Thanksgiving Sheet Pan Veggies

Carlene Thomas RDN
Carlene Thomas RDN
July 22, 2020
Tired of mixed sheet pan veggies that don’t cook evenly? Using the Anova Precision Oven’s sous vide mode and steam function, every type of produce on the pan will be perfectly cooked, not mushy, not hard. This mixture tastes exactly like “Thanksgiving” which makes it a great healthy hack for fall and winter comfort food cooking.
Serves
6
Prep Time
00:10
Cook Time
00:40
Thanksgiving Sheet Pan Veggies
5 (1)
19
Ingredients
4
Large celery steaks, chopped
4 cups
Butternut squash cubes, large
1
Large yellow onion, cut into sixths
1
Large Fuji Apple, cored and cut into wedges
2 Tbsp
Schmaltz or other fat
¼ tsp
Rubbed sage
½ tsp
Kosher salt
⅛ tsp
Freshly ground black pepper
Steps

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear

2. Prepare produce

Cut produce to directions.
Prepare produce

3. Place on pan

Add produce to Perforated Pan in a single layer.
Place on pan

4. Cook

Cook
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
00:25 Timer

5. Remove and season

Remove perforated pan and place produce on solid sheet pan. Season with schmaltz, salt, pepper, and sage. Arrange in a single layer.
Remove and season

6. Vent steam

Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top

7. Brown veggies

Veggies will be browned on the tops and able to pierce with a fork.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:15 Timer

8. Serve immediately

Serve fresh out of the oven with a grain bowl, stuffing, mashed potatoes, or even a turkey (no matter what time of year)!
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