When it comes to making meals that are big on flavor and low on fuss, the sheet pan is queen. Cooking proteins and vegetables together on one pan not only helps to streamline the prep (and make cleanup a breeze), but it also maximizes flavor and caramelization (aka those delicious crispy brown bits). These recipes use the humble sheet pan to create dynamic, delicious dinners for any occasion.
If you’ve read my cookbooks or blog (FromScratchFast.com), you’ll know that I’m a texture and flavor fanatic. I crave dishes that are easy to make but vibrant and colorful. One of the best ways to elevate a simple meal is to whip up a sauce. Sauces are my secret weapon, and they don’t have to be complicated or time-consuming, either. Here, no-cook sauces and a simple glaze transform these sheet-pan suppers into something special. An herby salsa verde brightens up roasted chicken thighs with broccoli, potatoes, and red onion. A mint and dill yogurt sauce provides a cool, creamy base for roasted cauliflower steaks with tomatoes and chickpeas. Store-bought hoisin creates a sticky-sweet glaze on turkey meatballs, which are served in lettuce wraps with spiced carrots. And a verdant green goddess sauce ties together sliced flank steak, asparagus, scallions, and radishes for a restaurant-worthy dinner.
You’ll need a large rimmed baking sheet for these recipes. Measuring 18×13 inches, they’re sometimes referred to as half-sheet pans (restaurant kitchens use the larger full size, which are too big for most home kitchens). They’re the workhorses of my kitchen (I own five), and I use them for everything from roasting meats and vegetables to making breadcrumbs and cookies to freezing cakes and in-season berries.
These sheet-pan suppers are as fitting on a busy weekday served straight from the pan at the counter as they are at a fancy dinner party with guests. They’re some of my family’s staples, and I hope they’ll become part of your repertoire as well.