Our family of ten uses TWO XL 24″ x 16″ sheet pans for meals like tonight. One has whatever meat folks are eating and the other has all the vegetarian bits and pieces. Tonight we made a colorful combo with marinated tofu, purple onions, broccoli, asparagus, chickpeas, artichoke hearts and YAMS! There was ALOT going on and it all worked well together. Next time we may opt to quarter the yam medallions to help them cook faster. But tonight was definitely a WIN!
Who’s House? YAMS HOUSE!
Ingredients
Marinade
Instructions
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Preheat oven to 450° We used Convection Bake setting
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Whisk the ingredients for your marinade and combine with your sliced or cubed tofu. At least 15 minutes or however long it takes to prepare the rest of the veggies.
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Line your tray with parchment paper and spray with olive oil. Place all of your ingredients (except the asparagus) around your tray in a colorful design. And spray again with olive oil then salt and pepper as/if desired.
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Bake for 30 minutes, then add your asparagus and continue baking for another 15 minutes or until the yams are tender.
