Sheet Pan Ratatouille
This sheet-pan variation of ratatouille is a celebration of late summer vegetables cooked for a long time in a rich
Dish Type
Appetizer
Difficulty
easy
Serves
1 1/2 cups
Ingredients and measurements.
Step-By-Step Cooking Information and Guidance
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Bring 2 cups of water to a boil in a medium sauce pan.
Add nuts and boil for 3 minutes. Afterwards, drain nuts using a colander.
Combine cinnamon, black pepper, cayenne pepper and powdered sugar.

Add nuts to sugar mixture, coating nuts evenly so all the sugar is dissolved.
Transfer evenly onto parchment-lined baking sheet.

Bake for 15-20 minutes, stirring occasionally until sugar is caramelized.

Top with ¼ teaspoon Salt while nuts are still hot.
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