Cooking dinner, desserts, cakes and slices on a single sheet pan makes a lot of sense. It is quick, easy and produces fabulous combinations of flavors and texture. Sheet-pan cooking is the roasting alternative to one-pot cooking with similar benefits and advantages. Busy people need to be able to prepare healthy flavorsome meals with minimum time and fuss. Single sheet-pan supper meals, snacks and desserts are the answer.
Portion sizes and timing when the various ingredients are added to the pan are critical. The ingredients that take longer to cook such as carrots, squash and other harder vegetables need to be cut into smaller pieces that will roast within the same time as chicken and potatoes. Green vegetables, leeks, mushrooms, herbs and tofu can be added late in the cooking process.
The meat in the recipes can be pork, beef and seafood as well as chicken pieces. Another tip is keep the ingredients in a single layer on the pan and to avoiding crowd the items on the sheet. Allow plenty of space between them to ensure the heat circulates evenly. Also, you need space to turn the foods over when cooking. Finally, choose a shallow pan with very low sides, which allows hot air to circulate around the food items when cooking evenly.
This article provides and array of the best ever savory and sweet sheet pan recipes and tips for choosing the best sheet pans for home cooking. It includes sheet pan recipes for chicken, pork, beef and seafood. There are several fabulous dessert and cake recipes as well. Enjoy!
There are two types of sheet pans available that are designed for different purposes and applications:
► Bun style pans have higher sides that have more gradual slopes. These pans are designed for shallow baking of items such as buns, cakes, cookie bars and are suitable for sheet pan suppers
► Flat Cookie Sheet pans have very small or minimum size raised sides. These sheets are designed for foods such as flat cookies and other items that do not need to be contained. The lack of edges makes it much easier to remove the baked goods from the sheet when cooked.
Sheet pans come in three sizes:
There are many options:
► Steel sheet pans - These are very durable, but some people complain that they do not conduct heat well and can cause uneven cooking
► Aluminum sheet pans - These are durable, do not rust and are very good conductors of heat. However, acidic foods can react with aluminum and despite the denials many people have concerns about whether aliminum pan are a health risk.
► Aluminized steel sheet pans - These are steel sheets that have been dipped in an aluminum coating.
► Ceramic Sheet Pans - Some large flat oven-proof ceramic and glass dishes are suitable. However, they do not conduct heat well and are generally too small for supper meals. They are ideal for desserts as the food can be served in the dish.
► Non-stick sheet pans - Sheet pans come with various non-stick coatings which are useful, but are prone to scratching and some people are concerned about the health risks of these coatings. Parchment paper or baking paper is a good option if you want to avoid having the grease the sheet with butter, margarine or oil.
For sheet pan suppers you need pans with reasonably high sides so that the food is contained. The more sturdy, thicker gauge sheets with rounded and molded corners are easier to clean, but are less conductive and more expensive. These heavy-duty sheets do not bend and get dinged as easily and retain their flat shape. Handles are a good idea, but they are more expensive and harder to fit in a dishwasher. Baking sheets with handles make it easier to remove hot pans from the oven without having to use a large potholder or cloth which can damage the baked goods. It is worth paying a little more for sturdy, high-quality baking sheets that will last a lifetime without deforming or corroding.
Preheat the oven to to 450 degrees F (230 degrees C). Prepare a rub for the chicken pieces by mixing the garlic, 1 tablespoon of olive oil, paprika, 1/4 teaspoon of salt, thyme and 1/4 teaspoon pepper in a cup. Rub all over the chicken pieces. Combine the Brussels sprouts, lemon, shallots, 2 tablespoons oil, salt and pepper in a small bowl. Distribute the Brussels sprouts over a rimmed baking sheet that has been grease with oil and lined with parchment paper. Insert the chicken pieces among the Brussels sprouts. Roast the chicken and Brussels sprouts for 20-25 minutes, or until the chicken is cooked in the center. Serve hot with a yogurt based sauce.
