​Instructions

• Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside
• In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized
• Add the remaining ingredients with the exception of the bbq sauce.  Continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.
• Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resemble the fibers of cooked pork.
• Add one cup of your favourite bbq sauce and stir into the pork.  Continue to cook until sauce is heated through.

Notes When selecting a bbq sauce, remember that some bbq sauces are already sweet, so you might want to cut back on the brown sugar, but don't cut it out completely.  Brown sugar is needed to help the jackfruit caramelize and brown.  Ideally, look for a low-sugar or sugar-free bbq sauce.As a side note, the longer you simmer the mixture, the deeper the flavour will be. Even though this dish is ready in 45 minutes, you can leave the "meat" to simmer for a longer period of time to intensify the flavour. If the mixture becomes dry, add 1 tablespoon of water and stir.  Keeping the lid on the pan will help to keep the pork moist if you plan to simmer for a longer period of time.

Recipe and Photo from Lord Byron's Kitchen

Instructions

1. Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray.
2. Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste. 
3. Gently toss to combine. Pour vegetables into a single layer on the baking sheet.
4. Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).

Recipe and Photo from Tastes Better From Scratch

Instructions

• Devein shrimp and remove the tail, if desired. Trim ends of asparagus.
• Preheat oven to 425°F.
• Combine all ingredients for the seasoning.
• Cut salmon into four or five equal parts.
• Arrange salmon and asparagus on a large baking sheet. Season salmon and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Drizzle with oil. Bake 5 minutes.
• Meanwhile, season shrimp and toss to coat.
• Add shrimp to baking sheet, spread out evenly. Add leftover butter and lemon over shrimp. Return to oven. Bake another 7-9 minutes, until shrimp and salmon are fully cooked.
• Pour the butter juices over the salmon, shrimp and asparagus.
• Serve immediately.

​Recipe and Photo from Valentina's Corner

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. Mix the spices together in a small bowl.
3. Coat the potato, apple, and onion in coconut oil.
4. Sprinkle half of the seasoning mixture onto the vegetables and mix to coat.
5. Spread the vegetables and apple mixture into a single layer on a lined 13x18 inch sheet pan.
6. Season both sides of the chicken with the other half of the seasoning mix.
7. Place the chicken on top of the vegetables.
8. Roast in the oven for 25-30 minutes until sweet potatoes are tender and chicken is cooked through.
9. Serve immediately.

Recipe and Photo from The Organic Dietitian

INSTRUCTIONS

1. Preheat oven to 400ºF (205ºC). Slide oven racks into the upper and lower third positions. Grease 2 rimmed baking sheets with 2 teaspoons of olive oil on each pan. Alternatively, you can line both baking sheets with parchment paper. You wouldn’t need to grease the parchment paper.
2. If you are using raw or cooked chicken meatballs, set them aside. If you are using raw chicken sausage, chop them into 1-inch chunks. I like digging the ground meat out of the casing and shaping the meat into meatballs.
3. Chop broccoli browns in to florets. Slice carrots into 1/4-inch thick sticks that are about 3 or 4 inches long. You can also use baby carrots for this. I recommend slicing the thicker carrots in half. Chop potatoes into 1/2-inch chunks.
4. Toss potatoes with 1 tablespoon of olive oil and a generous pinch of salt. Spread the potatoes over the 2 baking sheets. Slide the baking sheets onto the upper and lower third oven racks and bake potatoes for 20 to 25 minutes.
5. Toss broccoli florets with 1 tablespoon of olive oil and a pinch of salt. In a separate bowl, toss carrot sticks or baby carrots with 2 teaspoons of olive oil and a pinch of salt.
6. Remove baking sheets from the oven, and give the potatoes a stir. Spread out the broccoli, carrots and meatballs onto both baking sheets. Bake everything for 15 minutes, until the meatballs are cooked through. The meatballs should register at 165ºF (75ºC). (NOTE: If you are using cooked meatballs, you only need to bake them for 8 to 10 minutes. Add cooked meatballs onto the baking sheet last.)
7. Remove baking sheets from the oven and season everything with salt and pepper to taste. Brush some sauce on the meatballs, if you like.

Recipe and Photo from Healthy Nibbles

Instructions

1. Preheat oven to 450 degrees.
2. On a large sheet pan, toss zucchini noodles and tomatoes with 1/2 tablespoon of olive oil, 1/2 teaspoon of kosher salt and several turns of freshly ground pepper.
3. In a medium size bowl, combine 1/2 tablespoon of olive oil, lemon juice, garlic, crushed red pepper, 1/4 teaspoon of kosher salt, several turns of freshly ground pepper and shrimp.
4. Add shrimp to sheet pan spreading evenly over zucchini noodles,
5. Cook at 450 degrees for about 8 minutes, just until shrimp is cooked through.
6. Sprinkle with chopped flat leaf parsley and serve with lemon wedges.

​
Recipe and Photo from Number 2 Pencil

INSTRUCTIONS

1. Preheat oven to 375 °F.
2. Line a baking sheet with parchment.
3. On the pan, combine the broccoli, sweet potato, onion, garlic, raisins and walnuts. Drizzle with oil, add seasonings, salt and pepper and toss to coat. Spread evenly amongst the pan, cover with foil and bake for 12 minutes.
4. After the 12 minutes remove from oven, add chicken, toss and place back in oven to bake for another 8 minutes. Then again remove from oven, toss once more and place back in oven without foil this time and bake for another 5-10 minutes or until chicken is cooked through and sweet potatoes are soft.

​Recipe and Photo from The Real Food Dietitians

Directions

1. Preheat your oven to 425°F.
2. Place the cauliflower florets, quartered tomatoes and chopped red onion into a large bowl. Toss with the coconut oil and sprinkle with 1 1/2 tsp of the curry powder, reserving the rest for later, until well combined and the curry powder is evenly dispersed. Place on a large, rimmed baking sheet in one layer and sprinkle generously with salt and pepper.
3. Add the remaining curry powder, the cashews and a pinch of salt and pepper into a SMALL food processor (mine is 3 cups) and pulse until broken down, but leaving some cashews a little chunky for texture.
4. Dry the chicken breasts off and place the egg white into a shallow, sided plate. Additionally, place the cashews into a shallow, sided plate. Dredge a chicken in the egg white, gently shaking off any excess, and then press into the cashews. Flip and press the other side into the cashews, lightly pressing to adhere cashews both sides of the chicken.
5. Place the chicken breast onto a small cooling rack (one that fits on your sheet pan, and preferably one with legs so it sits over the veggies. This allows both sides of the chicken to cook and get crispy.) Repeat with the remaining breasts.
6. Place the cooling rack on top of the sheet pan, over top of the veggies, and bake until the chicken reaches an internal temperature of 165°F, which takes about 14-15 minutes.
7. Once cooked, toss the fresh cucumbers onto the pan, and garnish with mint and cilantro.
8. DEVOUR.

Recipe and Photo from Food Faith Fitness