This Sheet Pan Ham and Veggies recipe is perfect for a quick and delicious weeknight dinner. With just 15 minutes of prep time and the ease of baking everything on one pan, you’ll have a wholesome meal ready in no time. The combination of savory ham and fresh vegetables, topped with a hint of parmesan and parsley, ensures every bite is full of flavor.
Ingredients
| 16 | ounces HORMEL® CURE 81® Boneless Ham cut into bite sized pieces |
| 2 | fluid ounces broccoli florets |
| 2 | bell peppers, cut into 1-inch strips |
| 2 | cups zucchini slices |
| 1 | red onion, sliced |
| ¼ | cup olive oil |
| 1 | tablespoon Dijon mustard |
| 1 | teaspoon garlic powder |
| 1 | teaspoon onion powder |
| 1 | teaspoon paprika |
| Salt and pepper to taste | |
| Shredded parmesan cheese and chopped parsley, for topping |
Directions
Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Place ham, broccoli, bell peppers, zucchini and onion on prepared sheet.
In small bowl, whisk together olive oil and mustard. Pour over ham and veggies. Sprinkle with garlic powder, onion powder, paprika, salt and pepper. Toss together. Spread in even layer.
Bake 15 minutes. Toss. Bake an additional 15 to 20 minutes, or until veggies are tender and browned.
Remove from oven. Top with cheese and parsley.