Preheat the oven to 425 degrees F (220 degrees C). Coat 2 rimmed baking sheets with cooking spray and baking paper. Slice the dried tofu into 1-inch (2 cm) cubes and place in a large bowl. Add the sesame seeds, 2 tablespoons black bean sauce and 1 tablespoon sesame oil and toss to coat the tofu. Spread the tofu cubes over a baking sheet in a single layer. Roast the tofu on the lower rack rack of the oven, flipping the cubes twice, until browned on all side (about 25 to 30 minutes). Using the same large bowl toss the mushrooms, cabbage, scallion pieces with the remaining 1 tablespoon sesame oil and 1/2 tablespoon black bean sauce. Spread the vegetables evenly in a single layer on the second greased baking sheet. Roast the vegetables for about 20 minutes. Add them when the tofu has been in the oven for 10 minutes, so that all items finish cooking at the same time. Transfer the vegetables to serving bowls, add a portion of the tofu, drizzle with hot sauce, sherry or rice wine and extra sesame seeds and fresh herbs.
Preheat oven to 400 degrees F (200 degrees C). Prepare the sauce by combining the chilli with the vinegar seasoned with salt and pepper in a small bowl. Set aside for 10 minutes to soften the chillies. Then, add the capers and set the sauce aside. Next, add the broccoli to a greased rimmed baking sheet and drizzle on 2 tablespoons of oil. Season with salt and pepper. Roast for 12-15 minutes, or until the broccoli are browned and starting to crisp on the outside and get tender on the inside. Rub the salmon fillets over with olive oil and season with salt and freshly ground black pepper. Place the salmon pieces on the baking sheet and roast for 10-15 minutes until the salmon is just cooked through. Serve salmon and broccoli hot drizzled with chilli vinaigrette and fresh herbs.
Preheat oven to 400 degrees F (200 degrees C). Boil the potatoes in lightly salted water until almost tender (about 7 minutes) and drain. Place the chicken thighs in a small bowl, drizzle with 1 tablespoon lime juice and season with lots of salt and pepper. In another bowl, add the orange juice, chilli powder, paprikas, grated orange peel, dried oregano, ground cumin and 1/2 teaspoon salt and mix well. Rub this mixture all over chicken to coat all sides. Arrange the potato wedges on the baking sheet amongst the chicken. Drizzle a little olive oil over the potatoes and chicken. Place the baking sheet in the preheated oven for about 20 minutes. Increase the oven temperature to 425 degrees F (220 degrees C). Turn the potato wedges and chicken pieces over on the pan and bake for an additional 10-15 minutes. Pour the chicken broth into the pan and add the chopped parsley, 1 tablespoon chopped cilantro. Turn the chicken and potato pieces over again and bake for another 5-10 minutes, until the chicken is cooked through to the center and the sauce thickens. Mix in the olives and season with salt, pepper and extra lime juice. Serve hot with some extra herbs sprinkled on top.
Preheat oven to 450 degrees F (230 degrees C). Grease and a heavy, rimmed baking sheet with parchment paper. Make small cuts in the pork slices with the tip of a paring knife. Place the slices in a dish, with the wine to marinate for 30 minutes at room temperature. Put the onions in a separate bowl, season with pepper and salt and drizzle with 1 tablespoon of olive oil. Toss gently to coat the onion slices while leaving them intact. Place the onion slices onto the baking sheet in a single layer. Add the sage and 2 tablespoons of olive oil to the same bowl, season with salt and pepper and toss the potatoes to coat thoroughly. Transfer the potatoes to the sheet, spreading out between the onions. Transfer the baking sheet to the oven and roast until the potatoes start to darken around the edges (about 20 minutes). Meanwhile, remove pork from the marinade, drain, pat dry and season with salt and pepper. Place 2 prosciutto slices on top of each pork slice. Position the pork slices on top of the half cooked potatoes and onions. Roast in the oven for 10-15 minutes until the pork is cooked. Let rest for 5–10 minutes and serve hot.
