These fall dinners put the protein, the vegetables and the sauce on one pan, from sheet pan chicken with sweet potatoes to sausage, pork, salmon and a vegetarian chickpea tray. Pick one in a minute from the table, check doneness with an instant-read thermometer, then scroll to its recipe card.
On nights you would rather skip the oven, the easy crockpot recipes are the other hands-off way to a fall dinner.
Roast at 400 to 425°F, give dense vegetables a head start and cook chicken to 165°F and pork to 145°F.
Quick answer
Want easy fall dinners that fit on one pan? Make the maple-Dijon sheet pan chicken (1) or the sausage with apples and butternut squash (2). Roast at 400 to 425°F on a half sheet pan, start dense vegetables first, and cook chicken to 165°F and pork to 145°F. Every one of these 26 easy sheet pan dinners serves four.
Pick the right one of 26 fall sheet pan dinners in one minute
| Preview | Idea | Best for | Hands-on time | Avoid if | Get it |
|---|---|---|---|---|---|
| 1. Maple-Dijon Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts | A first fall sheet pan dinner | 15 min · roast 35 min | You want no sweet at dinner | Jump to recipe | |
| 2. Sheet Pan Sausage with Apples and Butternut Squash | A fast weeknight with no chopping drama | 15 min · roast 30 min | Butternut squash is hard to peel for you | Jump to recipe | |
| 3. Honey Garlic Sheet Pan Chicken Thighs and Carrots | Chicken thighs that stay juicy | 10 min · roast 40 min | You want skinless meat | Jump to recipe | |
| 4. Sheet Pan Pork Tenderloin with Apples and Onions | A dinner party meal on a weeknight | 15 min · roast 30 min | You do not eat pork | Jump to recipe | |
| 5. Harvest Sheet Pan Chicken with Butternut Squash and Cranberries | A dinner with a holiday feel | 15 min · roast 40 min | You dislike dried fruit with meat | Jump to recipe | |
| 6. Sheet Pan Gnocchi with Sausage and Fall Vegetables | A pasta night with one pan to wash | 10 min · roast 25 min | You need it gluten-free | Jump to recipe | |
| 7. Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes | Company-worthy without extra effort | 15 min · roast 35 min | You dislike sweet and sour | Jump to recipe | |
| 8. Sheet Pan Steak and Potatoes with Garlic Butter | A weekend-feel steak dinner | 15 min · roast 35 min | You want steak seared in a skillet | Jump to recipe | |
| 9. Maple Glazed Sheet Pan Salmon with Acorn Squash | A light fall dinner in 35 minutes | 15 min · roast 30 min | You do not eat fish | Jump to recipe | |
| 10. Sheet Pan Chicken Fajitas | A family dinner everyone builds themselves | 15 min · roast 20 min | You need it low-carb with no tortillas | Jump to recipe | |
| 11. Sheet Pan Turkey Meatballs with Sweet Potatoes | Kids and picky eaters | 20 min · roast 30 min | You are avoiding gluten | Jump to recipe | |
| 12. Sheet Pan Pork Chops with Apples and Sweet Potatoes | A cozy Sunday dinner | 15 min · roast 35 min | Your chops are thin | Jump to recipe | |
| 13. Cajun Sheet Pan Shrimp and Sausage | A 30-minute dinner for a rushed night | 10 min · roast 20 min | You have a shellfish allergy | Jump to recipe | |
| 14. Sheet Pan Chicken Sausage with Cauliflower and Delicata Squash | A lighter sausage dinner | 15 min · roast 30 min | You dislike cauliflower | Jump to recipe | |
| 15. Sheet Pan Ranch Chicken and Potatoes | The picky-eater dinner | 10 min · roast 40 min | You dislike dill | Jump to recipe | |
| 16. Sheet Pan Kielbasa with Cabbage and Potatoes | A cheap, filling dinner | 15 min · roast 40 min | You dislike cabbage | Jump to recipe | |
| 17. Sheet Pan Chicken Shawarma with Cauliflower | A dinner with bold flavor | 20 min · roast 35 min | You want a mild dinner | Jump to recipe | |
| 18. Sheet Pan Meatloaf with Roasted Root Vegetables | A comfort dinner without a loaf pan | 20 min · bake 55 min | You want a tender, sliced loaf | Jump to recipe | |
| 19. Sheet Pan Pumpkin Spice Chicken Thighs | A fall flavor with no baking spices overload | 10 min · roast 35 min | You dislike cinnamon with meat | Jump to recipe | |
| 20. Sheet Pan Pierogi with Kielbasa and Brussels Sprouts | The laziest dinner on the page | 10 min · roast 30 min | You want a lighter dinner | Jump to recipe | |
| 21. Lemon Herb Sheet Pan Chicken and Potatoes | A bright, simple dinner | 10 min · roast 45 min | You dislike citrus | Jump to recipe | |
| 22. Hot Honey Sheet Pan Chicken with Butternut Squash | A sweet and spicy dinner | 15 min · roast 40 min | You avoid spicy food | Jump to recipe | |
| 23. Sheet Pan Pork Tenderloin with Cranberry Glaze | A holiday-style dinner on a weeknight | 15 min · roast 30 min | You do not like sweet and tart glazes | Jump to recipe | |
| 24. Sheet Pan Chicken Parmesan with Roasted Broccoli | A family favorite without frying | 20 min · roast 25 min | You need dairy-free | Jump to recipe | |
| 25. Sheet Pan Turkey Breast with Root Vegetables | A small Thanksgiving plate for any weeknight | 20 min · roast 35 min | You want a whole bird | Jump to recipe | |
| 26. Sheet Pan Chickpeas with Sweet Potato and Kale | A vegetarian fall dinner | 15 min · roast 35 min | You need nut and seed free | Jump to recipe |
For a first try, pick the maple-Dijon sheet pan chicken (1) or the pumpkin spice thighs (19). Both need about 15 minutes of work and one pan.
1. Maple-Dijon Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts
This is the baseline for the page: chicken breasts, sweet potato cubes, Brussels sprouts and apple wedges under a maple and Dijon glaze with garlic, thyme and cider vinegar. It is sweet first, then tangy, and the apples soften into the pan juices.
