – $0.78
• ¼ cup peanut butter – $0.35
• ¼ cup hoisin – $1.00
• 2 teaspoons sambal oelek – $0.10
• ¼ cup warm water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2023.

How To Make Tofu Spring Rolls

***For complete recipe instructions, see the recipe card below.

1. First, boil a pot of water, then add the noodles and cover. 
2. Remove the pot from the heat and cook for seven to eight minutes. Drain and set the noodles aside. 
3. Heat a ½ inch of vegetable oil over medium-high heat for five minutes in a large Dutch oven pan. 
4. Next, add the tofu and fry on all sides for about five to eight minutes, until golden brown. 
5. Set the tofu on a paper-towel-lined plate and season with salt and pepper. 
6. Then, dampen your work surface with water or lightly grease it with vegetable oil.
7. Quickly dip a sheet of rice paper into a large bowl of warm water.
8. Place the softened rice paper in a diamond shape, with one corner facing you. 
9. Next, lay a small bed of shredded lettuce using the lower third of the wrapper closest to you. 
10. Then, add a large pinch of noodles and one to two pieces of tofu in horizontal rows, followed by red cabbage, red bell pepper, carrots, mint leaves, Thai basil leaves, and cilantro leaves. 
11. Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Rolling the rice paper from the bottom up to form a baton shape. 
12. Moisten the seam edges with a touch of water, if needed, to seal it. 
13. Cover the completed spring roll with a damp paper towel while you finish filling and rolling the remaining rice paper. 
14. Next, whisk the peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
15. Add warm water, one tablespoon at a time, until desired consistency is reached. 
16. Finally, top the sauce with chopped peanuts and serve immediately with the tofu spring rolls. 

Tofu Spring Roll Recipe FAQs

More Vegetarian Recipes

• Pickled Red Onions
• Buckwheat Salad
• Eggplant Dip
• Brussels Sprout Salad
• Easy Baked Breakfast Potatoes
• Pumpkin Pasta Sauce
• Creamy Cucumber and Avocado Salad
• Goat Cheese Stuffed Mushrooms

Print Pin

5 from 6 votes

Tofu Spring Rolls With Hoisin Peanut Sauce

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

Course Appetizer

Cuisine American-Chinese

Keyword spring rolls, tofu

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 16 people

Calories 183kcal

Author Jillian

Cost $15.52

Equipment

• large pot
• meausring cups and spoons
• Large pan
• Liquid measuring cup
• Whisk
• mixing spoon
• Cutting board
• Chef’s knife

Ingredients

FOR THE SPRING ROLLS:

• 6 ounces rice vermicelli noodles
• 1 cup vegetable oil for frying
• 16- ounce block extra-firm tofu drained, pressed, and cut into ½-inch matchsticks
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 12-18 sheets square rice paper wrappers bánh tráng
• 2 cups shredded romaine lettuce about ½ – 1 head of romaine lettuce
• 1 cup shredded red cabbage about ¼ medium red cabbage
• 1 cup thinly julienned red bell pepper about 1 medium red bell pepper
• 1 cup shredded carrot about 2-3 medium carrots
• 1 bunch fresh mint leaves
• 1 bunch fresh Thai basil leaves
• 1 bunch fresh cilantro

FOR THE SAUCE:

• ¼ cup peanut butter
• ¼ cup hoisin
• 2 teaspoons sambal oelek
• ¼ cup warm water
• 2 tablespoons chopped peanuts optional

US Customary – Metric

Instructions

PREP SPRING ROLL FILLING:

• Bring a pot of water to a boil. Add vermicelli noodles and cover.
• Remove from heat and let cook for 7-8 minutes. Drain and set aside.
• In a large pan or Dutch oven with tall sides, heat at least ½ inch of vegetable oil over medium-high heat for 5 minutes. The amount of oil needed will depend on the size of your pan.
• Once the oil is hot, add the tofu and fry until golden, occasionally tossing to fry all sides, about 5-8 minutes.
• Place the fried tofu on a plate lined with paper towels and season with salt and pepper. You may need to fry the tofu in batches depending on the size of your pan.

ASSEMBLE SPRING ROLLS:

• Prepare your spring roll assembly area. Dampen your work surface with water or lightly grease it with vegetable oil to prevent the rice paper from sticking.
• Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water, ensuring the entire surface is wet. Do not soak the rice paper, a quick dip is enough. The rice paper will soften as you add the fillings.
• Place the softened rice paper in a diamond shape, with one corner facing you.
• Create a small bed of shredded lettuce on the lower third of the wrapper closest to you.
• Add a large pinch of vermicelli noodles and 1-2 pieces of tofu.
• Add a large pinch of red cabbage, 2-3 pieces of red bell pepper, a large pinch of carrots, 2-3 mint leaves, 2-3 Thai basil leaves, and 2-3 cilantro leaves.
• To make rolling easier, adding these ingredients in horizontal rows working upwards on the rice paper is suggested.
• Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Continue rolling the rice paper from the bottom up to form a baton shape.
• The rice paper should cling and seal itself, but you can moisten the seam edges with a bit of water if needed.
• Cover the completed spring rolls with a damp paper towel and repeat the process until you run out of filling or rice paper.

MAKE HOISIN PEANUT SAUCE:

• Whisk together peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
• Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency. The amount of water needed may vary based on the type of peanut butter used.
• Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.

Nutrition

Serving: 1spring roll | Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 270mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2217IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes