WHY SHEET PAN DINNERS?

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WHY SHEET PAN DINNERS?

Sheet pans are the ultimate weeknight dinner solution and my absolute favorite way to cook for busy family life. With minimal effort you can have a spectacular meal roasting while you wind down from the day.

It's just so simple. One pan = one dinner.

The basic building blocks are a protein, some vegetables, spices, and heat. That's it.

Nothing complicated, nothing fancy.

This guide was created to walk you through sheet pan cooking so that you can learn the basics and cook without a recipe.

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TOOLS

SHEET PANS

Basically, a sheet pan is a wide, shallow baking pan made from aluminum or stainless steel.

It's my go to pan for roasting and baking. The typical size is 18-by-13 inches with a 1-inch rim otherwise known as a half sheet pan. If you don't already have one, here's our picks:

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PARCHMENT PAPER

Everything is easier with parchment paper. I rarely use aluminum foil to line my baking sheets because the stick factor is too high.

Unbleached Parchment' Brown Natural Parchment

TONGS

I don't cook without tongs. There is no better tool for grabbing, transferring,

rearranging and mixing food. If you have nonstick pans, you might consider coated tong heads.

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

Hotec Premium Stainless Steel Locking Kitchen Tongs with Silicon Tips, Set of 2

SCRAPERS

This little tool is my cooking secret especially for sheet pan dinners. It helps to scrape off those crusty bits of delicious roasted food off the pan and is good for flipping vegetables during cooking. There are lots of options for pastry scrapers. One of my favorites...

Rachael Ray Stainless Steel Pastry Scraper for Baking and Cooking

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PICK A PROTEIN

POULTRY

Chicken is the perfect protein for sheet pan dinners. It's extremely versatile and pairs well with many flavor profiles. Keep in mind that dark meat takes longer to cook than white meat, and bone-in chicken longer than boneless. If you are in a hurry, cut it into 1-2" pieces for fast roasting.

FISH

Fish is a really great protein for sheet pan dinners because it cooks quickly and evenly.

Typically, fish filets cook in 5 to 15 minutes on a sheet pan and whole fish can take anywhere from 15 minutes to 40 minutes. Cooking times are based on using a 1" thick filets.

BEEF

To be honest, I don't cook a lot of steak cuts on a sheet pan but when I do, I use a flank steak.

Ground beef on the other hand is prime for sheet pan meals (I'm looking at you meatballs).

PORK

When cooking pork, bear in mind that whole chunks of meat work best when set on oven-safe wire racks fitted into the sheet pan, so they don't stick or get soggy on the bottom during their relatively long cook time.

Smaller pieces (steaks, chops, filets, kebabs) can go straight on the pan. Run a sheet pan full of meat under the broiler when you want the char of the grill without going outside.

Sausages are excellent cooked on sheet pans rather than being pan-fried, and many of them can fit on one pan. Arrange them 1-inch apart, drizzle with oil and broil.

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PROTEIN COOKING TIME CHART

Bone-In Chicken Breast 400 30 to 40 Minutes

Boneless Chicken Breast 400 20 to 30 Minutes

Chicken Thighs 400 25 to 35 Minutes

Whole Chicken (4-pound) 425 60 to 75 Minutes

Salmon 400 10 to 15 Minutes

Fish Fillet 400 10 to 15 Minutes

Shrimp Broiler 2 to 3 Minutes

Steak (1 ½" thick) 425 20 to 30 minutes

Ground Beef 350 30 Minutes

Bacon 350 20 Minutes

Pork Chops 375 20 to 35 Minutes

Pork Loin 400 40 to 55 Minutes

Sausage 400 20 to 30 Minutes

Tofu 400 30 Minutes

Feta 400 20 Minutes

Notes Cooking times depend on size and thickness of ingredient.

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ADD A VEGETABLE

The star of sheet pan cooking is vegetables. The only rule is to cut them uniformly so they all cook at the same time. I crowd them together and roast them a little longer than normal but if you space them apart, they will brown a little better. We roast a sheet pan of vegetable every single week. It's a simple, flexible way to meal prep. Toss veggies with oil and spices and let nature and heat do the heavy lifting.

The best part of roasting vegetables is how rich and caramelized they can get in the oven.

All cooking times are for cut vegetables. Add time for whole versions.

VEGETABLE COOKING TIME CHART

Asparagus 425 10 Minutes

Beets 400 30 Minutes

Bell Peppers 400 35 to 45 Minutes

Broccoli 425 15 to 20 Minutes

Brussels Sprouts 400 30 Minutes

Cauliflower 400 30 to 40 Minutes

Carrots 400 35 to 45 Minutes

Cherry Tomatoes 425 30 to 45 Minutes

Greens (for crispy) 425 15 Minutes

Eggplant 400 30 Minutes

Leeks 425 30 Minutes

Parsnips/Turnips/Rutabaga 400 60 Minutes

Potatoes 400 45 Minutes

Sweet Potatoes/Yams 400 45 Minutes

Zucchini 425 30 Minutes

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SPICE IT UP

01 Toss with oil

Whether you coat the pan or coat the ingredients, oil is an essential part of sheet pan cooking.'Olive and coconut oil are my go to favorites but any form of fat will work including bacon drippings! Yeah, I said it. Don't over saturate ingredients. A little oil goes a long way.

02 Fresh Herbs’

The best herbs for sheet pan dinners are what I call twig herbs. Whole twigs of thyme, oregano, rosemary, tarragon, marjoram and sage can be added during cooking and removed before serving.

Avoid soft herbs like basil, chives, parsley, cilantro and mint, which can turn brown at high heat.

They're better as garnishes.

03 Spices

Whole spices can also be tossed directly onto the pan with the other ingredients, adding fragrance and depth. Some favorites include chile flakes, coriander seeds, fennel seeds, cumin seeds and cinnamon sticks. Use ground spices and spice blends in marinades, pastes and rubs.

04 Flavor Additions

For a POP of flavor, add garlic, citrus (lemon, lime, orange) to the mix. Sometimes a drizzle of pesto or vinaigrette elevates a simple sheet pan of vegetables so get creative. There is no wrong answer and it's the perfect time to experiment.

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LAY IT OUT

Arrange all your ingredients so that everything on the pan will get access to the heat. Keep things as uniform as possible for best results. Things cook faster towards the edge of the pan so keep that in mind for larger pieces and use your pastry scraper to move things around for even cooking if necessary.

ROAST IT UP

The most important thing to remember is to cook at the right temperature for the right cooking time. Typically, oven temp for sheet pan dinners is around 400¡.

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THE FRESH 20 SPICE BLEND

D R Y R U B S

INGREDIENTS

1 Tablespoon ground cumin 1 ½ Tablespoons black pepper 1 ½ Tablespoons kosher salt

½ teaspoon sweet paprika

½ teaspoon chili powder (or cayenne pepper)

INSTRUCTIONS

1. Combine spices until well blended. Store in a dark, cool place for up to a month.

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COFFEE CHILE RUB

D R Y R U B S

INGREDIENTS

¼ cup finely ground coffee 2 Tablespoons chile powder

¼ cup brown sugar, tightly packed

2 Tablespoons smoked paprika 2 Tablespoons kosher salt 1 Tablespoon ground cumin

INSTRUCTIONS

1. In a medium bowl, whisk all ingredients together until well combined.

2. Store in a dark, cool place for up to a month.

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GARLIC RUB

D R Y R U B S

INGREDIENTS

8 garlic cloves, minced or pressed 1 Tablespoon black pepper

1 Tablespoon paprika

1 Tablespoon brown sugar

1 Tablespoon kosher salt (or flake salt)

INSTRUCTIONS

1. Combine ingredients together into a paste. Can be rubbed into any protein before cooking.

2. Store in an airtight container in the refrigerator for up to two weeks.

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PARMESAN ROASTED

CAULIFLOWER W/ TAPENADE

S E R V E S 4

INGREDIENTS

1 large head cauliflower, cut into bite-size florets (about 8 cups)

¼ cup olive oil

½ teaspoon kosher salt

⅓ cup pitted green olives, chopped

1 garlic clove, minced or pressed 1 lemon, juiced

½ cup shaved Parmesan

¼ cup fresh parsley leaves, chopped

INSTRUCTIONS

1. Heat oven to 425¡F.

2. Place cauliflower on a rimmed baking sheet and toss with ¼ cup olive oil until well coated.

Roast for 15 minutes.

3. In a small bowl, whisk together olives, garlic, lemon juice, and salt. Drizzle in the remaining

¼ cup olive oil and whisk to combine.

4. After the cauliflower has roasted for 15 minutes, sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender & golden brown.

5. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Toss in

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SHEET-PAN TOMATO BROCCOLI FETA

W/ LEMON

S E R V E S 4

INGREDIENTS

2 (8-ounce) blocks feta, cut into 1-inch slices 2 bunches broccoli, cut into florets

1 pint grape or cherry tomatoes, cut in half 1 red onion, cut into 8 wedges

1 lemon, sliced

3 Tablespoons olive oil

½ teaspoon black pepper

½ Tablespoon dried oregano

INSTRUCTIONS

1. Heat the oven to 400¡F.

2. Brush sheet pan with a little oil and arrange feta slices spaced apart a few inches.

3. Combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss.

4. Spread mix out over the feta and season with salt and pepper.

5. Roast 15 to 20 minutes, until the broccoli begins to char and the tomato skins are blistered.

Serve with grilled meats, pasta or rice.

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SHEET PAN

PORTOBELLO TACOS

S E R V E S 4

INGREDIENTS

1 chipotle in adobo sauce (not the whole jar), minced

2 garlic cloves, minced or pressed

½ teaspoon cumin

4 large portobello mushroom caps, cut into long thick slices

1 red bell pepper, seeded and sliced

1 yellow or red onion, sliced

¼ teaspoon black pepper 1 bunch fresh cilantro, chopped 8 corn tortillas, warmed

1 can refried black beans, warmed

INSTRUCTIONS

1. Preheat oven to 425¡F

2. Combine oil, chipotle chili, garlic, and cumin in a large bowl.

3. Add vegetables and toss to combine.

4. Spread vegetables out evenly onto a sheet pan and sprinkle with salt and pepper.

5. Roast 20 minutes or until portobellos are fork-tender.

6. While vegetables are roasting, heat the beans. When ready to serve, warm the tortillas and spread generously with the refried black beans.

7. Divide vegetables between tortillas, garnish with cilantro.

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SHEET PAN

TARRAGON CHICKEN

S E R V E S 4

INGREDIENTS

½ cup finely chopped tarragon 2 garlic cloves, minced or pressed 2 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 pounds bone-in chicken thighs (skin on) 2 red onions, peeled and sliced (about 4 cups) 1 Tablespoon olive oil

4 thyme sprigs

INSTRUCTIONS

1. In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours or overnight.

3. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well.

4. Arrange chicken over onions and cover with thyme sprigs.

5. Roast until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.

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PAN ROASTED SWEET POTATO

HASH

S E R V E S 4

INGREDIENTS

3 medium sweet potatoes, peeled diced into 1-inch cubes

¼ teaspoon black pepper

¼ teaspoon paprika

4 chicken sausages, cut into half-circles 4 large eggs

2 Tablespoons finely chopped parsley or tarragon

INSTRUCTIONS

1. Preheat the oven to 400¡F.

2. Line a 12 x 17 baking sheet with parchment paper.

3. Spread diced sweet potato on the prepared baking sheet. Drizzle with olive oil. Use a spatula to stir the potatoes so they're coated in oil. Spread potatoes in a single layer. Bake for 10 minutes.

4. Remove from the oven and add sausages to the sheet pan. Spread everything in a single layer again.

5. Bake for another 10 minutes. Remove from the oven and use your spatula to create four spaces for your eggs. Crack one egg into each hole. Sprinkle salt on eggs. Bake for 8 minutes, until whites are firm and yolk is as desired.

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MISO CARROT

& TOFU

S E R V E S 4

INGREDIENTS

2 Tablespoons honey or maple syrup 2 Tablespoons apple cider vinegar 1 Tablespoon miso paste

4 large carrots, cut into ½ inch discs 1 block extra firm tofu

¼ teaspoon each - kosher salt and black pepper

INSTRUCTIONS

1. Preheat the oven to 400¡F and line a sheet pan with parchment paper.

2. Whisk the honey, vinegar, miso paste and olive oil together in a medium boel.

3. Arrange carrots and tofu on the pan in a single layer.

4. Season with salt and pepper.

5. Brush marinade generously over the tofu and drizzle over carrots.

6. Bake in the oven for 30 minutes stirring once if necessary.

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SAUSAGE & PEPPERS W/ FENNEL

S E R V E S 4

INGREDIENTS

2 medium fennel bulbs, sliced lengthwise 1 red onion, thinly sliced lengthwise 3 Tablespoons olive oil

¼ teaspoon kosher salt

¼ teaspoon paprika

6 sweet Italian sausages (about 1½ lb. total) 1 Tablespoon balsamic vinegar

INSTRUCTIONS

2. Combine fennel, red onion on a large rimmed baking sheet. Toss with olive oil, kosher salt and pepper.

3. Arrange sausages on top of vegetables.

4. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25-30 minutes.

5. Transfer to a serving plate and drizzle with vinegar.

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MUSTARD CHICKEN WITH LEEKS

S E R V E S 4

INGREDIENTS

Marinade

1 teaspoon kosher salt 1 teaspoon black pepper 1 lemon, juiced

¼ cup olive oil

2 Tablespoons Dijon mustard 1 Tablespoon honey or maple syrup

1 Tablespoon dried dill, oregano or rosemary

2 pounds chicken pieces (legs, thighs, wings or breasts)

3 large leeks, cleaned and cut in 2-inch pieces 2 pounds baby red potatoes, cut into 1-inch pieces

1 lemon, sliced

1 Tablespoon olive oil

INSTRUCTIONS

2. Place chicken pieces in a large Ziploc bag or glass container w/ lid. Whisk together salt, pepper, lemon juice, olive oil, Dijon mustard and herbs. Pour the marinade over the chicken and marinate for at least 30 minutes.

3. Place the potatoes, leeks and lemon slices on a sheet pan and drizzle with a tablespoon of olive oil. Combine to coat. Sprinkle with a little salt and pepper.

4. Arrange chicken on sheet pan and place under broiler for 3 minutes to brown.

5. Roast for 25-30 minutes, or until chicken is cooked through and potatoes are tender.

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SHEET PAN QUESADILLAS

S E R V E S 4

INGREDIENTS

2 Tablespoons olive oil 4 scallions, chopped

1 large red bell pepper, cored and diced 1 large jalapeño pepper, cored and diced 4 garlic cloves, pressed or minced 2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon black pepper 16 (6-inch) corn tortillas

1 pound cooked shredded chicken

3 to 4 cups shredded Mexican blend or Pepper Jack cheese

½ cup salsa 1 avocado, sliced

¼ cup finely-chopped fresh cilantro

INSTRUCTIONS

2. Toss the scallions, bell pepper, jalapeno with oil and spices. Arrange on a rimmed baking sheet. Roast for 25 minutes, until bell peppers are soft. Scrape off pan and set veggies aside.

3. Space 8 tortillas down on sheet pan. Sprinkle ½ the cheese evenly over the tortillas. Cover with chicken and veggies. Top with remaining cheese and then cover each quesadilla with another tortilla.

4. Bake for 20 minutes or until the quesadillas start to brown and cheese is completely melted.

5. Serve with salsa, avocado slices & fresh cilantro.

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OVEN FAJITAS

S E R V E S 4

INGREDIENTS

1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon paprika

½ teaspoon black pepper freshly ground 1 ½ pounds skirt steak, cut on the bias into strips

3 medium bell peppers, seeded and sliced (any color)

1 medium yellow onion, sliced 1 tablespoon minced fresh garlic 2 limes, cut into wedges

¼ cup fresh cilantro or parsley leaves, chopped 8 corn tortillas, warmed

INSTRUCTIONS

1. Preheat your oven to 400¡F. Lightly oil a large rimmed baking sheet.

2. With a fork, combine chili powder, cumin, paprika, salt and pepper in a small bowl.

3. Toss steak strips, peppers, onions and garlic with olive oil.

4. Coat with seasoning.

5. Arrange onto the baking sheet in a single layer.

6. Bake for 20-25 minutes, or until steak is desired doneness and vegetables are tender.

7. Optional put sheet under broiler for 2-3 minutes for a slight char.

8. Serve fajitas with warm tortillas, a squeeze of lime juice and garnish of cilantro.

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SHEET ROASTED ROOT VEGETABLES

S E R V E S 4

INGREDIENTS

4 medium parsnips, trimmed, peeled and cut in half

4 large carrots, scrubbed and cut into ½”

thick discs

1 pound Dutch yellow potatoes, scrubbed and halved

3 medium golden beets (about 1 ¼ lb.), trimmed, peeled, and cut into thin wedges

1 onion, cut into ½ -inch-thick wedges

¼ cup olive oil

1 teaspoon kosher salt

½ teaspoon black pepper 1 lemon, juiced

5 sprigs fresh thyme, leaves removed and roughly chopped

INSTRUCTIONS

2. In a large bowl, toss the parsnips, carrots, potatoes, beets, and onion with the olive oil, salt, and pepper.

3. Spread the vegetables in an even layer on 2 large rimmed baking sheets.

4. Roast for 20 minutes. Stir and rotate the pans. Continue to roast, until the vegetables are crisp-tender and slightly browned around edges, about 20 to 25 minutes more.

5. Transfer the vegetables to the large bowls, scraping the pan juices into the bowl. Drizzle vegetables with the lemon juice, and sprinkle with thyme. Serve warm.

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SUMMER SHEET PAN SALAD

S E R V E S 4

INGREDIENTS

1 mini baguette of your choice 1 red onion, thinly sliced

1 red, yellow or orange bell pepper, sliced 1 pint cherry tomatoes, cut into halves 1 head Bibb lettuce, torn into pieces

1 small bunch basil leaves, roughly chopped

DRESSING

½ cup olive oil

3 Tablespoons red wine vinegar 1 lemon, juiced

1 garlic clove, minced or pressed

½ teaspoon kosher salt Black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400¡F. Tear the baguette into 1" pieces.

2. Toss bread with onion, bell pepper and tomatoes and olive oil.

3. Spread out into a single layer onto a rimmed baking sheet. Sprinkle with salt and pepper.

4. Bake for 15 minutes, until the bread starts to brown at the edges, but are still tender.

Remove from the oven and let cool on the baking sheet.

5. In a small bowl, whisk the olive oil, red wine vinegar, lemon juice, garlic, and salt and pepper.

6. Toss the sheet pan ingredients with dressing. Line serving dishes with lettuce. Top with dressed vegetables and garnish with basil.

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STEAK & FRIES

S E R V E S 4

INGREDIENTS

2 russet potatoes, cut into 8 wedges 2 Tablespoons olive oil

4 cloves garlic, minced or pressed

½ Tablespoon Italian seasoning

½ cup freshly grated parmesan cheese 4 top sirloin steaks, 1-inch thick

2 tablespoons fresh parsley, chopped

INSTRUCTIONS

1. Preheat oven to 375¡F.

2. Place potatoes in a single layer onto one of a greased baking sheet and drizzle with olive oil, and season with salt, pepper, garlic, Italian seasoning, and Parmesan, gently tossing to combine.

3. Bake for 20-25 minutes, or until golden brown and crisp, tossing occasionally.

4. Preheat oven to broil.

5. Season steaks with salt and pepper, to taste, and place onto the opposite side of the prepared baking sheet in a single layer.

6. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.

7. Serve immediately with garlic butter, and top with parsley. Enjoy!

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ALMOND CRUST

S E R V E S 4

INGREDIENTS

1 pound brussels sprouts, halved 1 pound butternut squash, peeled and cut into 1” cubes

Four 6 oz. white fish fillets (cod, halibut, tilapia, trout, snapper)

5 tablespoons olive oil , divided 1 lemon, zested and juiced

2 cloves garlic , minced or pressed

½ cup finely chopped almonds 1 tablespoon paprika

¼ cup chopped fresh parsley a pinch ground black pepper a pinch sea salt

FOR THE BALSAMIC SAUCE

¼ cup olive oil

2 tablespoons balsamic vinegar 2 tablespoons maple syrup 1 teaspoon Dijon mustard

¼ teaspoon salt , or to taste

1/8 teaspoon ground black pepper , or to taste

INSTRUCTIONS

1. Preheat the oven to 400¡F (200¡C).

2. Arrange the brussels sprouts and butternut squash in a single layer on a baking sheet.

Drizzle with 2 tablespoons olive oil and sprinkle with salt to taste. Roast for 20 minutes.

3. In a medium bowl, combine half of the olive oil (3 tablespoons), lemon juice, garlic, parsley, almonds, and paprika. Mix well. Set aside.

4. Remove the vegetables from the oven and toss. Make some space for the fish and place the cod fillets on the baking sheet. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons olive oil.

5. Top each cod fillet with about a tablespoon of the almond mixture. Press with a back of a spoon to ensure the mixture adheres well.

6. Return to the oven and continue roasting for additional 12-15 minutes depending on the thickness of the cod.

7. Meanwhile, prepare the balsamic sauce by combining the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper in a bowl.

8. Drizzle the vegetables and the fish with the balsamic sauce and serve.