Click here for the original inspiration for this recipe.

Inspired by this Salmon Sheet Pan recipe, I am taking this quick and easy (and beautiful) recipe and simplifying it to be quicker, easier and more flexible. Oh, and maybe even better for you since I’m cutting the honey in half and replacing some of the sweetness with orange juice. If you have the time and ingredients, I recommend you try the original recipe linked above. If you’re feeling like me, this week, thinking “a glaze AND a marinade—there’s no time for that around here”…then maybe you’ll want to try this one better. You can adjust proportions of ingredients based on your preference or what you have around.

Ingredients:

to roast—-

bok choy (whole if it’s small enough, chopped into big pieces if you’ve got a large one)

bell pepper (seeds removed and sliced into wedges)

cherry tomatoes (whole or cut in half)

onion (green onions roughly sliced or any other kind, chopped into wedges)

protein of choice (the original calls for salmon, tofu, tempeh or, even more exciting, a combination of mushrooms and cashews are good vegetarian substitutes)

the marinade/glaze—-

1/8 cup honey

zest and juice of 1 orange

4 tbs freshly squeezed lime juice (and the zest of one lime)

1/4 soy sauce

3 cloves garlic (pressed or finely chopped)

3 tbs oil (try roasted sesame oil or olive oil)

pepper to taste

sesame seeds

Instructions:

Preheat oven to 425 degrees

Line a baking pan with a sheet of parchment paper.

Mix marinade ingredients in a cup.

In a large bowl, toss the veggies with half of the glaze mix, then arrange in a layer on the lined baking sheet.

Place the protein on top of the layer of veggies and drizzle with 1/4 of the glaze.

Bake for 10 to 20 minutes, depending on how long your protein needs to cook (mushrooms are usually done in 10 minutes, tofu is safe to eat undercooked so it just depends on how crispy you want it, but maybe the salmon doesn’t have that flexibility) and how well-cooked you like your vegetables.

Save the last 1/4 of the glaze and add it as you pull it out of the oven just before serving.