The catch is the breast. Sliced into even cutlets it stays juicy, left whole it dries out before the sweet potatoes are soft. Cut the potatoes small and the chicken thin, and everything finishes together.
Maple-Dijon Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts
Course: Main CourseDifficulty: Easy4
servings15
minutes35
minutesThis is the baseline for the page: chicken breasts, sweet potato cubes, Brussels sprouts and apple wedges under a maple and Dijon glaze with garlic, thyme and cider vinegar. The catch is the breast.
Ingredients
1 1/2 lb boneless skinless chicken breasts, sliced into cutlets about 3/4 inch thick
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
12 oz Brussels sprouts, trimmed and halved
1 large apple, cored and cut into wedges
3 tablespoons olive oil
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- Heat the oven to 425°F with a rack in the middle and line a half sheet pan with parchment.
- Toss the sweet potato cubes with 1 tablespoon of the oil, 1/2 teaspoon of the salt and a little pepper, and spread them over half the pan.
- Roast the sweet potatoes for 10 minutes while you make the glaze, because they need a head start.
- Whisk the maple syrup, Dijon, cider vinegar, garlic, thyme, the remaining oil and salt in a bowl, and pour half of it over the chicken cutlets.
- Toss the Brussels sprouts and apple wedges with a spoonful of the remaining glaze, then pull the pan out and add them with the chicken in a single layer.
- Roast for 15 minutes, until the sprouts have browned edges and the sweet potatoes are starting to brown.
- Brush the rest of the glaze over the chicken and roast for 8 to 10 minutes more, until the thickest piece reads 165°F inside.
- Rest the pan for 5 minutes, spoon the pan juices over everything and serve straight from the pan.
Notes
- Cut the cutlets to the same thickness so they finish together. Swap the apple for pear if that is what you have. Leftovers keep 3 days covered in the fridge and reheat in a 375°F oven for 10 minutes.
2. Sheet Pan Sausage with Apples and Butternut Squash
Smoked sausage does the seasoning here, so the pan needs little more than oil, sage and a little maple. Apples and butternut squash roast in the sausage fat and come out sweet with browned edges.
This is the quickest of the sausage dinners on this page, because the sausage is already cooked and only needs to heat and brown. It suits a night when you want dinner in the oven in 10 minutes.
4
servings15
minutes30
minutesSmoked sausage does the seasoning here, so the pan needs little more than oil, sage and a little maple. This is the quickest of the sausage dinners on this page, because the sausage is already cooked and only needs to heat and brown.
Ingredients
14 oz smoked sausage, sliced into 1-inch coins
1 small butternut squash (about 2 lb), peeled and cut into 3/4-inch cubes
2 firm apples, cored and cut into wedges
1 red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried sage
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
Directions
- Heat the oven to 425°F and set two half sheets of the aluminum baking sheet set on separate racks so nothing crowds.
- Toss the squash cubes with 2 tablespoons of the oil, the sage, salt and pepper on the first pan.
- Roast the squash for 12 minutes, until the edges are just starting to color.
- Toss the apples and onion wedges with the remaining oil, the paprika and the maple syrup on the second pan.
- Add the sausage coins to the apple pan, spread everything in one layer and roast it for 10 minutes.
- Move the squash and the sausage pans around, and swap the racks so both brown evenly.
- Roast both pans for 8 to 10 minutes more, until the squash is fork-tender and the sausage has browned edges.
- Combine the pans, sprinkle with the cider vinegar and parsley, and serve hot.
Notes
- Use a firm apple such as Honeycrisp so it holds its shape. Pre-cut squash saves the peeling. Keep leftovers in a covered container for up to 4 days.
3. Honey Garlic Sheet Pan Chicken Thighs and Carrots
Bone-in chicken thighs and carrots roast in a honey and garlic glaze that turns sticky and brown. The skin crisps while the carrots pick up the sauce from the pan.
Dark meat is forgiving, so this is the one to pick if you have been burned by dry breasts. Use a thermometer anyway: thighs are done at 165°F, but they taste best a little past it.
4
servings10
minutes40
minutesBone-in chicken thighs and carrots roast in a honey and garlic glaze that turns sticky and brown. Dark meat is forgiving, so this is the one to pick if you have been burned by dry breasts.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lb), patted dry
1 1/2 lb carrots, peeled and cut into 2-inch sticks
3 tablespoons olive oil
1/4 cup honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon red pepper flakes (optional)
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the carrots with 1 tablespoon of the oil, a pinch of the salt and spread them down both long sides of the pan.
- Rub the thighs with the remaining oil, salt, pepper and paprika, and set them skin side up in the middle of the pan.
- Whisk the honey, garlic, soy sauce and rice vinegar in a small bowl.
- Roast the thighs and carrots for 20 minutes without opening the oven door.
- Spoon half the honey sauce over the thighs and carrots, then roast for 10 minutes more.
- Spoon on the remaining sauce and check with a instant-read thermometer; the thickest thigh should read at least 165°F.
- Roast 5 more minutes if needed, rest the pan for 5 minutes and garnish with the parsley and pepper flakes.
Notes
- Add the sauce in two stages so the honey does not burn. Skinless thighs need about 10 minutes less. Store leftovers up to 3 days and reheat in a 375°F oven until hot.
4. Sheet Pan Pork Tenderloin with Apples and Onions
A pork tenderloin roasts in about 25 minutes, which is faster than the vegetables around it need, so this recipe slices the apples and onions thin. They soften in the pan juices while the pork browns.
The risk with tenderloin is overcooking. Pull it at 145°F, rest it, and it slices into pink-tinged, juicy rounds. A sharp mustard rub gives it a tangy crust that works with the sweet apples.
4
servings15
minutes30
minutesA pork tenderloin roasts in about 25 minutes, which is faster than the vegetables around it need, so this recipe slices the apples and onions thin. The risk with tenderloin is overcooking.
