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Quick & Easy

Veggie Scrap Sheet Pan

Prep Time: 20 Min  |  Cook Time: 45 Min  |  Servings:  |  Calories:
veggie sheet pan
Prep Time
20 Min
Cook Time
45 Min

<p>This low waste recipe uses carrot leaves instead of parsley in a traditional chimichurri recipe and lots of Sargento® shredded cheese!</p>

  • 1 bunch Carrots, washed with tops removed and saved
  • 1 pound Fingerling Potatoes or Potato of choice, washed and sliced in half
  • 2 pound Flank steak 1 ½ ” thick
  • 2 Tbsp Olive oIl
  • 2 cups Sargento® Shredded 4 cheese Mexican
  • Salt and pepper to taste
  • 2 cups Carrot tops, finely chopped
  • 5-6 cloves Garlic, finely chopped
  • 2 tsp Crushed Red Pepper
  • 2 tsp Dried Oregano
  • 1 cup Olive Oil
  • 6 Tbsp Red Wine Vinegar
  • 1 tsp Ground Cumin
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees F.  On a cookie sheet pan  place one sheet of parchment paper.  Place carrots and potatoes on parchment paper.  
  2. Place Beef Roast on top of vegetables and drizzle with oil.  Sprinkle the meat and the vegetables with salt and pepper.
  3. Transfer sheet pan to oven and roast for 30-35 minutes or until the meat registers 140 degrees for medium-rare or 155 degrees for medium.
  4. Once the meat reaches desired temperature, remove from the oven and place on a cutting board to rest for 5-10 minutes.  
  5. Meanwhile Sprinkle Sargento® Shredded 4 cheese Mexican over vegetables and place back in the oven for 2 minutes to melt the cheese.    
  6. For Chimichurri: In a medium mixing bowl, combine the chopped carrot tops, dried oregano, chopped garlic, crushed red pepper, olive oil and red wine vinegar. 
  7. Slowly add salt and pepper, stopping to taste test to ensure it’s not over salted.  Mix well to combine all ingredients. Let the chimichurri rest for a minimum of 10 minutes before serving, but for best results make the carrot top chimichurri 30 minutes ahead of serving so the flavors have time to reach their full potential. Serve on top of roasted vegetables, plant-based burgers or sausages, mix into soups and stews, or as a dipping sauce for bread or raw veggies. Chimichurri can also be used as a marinade for vegetables.

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