Roasted Romaine Salad – Sheet Pan Dinner
A warm roasted romaine salad made all on one pan in less than 45 minutes start to finish! Bonus “chicken nuggets” if your kiddos love them!
Half salad, half sheet pan dinner, 100% delicious. This is a twist on grilled romaine, which if you haven’t had it, is so good! It might sound strange if it’s new to you, but it gets charred and softened on the outside and it’s still super crisp on the inside. It’s so yummy and you can achieve the same textural contrast by roasting it in the oven.
I made it into a wedge salad type situation that can act as an entire meal by cooking a few other things on the sheet pan along with the roasted romaine. I made crispy chicken pieces (I don’t want to call them nuggets…..buuuuuuut if all your kids will eat are chicken nuggets, let’s just say this meal will kill two birds with one stone. Or should I say kill two birds with one sharp knife and a 425ºF oven?
I also added some juicy roasted grape tomatoes and roasted garlic. The roasted tomatoes turn so sweet and flavorful in the oven and the garlic adds a punch of flavor that’s perfect with the roasted romaine and chicken.
I crammed mine all onto one sheet pan, but to be honest, you could probably spread this out a little and put it on two sheet pans. I hate dishes though…so if you’re like me, do what you gotta do, okay? I’ll just say that it’s better if it’s not super crowded on the pan.
When this comes out of the oven, you have two choices. You can eat it all separately (that’s 100% Ben’s M.O.), or you can eat it as a delicious warm salad.
I love drizzling this with balsamic reduction, that’s all it really needs to tie it all together into a pretty amazing meal.
Unlike some sheet pan dinners where you can throw it all in at the same time and practically forget about it, this one needs a little more attention. Each element requires a slightly different cooking time, so you’ll put them on the sheet pan gradually.
You start with the tomatoes and garlic, to give them a head start to really develop their natural sweetness. While those cook for 10 minutes, it’s the perfect opportunity to quickly prep the chicken.
After you add the chicken, you’ll have another 10 minutes to prep the romaine. All in all, this recipe still will only take 30-40 minutes to cook start to finish.
More Sheet Pan Dinners
- Roasted Italian Sausage with Onions and Vegetables
- Mini Turkey Meatloaves Sheet Pan Dinner
- Sheet Pan Chicken Fajitas
- Walnut Crusted Salmon Sheet Pan Dinner
- Whole 30 Chicken Thighs (Sheet pan dinner with smashed potatoes and roasted green beans)
- Sheet Pan Chicken with Tomatoes and Mozzarella (yuuuum) from Epicurious
For tomatoes and garlic
Serving Size: 1
Amount Per Serving: Calories: 615 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 192mg Sodium: 1301mg Carbohydrates: 33g Fiber: 7g Sugar: 7g Protein: 75g
Husband’s take: Ben likes this a lot too! He’s not a fan of garlic, so he picked around those, but other than that, this one got rave reviews.
Changes I would make: None at all are necessary!