Ingredients
2 pork tenderloins (about 1 lb each), silver skin removed
3 firm apples, cored and sliced 1/2 inch thick
2 large yellow onions, sliced into half moons
3 tablespoons olive oil
2 tablespoons whole-grain mustard
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1/2 cup chicken broth
Directions
- Heat the oven to 425°F and place a half sheet pan in the oven while it heats.
- Toss the apples and onions with 2 tablespoons of the oil, the brown sugar, half the thyme, and a pinch of salt.
- Mix the mustard, garlic, remaining thyme, salt, pepper and remaining oil, and rub it over the tenderloins.
- Pull the hot pan out, spread the apples and onions over it, and nestle the tenderloins on top.
- Roast for 12 minutes, then stir the apples and onions and turn the pork once.
- Roast 10 to 12 minutes more, until a digital meat thermometer reads 145°F in the thickest part of the pork.
- Move the pork to a board and let it rest 5 to 10 minutes while the apples and onions roast a few minutes longer if still pale.
- Pour the broth and cider vinegar into the hot pan, scrape up the browned bits, then slice the pork and spoon the pan sauce over it.
Notes
- Tenderloins vary in thickness, so start checking at 20 minutes. Sliced thin, the apples go soft but not mushy. Leftovers keep 3 days in the fridge.
5. Harvest Sheet Pan Chicken with Butternut Squash and Cranberries
Chicken thighs, squash cubes and red onion roast together, then dried cranberries and pecans go on for the last few minutes. The result is sweet, tart and crunchy in one pan, a good dish for a Sunday table.
The order matters. Cranberries go in late because they scorch in a hot oven, and the pecans join them for the same reason. Add them too early and you serve bitter fruit.
Harvest Sheet Pan Chicken with Butternut Squash and Cranberries
Course: Main CourseDifficulty: Easy4
servings15
minutes40
minutesChicken thighs, squash cubes and red onion roast together, then dried cranberries and pecans go on for the last few minutes. The order matters.
Ingredients
1 3/4 lb boneless skinless chicken thighs
1 medium butternut squash (about 2 lb), peeled and cut into 3/4-inch cubes
1 red onion, cut into wedges
1/2 cup dried cranberries
1/3 cup pecan halves
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the squash and onion wedges with 2 tablespoons of the oil, half the salt and the sage, and spread them across the pan.
- Roast the vegetables for 12 minutes, until they begin to brown at the edges.
- Rub the thighs with the remaining oil, thyme, salt and pepper while the vegetables roast. Pasture-raised thighs work well here.
- Push the vegetables aside, add the thighs in one layer and brush them with the maple syrup.
- Roast for 15 minutes, then scatter the cranberries and pecans over the squash.
- Roast 5 to 8 minutes more, until the chicken reaches 165°F and the nuts smell toasted.
- Drizzle the balsamic over the pan, rest for 5 minutes and serve with the pan juices.
Notes
- Use pre-cut squash to save time. Swap pecans for walnuts if you prefer. Store the chicken and squash together for up to 3 days and add fresh nuts when serving.
6. Sheet Pan Gnocchi with Sausage and Fall Vegetables
Shelf-stable gnocchi go straight onto the pan, no boiling, and roast until crisp outside and soft inside. Italian sausage, peppers and kale keep them company, so the pan is one meal.
This is the pasta night of the page. It saves a pot, and it browns gnocchi the way a skillet would, if the pan is not crowded and the gnocchi sit on a nonstick surface.
4
servings10
minutes25
minutesShelf-stable gnocchi go straight onto the pan, no boiling, and roast until crisp outside and soft inside. This is the pasta night of the page.
Ingredients
16 oz shelf-stable potato gnocchi
12 oz Italian sausage links, sliced into coins
1 red bell pepper, cut into strips
1 small red onion, cut into wedges
8 oz cremini mushrooms, halved
3 cups chopped kale, stems removed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup grated Parmesan
Directions
- Heat the oven to 425°F and line a half sheet pan with a silicone baking mat, which helps the gnocchi brown without sticking.
- Toss the gnocchi, sausage coins, pepper, onion and mushrooms with 2 tablespoons of the oil, the Italian seasoning, salt and pepper.
- Spread everything in a single layer; if it overlaps, use a second pan so the gnocchi crisp instead of steaming.
- Roast for 12 minutes, until the sausage starts to brown.
- Stir the pan and roast 8 minutes more, until the gnocchi are golden and puffed.
- Toss the kale with the garlic and remaining oil in a small bowl.
- Add the kale to the pan and roast for 3 to 4 minutes, until it wilts at the edges.
- Sprinkle with the Parmesan, toss once and serve while the gnocchi are crisp.
Notes
- Keep the pan single-layered for crispness. Use chicken sausage for a lighter dinner. Leftovers keep 3 days and crisp again in a skillet.
7. Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes
Roasted grapes burst into a syrup that blends with balsamic vinegar and coats the chicken and the sprouts. It tastes like a restaurant dish and takes about the same hands-on time as the maple chicken.
Add the grapes late. They need only 10 minutes, and longer turns them to leather. Brush the glaze on with a silicone brush so it goes on evenly without pooling.
Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes
Course: Main CourseDifficulty: Easy4
servings15
minutes35
minutesRoasted grapes burst into a syrup that blends with balsamic vinegar and coats the chicken and the sprouts. Add the grapes late.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lb)
1 1/2 lb Brussels sprouts, trimmed and halved
2 cups red seedless grapes
1 small shallot, sliced
4 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the Brussels sprouts and shallot with 2 tablespoons of the oil and half the salt, and spread them at the edges of the pan.
- Rub the thighs with 1 tablespoon of the oil, the rosemary, salt and pepper, and place them skin side up in the middle.
- Roast for 20 minutes, until the skin starts to crisp and the sprouts brown.
- Whisk the balsamic, honey, garlic, mustard and remaining oil in a bowl.
- Brush the glaze over the chicken with a heat-resistant silicone brush and toss the grapes with the rest of it.
- Add the grapes to the pan and roast for 10 to 12 minutes, until they blister and the chicken reads 165°F.
