This bundle includes all the ingredients to prepare an easy 1 dish meal in your oven. With cooler weather we're getting back to using our oven more and more! Although most of us still have jam packed schedules, we thought a sheet pan dinner would make things a bit easier to get a warm & hearty meal on the table with little effort. We're sure it'll be delicious enough you'll want to eat it all and not have leftovers!

Preheat your oven to 400°F (200°C).

Ingredients

• 3–4 medium Yukon Gold potatoes, cut into 3/4-inch cubes
• 16 oz cremini mushrooms, halved (or quartered if very large)
• 1 large head of broccoli, cut into bite-sized florets
• 1 sweet yellow onion, cut into 8 thick wedges
• 3–4 tablespoons olive oil
• The Seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp coarse sea salt, and plenty of freshly cracked black pepper.
• Optional - add a drained can of chickpeas to roast for a nice crunch!

Step-by-Step Instructions

1. Prep and Toss
   • Make sure your broccoli and mushrooms are completely dry after washing so they roast instead of steam.
   • Put the cubed potatoes, halved mushrooms, broccoli florets, and onion wedges into one massive mixing bowl (or toss them directly on your sheet pan to save a dish).
2. Season Generously
   • Drizzle the olive oil over everything.
   • Sprinkle the seasoning blend evenly across the top.
   • Use your hands to toss everything thoroughly. Ensure the broccoli tops absorb the oil and the potatoes are fully coated.
3. Spread it Out (The Golden Rule)
   • Pour the vegetables onto a large, rimmed sheet pan.
   • Spread them into a flat, single layer. If the pan is too crowded, the mushrooms and broccoli will release moisture and get soggy. Use a second sheet pan if necessary.
   • Flip the potato cubes so a flat side is facing down against the metal—this gives you maximum crispy surface area.
4. Roast (30 Minutes)
   • Place the pan in the oven and roast for 30 minutes.
   • Halfway through (at the 15-minute mark), give the vegetables a gentle toss and flip to ensure even browning.
5. Finish and Serve
   • You're done when the potatoes are golden and fork-tender, the broccoli edges are crispy and slightly charred, and the mushrooms are deeply browned and wrinkled.

Pair with tofu and the creamy sauce listed below for even more flavor!

Lemon-Tahini Umami Drizzle

Ingredients

• ⅓ cup high-quality tahini paste

• 2–3 tbsp fresh lemon juice

• 1 clove garlic, finely grated

• 3–4 tbsp warm water (to thin it out)

• ½ tsp kosher salt

• Optional: A tiny pinch of smoked paprika or a drizzle of maple syrup to balance the nuttiness.

Instructions

1. Add the tahini, lemon juice, grated garlic, and salt to a bowl. Whisk vigorously. (Don't panic if it seizes up and looks chalky or broken at first—this is normal!)

2. Slowly stream in the warm water one tablespoon at a time, whisking constantly.

3. Keep whisking until it transforms into a smooth, pale, velvety sauce that easily drops off the spoon.