Updated: Aug 14
This colorful and delicious sheet pan supper comes together in about 30 minutes, if you have some vegetables like broccoli, carrots, purple cabbage, and peppers on hand along with a bag of frozen wontons in the freezer. I like to serve it on a bed of salad greens with a chili garlic ranch sauce drizzled on top.
EASIEST WONTON SHEET PAN SUPPER
No need to thaw the wontons here—they cook perfectly from frozen on the sheet pan. Just toss with a selection of veggies, olive oil, and salt, then roast in a hot oven until brown and chewy.
32 mini wontons (frozen)—I love Bibigo brand
1 red pepper, chopped in 2” pieces
1 yellow pepper, chopped in 2” pieces
1 large head broccoli, sliced in florets
2 medium carrots, peeled and sliced—I use @earthboundfarm
1 ½ cups green cabbage chopped in 2” pieces
1 ½ cups purple cabbage chopped in 2” pieces
1 medium red onion, thickly sliced
6 tablespoons olive oil
Salt to taste
Optional: bed of salad greens
CHILI GARLIC RANCH
½ cup ranch dressing
2 tablespoons @huyfong chili garlic sauce or sriracha
Preheat the oven to 375 degrees under convection (if you don’t have a convection feature, preheat to 400 degrees—and roast for an additional 5 minutes or so). Divide the wontons and vegetables between two large sheets pans. Coat everything well with olive oil, then salt to taste. Roast for 10 minutes. Stir, then roast for an additional 10 minutes, or until everything is as brown, chewy, and crispy as you like it.
I serve this on a bed of fresh spinach or other salad greens, then drizzle with the spicy ranch dressing.
View more details and additional photos on my Instagram page!