- Rest the pan for 5 minutes and spoon the syrupy juices over the chicken and sprouts.
Notes
- Use boneless breasts and cut the time by 10 minutes if you prefer. Keep the grapes whole so they burst in the oven. Store leftovers 3 days.
8. Sheet Pan Steak and Potatoes with Garlic Butter
Sirloin steaks and baby potatoes share one pan, with a garlic and herb butter melting over the finished steaks. It is the dinner for when everyone wants a steakhouse feel with no skillet.
Potatoes need a long head start, so they roast alone first. The steaks join them for the last 10 minutes and finish at 145°F with a cooling rack under them if you want less sweat on the pan.
4
servings15
minutes35
minutesSirloin steaks and baby potatoes share one pan, with a garlic and herb butter melting over the finished steaks. Potatoes need a long head start, so they roast alone first.
Ingredients
4 sirloin steaks, 1 inch thick (about 6 oz each), patted dry
1 1/2 lb baby potatoes, halved
8 oz green beans, trimmed
3 tablespoons olive oil
4 tablespoons butter, softened
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon lemon juice
Directions
- Heat the oven to 425°F and set a rack on a half sheet pan from the baking sheet and wire rack set, then heat the empty pan for 5 minutes.
- Toss the halved potatoes with 2 tablespoons of the oil, half the salt and the paprika.
- Spread the potatoes cut side down on the hot pan and roast for 20 minutes without stirring.
- Mix the butter with the garlic, parsley, thyme and lemon juice in a small bowl, and chill it while the potatoes roast.
- Rub the steaks with the remaining oil, salt and pepper, and toss the green beans with a drizzle of oil.
- Push the potatoes to one side, add the steaks and green beans, and roast for 8 to 10 minutes.
- Check with a thermometer: 145°F is medium, which is the USDA minimum, so roast a few more minutes if the steaks read lower.
- Top each steak with a spoon of garlic butter, rest the pan for 5 minutes and serve.
Notes
- Thinner steaks need less time, so check at 6 minutes. Use grass-fed cuts when you can. Pasture-raised beef cuts are one source for the steak. Store leftovers 3 days, sliced and covered.
9. Maple Glazed Sheet Pan Salmon with Acorn Squash
Acorn squash rings roast first, then salmon fillets with a maple and soy glaze go on top for just 12 minutes. The glaze caramelizes on the fish and the squash edges.
Salmon is done at 145°F, and the flesh should flake with a fork. Because the fish cooks fast, the squash gets a head start. Line the pan with parchment, since maple glaze is hard to scrub from bare metal.
4
servings15
minutes30
minutesAcorn squash rings roast first, then salmon fillets with a maple and soy glaze go on top for just 12 minutes. Salmon is done at 145°F, and the flesh should flake with a fork.
Ingredients
4 skin-on salmon fillets (about 6 oz each)
1 large acorn squash, seeded and cut into 3/4-inch half moons
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 lemon, cut into wedges
2 cups fresh green beans
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment paper sheets.
- Toss the acorn squash half moons with the oil, half the salt, the pepper and thyme, and spread them in a single layer.
- Roast the squash for 15 minutes, until the cut sides begin to brown.
- Whisk the maple syrup, soy sauce, mustard and garlic in a bowl.
- Push the squash aside, add the salmon skin side down and the green beans, and brush the glaze over the fish.
- Roast for 10 to 12 minutes, until the salmon flakes and reads 145°F.
- Brush the remaining glaze on the squash for the last 2 minutes of cooking.
- Squeeze lemon over the pan, rest 3 minutes and serve straight from the pan.
Notes
- Pat the fish dry first so the glaze sticks. Slice the squash with the skin on, because it is edible. Salmon keeps 2 days in the fridge and tastes best cold over a salad.
10. Sheet Pan Chicken Fajitas
Strips of chicken, peppers and onions roast with chili powder, cumin and lime. They char at the edges like a skillet batch but need no stirring.
Cut everything to the same width so it cooks at the same pace. Warm the tortillas in foil at the end, and serve the pan on the table so people build their own plates.
4
servings15
minutes20
minutesStrips of chicken, peppers and onions roast with chili powder, cumin and lime. Cut everything to the same width so it cooks at the same pace.
Ingredients
1 1/2 lb boneless skinless chicken breasts, sliced into 1/2-inch strips
3 bell peppers (mixed colors), sliced into strips
1 large red onion, sliced into thick half moons
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
2 limes, one juiced and one cut into wedges
8 small flour or corn tortillas
1/2 cup chopped cilantro
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Mix the chili powder, cumin, paprika, garlic powder and salt in a small bowl.
- Toss the chicken strips with 1 tablespoon of the oil and half the spice mix in a large bowl.
- Toss the peppers and onion with the remaining oil and spices in a second bowl, and spread them on the pan.
- Roast the vegetables for 8 minutes, then add the chicken in a single layer.
- Roast for 10 to 12 minutes, using long tongs to turn the strips once, until the chicken is white and reads 165°F.
- Squeeze the lime juice over the pan and toss.
- Warm the tortillas in foil in the oven for the last 3 minutes and serve with cilantro and lime wedges.
Notes
- Slice the chicken against the grain for tender strips. Leftovers make good burrito bowls. Store the filling 3 days in the fridge.
11. Sheet Pan Turkey Meatballs with Sweet Potatoes
Turkey meatballs stay moist with grated onion and a splash of milk soaked into breadcrumbs, and they roast beside sweet potato cubes with a pinch of cinnamon. Sage ties the pan to fall without feeling heavy.
Lean turkey dries out fast, so the breadcrumb paste matters. Roast the meatballs at 425°F so they brown quickly, and check one at 165°F before you pull the pan. Our pasture-raised ground turkey source is one option for the meat.
4
servings20
minutes30
minutesTurkey meatballs stay moist with grated onion and a splash of milk soaked into breadcrumbs, and they roast beside sweet potato cubes with a pinch of cinnamon. Lean turkey dries out fast, so the breadcrumb paste matters.
