Spread into an even
layer on a baking sheet lined with parchment paper and roast for about 45 minutes or until fork tender.
Arrange in single
layer on a baking sheet lined with parchment or Silpat and bake for 25 minutes.
Spread kale in single
layer on baking sheets lined with parchment paper.
Either way, spread the kale in a single
layer on a baking sheet lined with parchment paper.
Toss dried seeds in olive oil and place in a single
layer on baking sheet lined with parchment paper.
Alternatively, you can spread out the beans in a single
layer on a baking sheet lined with parchment and freeze the beans for 30 minutes.
Arrange in one
layer on a baking sheet lined with parchment paper.
Place in a single
layer on a baking sheet lined with parchment paper and bake on the convection bake setting at 350 ° or 375 ° on a regular bake setting for about 20 minutes or until lightly browned and cooked through.
Not exact matches
Line a
baking sheet with parchment, arrange the tofu in a single
layer on the
parchment and
bake for 15 - 20 minutes, or until golden.
Spread mushrooms an even
layer on a
baking sheet (I
line my
baking sheet with parchment paper to make clean up easy)
Toss the cubes
with the 1 1/2 Tbsp preferred cooking fat and 1/4 tsp salt, and spread out in a single
layer on a large
baking sheet lined with parchment paper.
Place the matzo
on baking sheets lined with parchment and brush all over
with a thin
layer of olive oil.
Spread out in one
layer on parchment lined baking sheet and
bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along
with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
Line a rimmed
baking sheet with unbleached
parchment paper, and place the coconut chips
on it in an even
layer.
Toss squash cubes
with 1 tablespoon of oil and arrange in a single
layer on parchment -
lined baking sheet or in roasting pan.
Spread sweet potatoes in a single
layer on a rimmed
baking sheet lined with parchment paper.
Mix well, and spread in a thin
layer on 2
baking sheets,
lined with parchment paper.
Preheat oven to 350 F.
Line a
baking sheet with parchment paper, and lay the nuts out in a single
layer on top.
Spread the squash
on a
parchment -
lined or well - greased
baking sheet in a single
layer and roast for 40 minutes, turning over
with a fork after 20 minutes.
Spread the mixture in an even
layer on the
parchment -
lined baking sheet and sprinkle
with sea salt.
Stack
on a
parchment -
lined baking sheet, separating
layers with a
sheet of
parchment, and chill while you prepare the filling.
Spread the coconut out in a single
layer on a
baking sheet pan
lined with parchment paper.
Place the greens
on a
parchment lined baking sheet in a single
layer and drizzle
with a small amount of coconut oil and sea salt.
Evenly spread trail mix in a single
layer on a large
baking sheet lined with parchment paper.
Line a
baking sheet with unbleached
parchment paper and spread the chopped almonds in one
layer on the
sheet so they have room to roast mostly untouched
on all sides.
If you don't have a pizza stone,
line a
baking sheet with parchment paper and sprinkle a thin
layer of almond flour
on the
parchment.
Line a large rimmed
baking sheet with parchment paper and place the cauliflower florets
on it in a single
layer.
Line a
baking sheet with parchment paper and spread the granola
on top in an even
layer.
Transfer
on a
baking sheet lined with parchment paper and spread evenly to obtain a 1 inch thick
layer.
Line the
baking sheet with parchment paper and then spread the chickpeas in an even
layer on the
baking sheet.