1. Roasting vegetables in a hot oven is one of the best ways to enhance their natural flavor and sweetness. It is also a great way to use up left over vegetables hiding out in the refrigerator. Most sturdy vegetables are good candidates for roasting, including broccoli, red onion, Brussels sprouts, potatoes, carrots, fennel, eggplant, kale, peppers, and many others.
2. Always cook meat to temperature, not time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven, etc.
3. For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with cut side down on sheet pan prior to roasting.
4. Some Sheet Pan Recipes work better with two sheet pans. For example, the Apple & Fennel Roasted Pork Tenderloin works better if the apples and vegetables are roasted separately from the tenderloin. The tenderloin releases a lot of juice, which can lead to soggy vegetables. The vegetables will roast more evenly when kept separate, which deepens the flavor and improves the overall presentation.
5. On the other hand, some Sheet Pan Recipes work better on a single pan. For example, the Herb-Roasted Chicken Thighs and Red Potatoes and Kaleis greatly enhanced by roasting all of the ingredients together because the flavors work better in concert with one another than separately.
6. For the Sweet Potato Breakfast Hash, avoid broken yolks by cracking each egg into a small bowl before transferring to the sheet pan. Repeat this process, one egg at a time, until all eggs have been added.
7. When roasting fruits such as apples or pears, look for varieties that hold up well to heat. Otherwise, you’ll end up with mushy results.
8. Sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for many recipes because it allows extra room for the vegetables to be spread out in a single layer without overcrowding.
9. Hate that “yucky white stuff” that sometimes appears on the surface of cooked salmon? The white stuff is called albumin and it’s due to naturally occurring protein in the fish. Overcooking is one common cause for it to appear, but it will often pop up regardless — unless you brine the salmon first.
10. Want delicious, crispy kale chips every time? Make sure the leaves are completely dry before popping them in the oven to prevent steaming. Plus, use only enough olive oil to lightly coat each leaf when you massage it in.