Ingredients
1 1/4 lb ground turkey
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup panko breadcrumbs
1/4 cup milk
1 egg
1 small yellow onion, grated
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1/2 teaspoon ground cinnamon
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the sweet potato cubes with 2 tablespoons of the oil, the cinnamon and half the salt, and roast them alone for 10 minutes.
- Stir the panko and milk in a large glass mixing bowl and let it sit 3 minutes until it forms a paste.
- Add the turkey, egg, onion, garlic, sage, remaining salt and pepper and mix gently until just combined.
- Roll the mixture into 16 meatballs, about 2 tablespoons each, with wet hands.
- Pull the pan out, stir the sweet potatoes and add the meatballs in the open spaces.
- Brush the meatballs with the remaining oil and roast for 15 to 18 minutes.
- Check that a meatball reads 165°F inside, roast a few more minutes if not, and rest 3 minutes.
Notes
- Wet hands stop the turkey from sticking. Freeze uncooked meatballs on a tray for 1 hour and bag them for up to 3 months. They go well with the crockpot meatballs sauce ideas.
12. Sheet Pan Pork Chops with Apples and Sweet Potatoes
Bone-in pork chops, apple wedges and sweet potato cubes roast with a rub of sage, garlic and brown sugar. The chops pick up color while the apples soften around them.
The key is thick chops, about 1 inch, and a pan that is not crowded. Thin chops dry out before the potatoes soften, so cut the sweet potatoes small and give them a head start.
4
servings15
minutes35
minutesBone-in pork chops, apple wedges and sweet potato cubes roast with a rub of sage, garlic and brown sugar. The key is thick chops, about 1 inch, and a pan that is not crowded.
Ingredients
4 bone-in pork chops, 1 inch thick (about 8 oz each)
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
2 apples, cored and cut into wedges
1 small red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Directions
- Heat the oven to 425°F and use a nonstick roasting pan with rack or a half sheet pan lined with foil.
- Toss the sweet potatoes with 2 tablespoons of the oil, half the salt and the pepper, and roast them for 12 minutes.
- Mix the brown sugar, garlic, sage, remaining salt, mustard and remaining oil, and rub the paste over the chops.
- Toss the apples and onion with the cider vinegar in a bowl.
- Pull the pan out, stir the sweet potatoes, and add the chops, apples and onion.
- Roast for 12 minutes, then turn the chops once.
- Roast 6 to 8 minutes more, until the chops reach 145°F in the thickest part.
- Rest the chops for 5 minutes under foil and serve with the apples and sweet potatoes.
Notes
- Brining the chops for 30 minutes in salty water keeps them juicier. The apple can be swapped for pear. Leftovers keep 3 days and reheat gently so the chops do not toughen.
13. Cajun Sheet Pan Shrimp and Sausage
Shrimp, smoked sausage, peppers and corn roast with Cajun seasoning in 20 minutes. It is the fastest dinner in this list that still feels like a full plate.
Shrimp cook in 5 minutes, which is why they go on last. Add them too early and they turn rubbery. Peel and devein them first, and pat them dry so the seasoning sticks.
4
servings10
minutes20
minutesShrimp, smoked sausage, peppers and corn roast with Cajun seasoning in 20 minutes. Shrimp cook in 5 minutes, which is why they go on last.
Ingredients
1 1/2 lb large shrimp, peeled and deveined, tails off
12 oz smoked sausage, sliced into 1/2-inch coins
2 cups corn kernels (frozen is fine)
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 lemon, cut into wedges
2 tablespoons chopped parsley
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the sausage, peppers, onion and corn with 2 tablespoons of the oil and half the Cajun seasoning.
- Spread them in one layer and roast for 10 minutes, until the sausage starts to brown.
- Mist the shrimp with a olive oil sprayer or toss them with the remaining oil.
- Season the shrimp with the rest of the Cajun spice, garlic powder and salt.
- Add the shrimp to the pan in a single layer.
- Roast for 6 to 8 minutes, until the shrimp are pink and curled and the sausage is hot.
- Squeeze lemon over the pan, sprinkle with parsley and serve with rice or crusty bread.
Notes
- Check Cajun blends for salt before adding more. Large shrimp take 6 to 8 minutes, so adjust for smaller sizes. Eat leftovers the next day.
14. Sheet Pan Chicken Sausage with Cauliflower and Delicata Squash
Chicken sausage, cauliflower florets and delicata squash rings share a pan with garlic and smoked paprika. Delicata skin is edible, so there is no peeling.
This is the lighter sausage pan on the page. It browns well, and the squash rings turn sweet and tender at the edges. Choose raw or fully cooked sausage and cook accordingly.
Sheet Pan Chicken Sausage with Cauliflower and Delicata Squash
Course: Main CourseDifficulty: Easy4
servings15
minutes30
minutesChicken sausage, cauliflower florets and delicata squash rings share a pan with garlic and smoked paprika. This is the lighter sausage pan on the page.
Ingredients
4 chicken sausage links (about 12 oz), sliced diagonally
1 medium head cauliflower, cut into florets
2 delicata squash, seeded and sliced into 1/2-inch half moons
1 red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon smoked paprika
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons chopped parsley
Directions
- Heat the oven to 425°F and set two racks in the upper and lower thirds.
- Cut the florets to a similar size so they roast evenly.
- Toss the cauliflower, onion and garlic with 2 tablespoons of the oil, paprika, half the salt and the pepper on a half sheet pan.
- Slice the delicata on a wooden cutting board and toss with the remaining oil, thyme and salt on a second pan.
- Roast both pans for 15 minutes, switching racks halfway.
- Add the sausage to the cauliflower pan and stir the squash.
- Roast for 12 to 15 minutes more, until the sausage is browned and reads 165°F.
- Squeeze lemon over both pans, scatter with parsley and serve.
Notes
- If the pans look crowded, roast the sausage on its own. Delicata can swap with acorn squash. Leftovers keep 4 days.
15. Sheet Pan Ranch Chicken and Potatoes
Boneless thighs and baby potatoes roast with a homemade ranch seasoning of dill, garlic and onion powder, finished with a squeeze of lemon. It tastes like ranch without bottled dressing.
