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A few weeks ago OXO sent us some fun new kitchen goodies. And for once, BTR was just as excited about them! :) I really love all our kitchen gadgets, it makes cooking so much more fun!
Usually, on Sundays, we like to make a big meal to make sure we have leftovers to start our week out. As the weather is cooling down, there isn’t much better than a sheet pan meal in the oven!
We decided to base this recipe on our last harvest from the #rotzgarden this year, carrots and rosemary.
We started with OXO’s Non-Stick Pro Half Sheet Pan. I have this pan in a cookie sheet and pizza pan also and I’m probably going to replace the rest of our pans with this pan in the very near future. I love it because you don’t have to worry about spraying it and it cooks and roasts everything perfectly with an easy release when it’s done.
We knew we wanted to do some type of beef roast. Brandon’s new favorite cut of meat is a Tri-Tip. It is the top part of the sirloin and tastes just like high-quality steak if cooked right! To give it a little more flavor, BTR first injected it with a mix of 1 cup beef broth and 1 cup red wine that was boiled with 2 tablespoons of butter.
The flavor injector was so much fun! It comes with two needle sizes (depending on what you are injecting) and everything stores easily inside the tube for storage.
We quickly put a garlic and rosemary rub on the roast and seared it for a nice texture. The rest was super easy! We cut our carrots, red onions, and potatoes and tossed them with some olive oil and rosemary then laid them all around the OXO silicone roasting racks. The meat went right on top of the roasting rack and then everything went into the oven. We cooked our roast to medium at 350 degrees. We used the OXO digital thermometer to make sure it had the perfect temperature. If using another cut of meat just check the guidelines on the probe cover to cook to your liking.
Now we were ready for Sunday dinner. Everything was so tasty and the fresh elements from our garden warmed us up on a cold winter day!
We kind of winged this recipe, but here are some guidelines for an easy sheet pan meal.
- Choose cut of meat (Pork, Beef, Whole Chicken)
- Season meat with favorite spices (we used rosemary and garlic) and sear on your stove for texture
- Get about 1-2 pounds of favorite root veggies (we had potatoes, onions, and carrots)
- Toss veggies in olive oil and herbs.
- Place everything on your sheet pan and then cook at 350 degrees, checking meat every 20 minutes after the first hour till it’s at your desired temperature
- If you have a big cut of meat you may have to put veggies in later for everything to cook evenly!
Clean up was a breeze. The silicone roasting racks can go right into the dishwasher and everything else was so easy to spray off because of the non-stick pan. With this cut of meat we didn’t get a lot of drippings, but if using a chuck roast next time we will be making a gravy with OXO good gravy fat separator. We used it on Thanksgiving and loved how easy it was to use!
Have you ever made a sheet pan dinner? What’s your favorite ingredients?