too easy

Five Sheet Pan Supper Recipes You Can Make Tonight

The best part: No clean-up required.

Like one-pot meals, sheet pan suppers fit all your weeknight criteria: Fast, easy, minimal cleanup—and delicious. But, unlike ingredients stewed together in one pot, roasting different items on a baking sheet affords you a wider variety of flavor. Like, say, a pile of juicy bell peppers cooking alongside fresh corn, next to spiced beans, next to jalapenos, which can all be wrapped into a warm burrito shell with avocado, cilantro, and a spritz of lime. Everyone can customize their own plate, picking and omitting ingredients.  These types of meals, friends, are anything but homogenous and soupy.

With sheet pan suppers, there is no sneaky extra work. No pre-boiling, no dough-rolling, and nobody complaining about the dishes. Below, you will find five delicious sheet pan supper recipes.  The ‘‘recipe’’ list is a little unconventional in that no measurements or precise cooking times are listed. This is an inspiration board, to adapt, double-batch, and season how you please. In those cases where one ingredient has a longer cooking time, it is indicated to give a head start accordingly.

To line your sheet pan, I recommend using parchment paper or a reusable baking mat (such as a Silpat®).

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The general formula for a sheet pan supper goes as follows:

Prepare ingredients →  Season → Assemble on sheet pan → Roast → Serve with garnish/sauce.

1. Vegetarian Burritos

Sheet Pan Dinners


  • Bell peppers
  • Red onions
  • Corn
  • Cherry tomatoes
  • Jalapeno peppers
  • Black beans
  • Chili powder
  • Cumin
  • Paprika
  • Salt & pepper
  • To serve: Tortillas, avocado, cilantro, lime

Prepare: Slice vegetables, rinse and drain black beans.

Season: Coat vegetables with olive oil, chili powder, cumin, paprika, salt and pepper.

Assemble: All ingredients in rows on lined sheet-pan.

Roast: At 425° until all ingredients are slightly overcooked and crispy at edges. Wrap tortillas in foil and heat in the oven the last 8 minutes. After, mash the black beans with a fork to make more spreadable. Then, squeeze fresh lime juice over everything. .

Serve with condiments: Unwrap warm burrito shells, scoop in fillings and serve with avocado slices, salsa, chopped cilantro, more fresh lime.

2. Smoky Eggplant with Honey, Balsamic, and Pine Nuts

Sheet Pan DinnersIngredients:

  • Eggplants
  • Smoked cheese (ie: Gouda)
  • Pine nuts
  • Fresh parsley
  • Cumin
  • Salt & pepper
  • Olive oil
  • Honey
  • Balsamic syrup or vinegar

Prepare: Cut eggplants in half. Slice smoked cheese into thick pieces.

Season: In a bowl, combine chopped pine nuts, chopped fresh parsley, cumin, salt and pepper, and a drizzle of olive oil. Set aside.

Assemble: Place eggplants flesh down on lined sheet-pan.

Roast: At 425° for 40 minutes until soft. Turn over and scour the insides with a fork, loosening flesh from shell. Season with salt and pepper. Top with a slice of cheese and pack over nutty crumble. Return to oven and roast another 15 minutes.

Serve with condiments: Sprinkle over more parsley and pine nuts. Drizzle with honey and balsamic.

3. Herb Roasted Chicken & Root Vegetables

Sheet Pan Dinners


  • Boneless, skinless chicken thighs
  • Assorted root vegetables
    • ie: potatoes, turnips, carrots, rutabaga, squash, etc.
  • Spinach
  • Olive oil
  • Rosemary
  • Thyme
  • Salt & pepper
  • Fresh parsley

Prepare: Peel and cut root vegetables into equal sized pieces.

Season: Coat root vegetables and chicken pieces in olive oil, thyme, rosemary, salt and pepper.

Assemble: Spread root vegetables over baking sheet. Set aside chicken thighs until later.

Roast: Only the root vegetables at 425° for 20 minutes. Add the marinated chicken pieces and roast another 15 minutes. Add to the sheet-pan a handful of spinach per person and return to oven for 5 more minutes (or until chicken is done).

Serve with condiments: Sprinkle over fresh parsley and drizzle the roasting juices.

4. Curried Cauliflower, Chickpeas, and Kale with Tahini & Lime Sauce

Sheet Pan Dinners


  • Cauliflower
  • Canned chickpeas
  • Red onion
  • Kale
  • Garlic
  • Olive oil
  • Curry powder
  • Chili powder
  • Dried turmeric
  • Salt & pepper
  • Tahini
  • Lime juice
  • Fresh parsley

Prepare: Cut cauliflower into small florets, slice red onion, drain and rinse chickpeas, de-stem and chop kale.

Season: Coat all above ingredients with olive oil, minced garlic, curry powder, chili powder, turmeric, salt and pepper. In a separate bowl, mix tahini, lime juice, garlic, salt, pepper, and a little water until tangy and salty. Set sauce aside.

Assemble: Spread spiced vegetables evenly on lined sheet-pan.

Roast: At 425° for 15 minutes. Using tongs, remove kale pieces to serving dish. Return sheet-pan to oven for another 10 minutes (or until cauliflower is tender and chickpeas are slightly crispy).

Serve with condiments: Place ingredients on serving dish with kale. Drizzle with the tahini and lime sauce. Sprinkle with more fresh parsley.

5. Savory Breakfast for Dinner

Sheet Pan Dinners


  • Sweet potatoes
  • Chorizo sausages
  • Red onion
  • Bell pepper
  • Zucchini
  • Sun-dried tomatoes
  • Eggs
  • Feta cheese
  • Olive oil
  • Salt & pepper
  • Fresh parsley
  • Optional for serving:: Chili sauce or ketchup

Prepare: Cut sweet potatoes (skin on) into very thin slices. Cut zucchini, onions, and peppers into thick pieces. Roughly chop sun dried tomatoes.

Season: Coat all the vegetables with olive oil, salt and pepper.

Assemble: Prick whole chorizo sausages with a fork. Place on sheet-pan along with the seasoned vegetables.

Roast: At 425° for 20 minutes. Using tongs, remove the sausages and slice into coins. Return them to the sheet-pan and crack open the eggs sunny-side-up style. Season eggs with salt and pepper. Crumble over feta cheese. Return the loaded sheet-pan to oven and roast for another 8-10 minutes (until eggs are done to your liking).

Serve with condiments: Sprinkle over fresh parsley and drizzle chili sauce or ketchup.


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