Because ranch is salty, the dried herbs do the work and there is no extra salt in the rub until you taste. The potatoes get a head start in a larger pan so they crisp at the edges.
4
servings10
minutes40
minutesBoneless thighs and baby potatoes roast with a homemade ranch seasoning of dill, garlic and onion powder, finished with a squeeze of lemon. Because ranch is salty, the dried herbs do the work and there is no extra salt in the rub until you taste.
Ingredients
1 3/4 lb boneless skinless chicken thighs
1 1/2 lb baby potatoes, halved
8 oz green beans, trimmed
3 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
2 tablespoons grated Parmesan
Directions
- Heat the oven to 425°F and line a half sheet pan from the three-pan baking sheet set with parchment.
- Mix the dill, parsley, garlic powder, onion powder, salt and pepper in a small bowl to make the ranch rub.
- Toss the potatoes with 2 tablespoons of the oil and half the ranch rub.
- Spread the potatoes cut side down and roast for 15 minutes.
- Toss the thighs with the remaining oil and ranch rub and add them to the pan.
- Roast for 15 minutes, then add the green beans tossed in a drizzle of oil.
- Roast 8 to 10 minutes more, until the chicken reads 165°F and the potatoes are crisp.
- Squeeze on the lemon juice, sprinkle with Parmesan and serve.
Notes
- Quality chicken from a source like pasture-raised poultry changes the flavor. Make double the rub and store it in a jar. Leftovers keep 3 days.
16. Sheet Pan Kielbasa with Cabbage and Potatoes
Kielbasa coins, cabbage wedges and potato chunks roast with caraway and mustard. The cabbage edges char and sweeten while the sausage fat seasons everything.
This is the budget-friendly entry, and it feeds a crowd. Slice the potatoes thin with a mandoline so they cook with the cabbage, not behind it.
4
servings15
minutes40
minutesKielbasa coins, cabbage wedges and potato chunks roast with caraway and mustard. This is the budget-friendly entry, and it feeds a crowd.
Ingredients
14 oz kielbasa, sliced into 1/2-inch coins
1 small head green cabbage, cut into 1-inch wedges
1 1/2 lb Yukon Gold potatoes, sliced 1/4 inch thick
1 yellow onion, cut into wedges
3 tablespoons olive oil
1 tablespoon whole-grain mustard
1 teaspoon caraway seeds
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh parsley
Directions
- Heat the oven to 425°F and line two half sheet pans with parchment.
- Slice the potatoes evenly using a vegetable mandoline slicer for even cooking.
- Toss the potatoes and onion with 2 tablespoons of the oil, the caraway, half the salt and the pepper, and spread them on the first pan.
- Brush the cabbage wedges with the remaining oil, mustard, garlic powder and remaining salt on the second pan.
- Roast the potatoes for 15 minutes and the cabbage for 20 minutes.
- Add the kielbasa to the potato pan and stir.
- Roast both pans for 12 to 15 minutes more, until the potatoes are golden and the cabbage edges are browned.
- Sprinkle with the vinegar and parsley and serve hot.
Notes
- Cut the cabbage through the core so the wedges hold together. Red cabbage works too. Leftovers keep 4 days.
17. Sheet Pan Chicken Shawarma with Cauliflower
Chicken thighs marinate in cumin, coriander, turmeric and lemon, then roast beside cauliflower florets until charred. Serve them in pita with garlic yogurt for a dinner that tastes far from a basic roast.
Use thighs, not breasts, since shawarma depends on the char from fat. A 30-minute marinade is enough, and an hour is better if you can plan ahead. Pull the pan at 165°F.
4
servings20
minutes35
minutesChicken thighs marinate in cumin, coriander, turmeric and lemon, then roast beside cauliflower florets until charred. Use thighs, not breasts, since shawarma depends on the char from fat.
Ingredients
1 3/4 lb boneless skinless chicken thighs
1 large head cauliflower, cut into florets
1 red onion, cut into wedges
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
4 cloves garlic, minced
1 1/4 teaspoons kosher salt
1 cup plain Greek yogurt
Directions
- Mix 3 tablespoons of the oil, the lemon juice, cumin, coriander, turmeric, paprika, garlic and 1 teaspoon of the salt in a bowl.
- Add the thighs, turn to coat and marinate for at least 30 minutes, or up to 4 hours in the fridge.
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the cauliflower and onion with the remaining oil and a pinch of salt, and spread them on the pan.
- Roast the vegetables for 10 minutes.
- Push the vegetables aside and add the thighs in one layer.
- Roast for 20 to 25 minutes, then check the thickest thigh with a fast digital thermometer; it should read 165°F.
- Slice the chicken, stir the yogurt with a pinch of salt and garlic, and serve with the cauliflower and pita.
Notes
- Skewer-free shawarma is easy to scale. Use plant-based yogurt for dairy-free guests. Store leftovers 3 days.
18. Sheet Pan Meatloaf with Roasted Root Vegetables
A free-form meatloaf bakes on the pan, with carrots, parsnips and potatoes arranged around it. More surface means more browned crust than a loaf pan, and a thin ketchup glaze goes on at the end.
Free-form loaves cook faster, about 50 minutes at 400°F. The vegetables join after 20 minutes so they finish with the loaf. Ground beef needs 160°F inside; use a thermometer, not color. A ground beef comfort food list has more ideas.
6
servings20
minutes55
minutesA free-form meatloaf bakes on the pan, with carrots, parsnips and potatoes arranged around it. Free-form loaves cook faster, about 50 minutes at 400°F.
Ingredients
2 lb ground beef (85 percent lean)
1/2 cup panko breadcrumbs
1/3 cup milk
2 eggs
1 small yellow onion, finely grated
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/3 cup ketchup, plus 2 tablespoons for the glaze
1 1/2 lb carrots, parsnips and baby potatoes, cut into 1-inch pieces
3 tablespoons olive oil
Directions
- Heat the oven to 400°F and line a half sheet pan with foil.
- Peel the carrots and parsnips with a swivel peeler and cut them into similar pieces as the potatoes.
