Pam Anderson’s Weeknight Roast Dinner
Servings
4-6 people
Servings
4-6 people
Ingredients
Instructions
  1. Adjust the oven racks to lowest and high positions and heat the oven to 450°F. Coat one small (13 × 9-inch) and one large (18 × 12-inch) rimmed baking sheet with vegetable cooking spray.
  2. Mix the all-purpose spice rub with the Rub Add-ins (if using). Lightly sprinkle the Protein with salt, brush all over with the mustard, coat with the spice rub, and place on the small baking sheet.
  3. Working with one kind at a time, place the Vegetables in a medium bowl, drizzle with a tablespoon or so of oil, and sprinkle generously with salt and pepper; toss to coat. Turn them onto the large baking sheet, keeping each of the Vegetables separate and making sure they fit loosely in a single layer.
  4. Place the vegetables on the lowest oven rack and the protein on the highest oven rack. Roast until the vegetables have cooked through and the protein is cooked to the desired doneness, 20 to 25 minutes. Remove from the oven and let stand for a couple of minutes. Slice or divide the cuts, if necessary, and serve.
Recipe Notes

NOTE: Asparagus is the only vegetable that shouldn’t roast the full time. Just toss with oil, salt, and pepper and add the roasting vegetables at the end of cooking (adding thick asparagus the last 10 to 12 minutes, medium asparagus the last 6 to 8 minutes, and thin asparagus the last 4 to 5 minutes).