Preheat oven to 400 degrees F (200 degrees C). Rub the turkey pieces all over with salt and freshly ground black pepper. Place the turkey on a large rimmed baking sheet and roast for 30 minutes after covering with aluminium foil. Then, remove the foil and roast for another 15 minutes. While the turkey is roasting prepare the vegetables. Peel the sweet potato and cut into small even sized cubes. Slice the red onion into quarters, and then halve each section. Cut celery into 1 inch (2 cm) sections. Place all the vegetables in a bowl, sprinkle with fresh thyme and salt and drizzle over 2 tablespoons of olive oil. Remove the turkey from the oven when cooked, and set aside. Increase the oven temperature to 425 degrees F (220 degrees C). Spread the vegetables over the pan in a single layer and roast uncovered for 20 minutes. Put the bread cubes in a bowl and pour in 2 tablespoons of melted butter, the chicken stock and mix well. In a separate bowl combine the cranberries, chestnuts, ground savory, fresh thyme and green beans. Remove the pan from oven and place the turkey pieces among the vegetables. Press the bread cube mixture around the turkey pieces. Sprinkle the chestnuts, green beans and cranberries, and pour on the melted butter all over the turkey and vegetables on the sheet pan. Roast everything combined for 20 minutes. Carve the turkey and serve hot.
Preheat the oven to 400 degrees F (200 degrees C). Using a large bowl, combine the salt, chilli powder, oil, garlic, onion and peppers. Add the chicken and toss to coat all surfaces. Spread the chicken pieces and vegetables evenly on a rimmed baking sheet. Bake for 25-30 minutes, until the chicken is cooked through and the vegetables are tender, flipping over the items several times. Divide the fajita mixture among the warm flour tortillas and serve hot.
Fish is problematic when cooked on a sheet pan because of its delicate flavors and quick cooking time. You need to partially cook the vegetables first on the pan or to pair it with a vegetable that will cook in less than 15 minutes.You also need to choose the vegetables carefully as partners for the fish.
Heat oven to 400 degrees F (200 degrees C). Remove the thyme leaves from half the stalks and finely chop them. Wash and dry the fish and rub all over with salt, freshly ground black pepper and the chopped thyme leaves. Set aside to rest at room temperature. Then, spread the pepper slices over a rimmed sheet pan and toss with 1/2 teaspoon salt, pepper and 1 1/2 tablespoons of oil. Lay the remaining thyme sprigs over the pepper slices. Place the sheetpan in the oven and roast, tossing occasionally for 15-20 minutes, or until peppers are just starting to soften. Increase the oven temperature to 500 degrees F (260 degrees C). Move the peppers to the edges of the pan, and place the fish in the center and drizzle with olive oil. Sprinkle olives over the top of fish and peppers. Roast until the fish turns opaque. Flip over and cook for 6-10 minutes, or until the fish is just cooked through. Do not overcook the fish (it does not need to be browned). Meanwhile, make a simple vinaigrette by combining the garlic, vinegar parsley, with a pinch of salt in a bowl and whisk with a little olive oil. Serve fish and peppers drizzled with the vinaigrette.
Preheat oven to 4450 degrees F (230 degrees C). Grease a sheet pan with olive oil, and line with parchment paper. Place the fennel seed, garlic, bell pepper, olives, tomatoes and artichoke hearts in pan in a single layer. Place the fish on top of the vegetables. Sprinkle the orange peel, capers on top and pour on the orange juice. Season with salt and pepper. Bake for 30 minutes or until vegetables are tender and fish is cooked through. Serve hot.
Preheat the oven to 375 degrees F (190 degrees C). Rinse the shrimp and place on a heavy rimmed baking sheet in a single layer. Dot with dollops of butter and bake the shrimp until opaque. Place the red pepper, parsley, salt, lemon juice, garlic and cold butter into the bowl of a food processor. Pulse until combined. Then, pour over the shrimp and bake for 5 minutes longer. Serve with hot crusty bread after allowing the prawns to cool slightly so they can be peeled.
For the cake
For the frosting
Combine the flour, sugar and salt in a large bowl. Melt the butter in a saucepan, add the cocoa, mix and then add 1 cup of boiling water. Keep the mixture boiling for about 30 seconds, and then turn off heat. Pour over the flour mixture in the bowl and stir to mix and cool the batter. Pour the buttermilk into a small bowl and add the baking soda, vanilla and beaten eggs. Then, stir this buttermilk mixture into the butter and chocolate batter mixture. Pour into a 18 x 13 inches (46 x 33 cm) sheet pan and bake at 350 degrees F (175 degrees C) for 20-25 minutes. To make the icing, melt the butter in a saucepan. Add the cocoa, mix through and then turn off the heat. Add the vanilla, icing sugar, buttermilk and combine well. Add the finely chopped pecans. Mix well and pour over warm cake. Cut into squares and serve at room temperature.