- Stir the panko and milk in a bowl and let it soak for 3 minutes.
- Add the beef, eggs, onion, garlic, Worcestershire, salt, pepper and 1/3 cup ketchup, and mix gently with your hands until just combined.
- Shape the meat into a loaf about 9 by 5 inches in the center of the pan.
- Toss the vegetables with the oil and a pinch of salt and bake the loaf alone for 20 minutes.
- Arrange the vegetables around the loaf, brush the top with 2 tablespoons ketchup and bake 30 to 35 minutes more.
- Pull the pan when the loaf reads 160°F, rest it for 10 minutes and slice.
Notes
- Do not overmix, which toughens the loaf. A lean mix gives a drier loaf, so stay with 85 percent. Pasture-raised ground beef works too. Leftover slices make sandwiches within 4 days.
19. Sheet Pan Pumpkin Spice Chicken Thighs
Pumpkin pie spice sounds sweet, but with smoked paprika and garlic powder it becomes a savory rub with a hint of warmth. Sweet potatoes and red onion roast in the same pan.
This is a fall dinner without any pumpkin puree. The spice blend does the work, and the brown sugar caramelizes lightly so the thighs brown rather than burn.
4
servings10
minutes35
minutesPumpkin pie spice sounds sweet, but with smoked paprika and garlic powder it becomes a savory rub with a hint of warmth. This is a fall dinner without any pumpkin puree.
Ingredients
2 lb boneless skinless chicken thighs
2 large sweet potatoes, cut into 3/4-inch cubes
1 large red onion, cut into wedges
3 tablespoons olive oil
2 teaspoons pumpkin pie spice
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon brown sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh parsley
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Mix the pumpkin pie spice, paprika, garlic powder, brown sugar, salt and pepper in a small bowl.
- Toss the sweet potatoes and onion with 2 tablespoons of the oil and a third of the spice mix.
- Spread the vegetables on the pan and roast for 12 minutes.
- Toss the thighs with the remaining oil and spice mix.
- Brush a little oil on the chicken with a silicone basting brush, then add the thighs to the pan.
- Roast for 18 to 20 minutes, until the chicken reads 165°F and the sweet potatoes are soft.
- Sprinkle with cider vinegar and parsley and rest for 5 minutes.
Notes
- The sugar is just enough to brown, not to sweeten the dish. Add cayenne for heat. Store leftovers 3 days.
20. Sheet Pan Pierogi with Kielbasa and Brussels Sprouts
Frozen pierogi roast straight from the freezer until the edges crisp, with kielbasa and Brussels sprouts around them. It is one of the easiest fall dinners on this page.
Do not thaw the pierogi, and do not crowd the pan, or they steam. A drizzle of oil and a hot pan makes the bottoms crisp like pan-fried ones. Finish with sour cream and chives.
4
servings10
minutes30
minutesFrozen pierogi roast straight from the freezer until the edges crisp, with kielbasa and Brussels sprouts around them. Do not thaw the pierogi, and do not crowd the pan, or they steam.
Ingredients
16 oz frozen pierogi (potato and cheese)
12 oz kielbasa, sliced into 1/2-inch coins
1 lb Brussels sprouts, trimmed and halved
1 yellow onion, sliced into half moons
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
1/2 cup sour cream
2 tablespoons chopped chives
Directions
- Heat the oven to 425°F and put a half sheet pan in the oven to get hot.
- Toss the Brussels sprouts and onion with 1 tablespoon of the oil, the garlic powder, salt and pepper.
- Pull the hot pan out and spread the sprouts and onion over it.
- Roast for 12 minutes, until the sprouts are starting to brown.
- Toss the frozen pierogi and kielbasa with the remaining oil.
- Add the pierogi and kielbasa to the pan in a single layer and use stainless steel tongs to toss them into the vegetables.
- Roast for 15 to 18 minutes, flipping once, until the pierogi are golden and puffed and the kielbasa is browned.
- Stir the mustard and vinegar into the sour cream, drizzle over the pan and top with chives.
Notes
- Use two pans if the pierogi overlap. Mix the sauce into the sour cream for tang. Leftovers reheat in a skillet for 5 minutes.
21. Lemon Herb Sheet Pan Chicken and Potatoes
Bone-in chicken thighs and baby potatoes roast under lemon slices, garlic and rosemary. The lemons soften and sweeten, and the juices cook into the potatoes.
This is the plain, bright dinner on the page. It works for families and for a crowd, since it scales to two pans. Garlic goes under the skin for strong flavor with little work.
4
servings10
minutes45
minutesBone-in chicken thighs and baby potatoes roast under lemon slices, garlic and rosemary. This is the plain, bright dinner on the page.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lb)
1 1/2 lb baby potatoes, halved
1 lemon, sliced thin, plus 1 lemon for juice
6 cloves garlic, 3 minced and 3 whole
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons chopped parsley
1 tablespoon butter
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Press the minced garlic using the garlic press and stir it into the oil with the rosemary, thyme, oregano, salt and pepper.
- Toss the potatoes with half the herb oil and spread them cut side down at the pan’s edges.
- Rub the thighs with the rest of the herb oil and place them skin side up in the middle.
- Tuck the lemon slices and whole garlic cloves between the pieces.
- Roast for 35 to 40 minutes, until the skin is crisp and the potatoes are golden.
- Check that the thickest thigh reads at least 165°F; dark meat tastes better at 175°F.
- Squeeze the juice lemon over the pan, dot with butter, rest 5 minutes and sprinkle with parsley.
Notes
- Whole garlic cloves turn mellow and soft. Pat the skin dry for crispness. Store leftovers 3 days and discard the lemon slices.
22. Hot Honey Sheet Pan Chicken with Butternut Squash
A hot honey glaze, made with honey, hot sauce and a little vinegar, coats chicken thighs and butternut squash. It is sweet at first, then a slow burn finishes the bite.
Glaze in two stages. The first coat roasts on, and the second goes on at the end so it shines. Use a mild hot sauce and a half portion of it if you cook for kids.
4
servings15
minutes40
minutesA hot honey glaze, made with honey, hot sauce and a little vinegar, coats chicken thighs and butternut squash. Glaze in two stages.
Ingredients
2 lb boneless skinless chicken thighs
1 medium butternut squash (about 2 lb), peeled and cut into 3/4-inch cubes
1 red onion, cut into wedges
3 tablespoons olive oil
1/4 cup honey
2 tablespoons hot sauce
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon smoked paprika
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped cilantro
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment paper roll.
- Toss the squash and onion with 2 tablespoons of the oil, the paprika and half the salt, and spread them on the pan.
- Roast the squash for 12 minutes, until it begins to brown.
- Whisk the honey, hot sauce, vinegar and garlic in a small bowl.
- Toss the thighs with the remaining oil, salt, pepper and half the hot honey.
- Add the thighs to the pan next to the squash and roast for 15 minutes.
- Spoon the rest of the hot honey over the chicken and squash and roast 8 to 10 minutes more, until the chicken reads 165°F.
- Rest for 5 minutes, sprinkle with cilantro and serve with rice.
Notes
- Add less hot sauce for a milder glaze. Parchment keeps the sticky honey from the pan. Leftovers keep 3 days.
23. Sheet Pan Pork Tenderloin with Cranberry Glaze
A pork tenderloin roasts on a bed of green beans and shallots with a cranberry and orange glaze. It looks like a holiday main course but takes under 40 minutes.
Use whole cranberry sauce from a can or a jar to keep it quick. Heat the glaze in a small pan so it thickens, then brush it on in the last 10 minutes. Pork is done at 145°F.
4
servings15
minutes30
minutesA pork tenderloin roasts on a bed of green beans and shallots with a cranberry and orange glaze. Use whole cranberry sauce from a can or a jar to keep it quick.
Ingredients
2 pork tenderloins (about 1 lb each), silver skin removed
12 oz green beans, trimmed
2 shallots, sliced
3 tablespoons olive oil
1 cup whole cranberry sauce
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- Heat the oven to 425°F and line a half sheet pan with foil.
- Rub the tenderloins with 2 tablespoons of the oil, the salt, pepper and thyme.
- Warm the cranberry sauce, orange zest, orange juice, mustard and garlic in a small saucepan for 3 minutes until it loosens.
- Toss the green beans and shallots with the remaining oil and spread them on the pan.
- Set the tenderloins on top of the vegetables and roast for 12 minutes.
- Brush the glaze over the pork with a silicone spatula and roast for 10 to 12 minutes more.
- Pull the pan when the pork reads 145°F in the thickest part.
- Rest the pork for 5 minutes, slice and spoon the pan glaze over the green beans.
Notes
- Keep a little glaze separate for serving. Frozen green beans work if you add them in the last 15 minutes. Leftovers keep 3 days.
24. Sheet Pan Chicken Parmesan with Roasted Broccoli
Panko-crusted chicken cutlets are topped with marinara and mozzarella, and broccoli roasts at the same time. It tastes like a baked chicken parmesan with no frying.
The trick is a crisp crust: oil the panko, bake on a rack, and add the sauce only at the end. Thin cutlets cook through in 20 minutes at 425°F and finish at 165°F.
4
servings20
minutes25
minutesPanko-crusted chicken cutlets are topped with marinara and mozzarella, and broccoli roasts at the same time. The trick is a crisp crust: oil the panko, bake on a rack, and add the sauce only at the end.
Ingredients
1 1/2 lb chicken breast cutlets, pounded 1/2 inch thick
1 cup panko breadcrumbs
1/2 cup grated Parmesan
2 eggs, beaten
1/4 cup all-purpose flour
2 tablespoons olive oil, plus more for the broccoli
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1 cup marinara sauce
1 cup shredded mozzarella
1 large head broccoli, cut into florets
Directions
- Heat the oven to 425°F and set a wire cooling rack inside a half sheet pan.
- Mix the panko, half the Parmesan, the 2 tablespoons oil, Italian seasoning and garlic powder in a shallow dish.
- Dredge each cutlet in flour, dip in the egg and press into the panko mixture.
- Set the cutlets on the rack and bake for 12 minutes.
- Toss the broccoli with a drizzle of oil and salt on a second pan and roast it for the same 12 minutes.
- Flip the cutlets, spoon 2 tablespoons of marinara on each and top with the mozzarella and remaining Parmesan.
- Bake 8 to 10 minutes, until the cheese bubbles and the chicken reads 165°F.
- Rest for 3 minutes and serve with the broccoli.
Notes
- Pounding the cutlets to an even thickness helps them cook through. Use whole-wheat panko for a different crunch. Leftovers keep 3 days.
25. Sheet Pan Turkey Breast with Root Vegetables
Boneless turkey breast cut into thick cutlets roasts with carrots, parsnips and potatoes. It gives you a Thanksgiving-style plate for a Tuesday night without an all-day roast.
Cutting the breast into cutlets is what keeps it fast and juicy. Season with sage and thyme, roast at 425°F, and pull at 165°F. Our roast beef crock pot recipes cover the slow route.
4
servings20
minutes35
minutesBoneless turkey breast cut into thick cutlets roasts with carrots, parsnips and potatoes. Cutting the breast into cutlets is what keeps it fast and juicy.
Ingredients
2 lb boneless skinless turkey breast, sliced into 1-inch cutlets
1 lb carrots, peeled and cut into 1-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
1 lb baby potatoes, halved
3 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley
Directions
- Heat the oven to 425°F and line two half sheet pans with parchment.
- Cut the vegetables on a bamboo cutting board so they are about the same size.
- Toss the vegetables with 2 tablespoons of the oil and half the salt and spread them on the first pan.
- Roast the vegetables for 15 minutes, stirring once.
- Rub the turkey cutlets with the remaining oil, melted butter, sage, thyme, garlic powder, remaining salt and pepper.
- Set the cutlets on the second pan and roast for 18 to 22 minutes.
- Check that the thickest cutlet reads 165°F and roast a few more minutes if not.
- Rest 5 minutes, then serve over the roasted vegetables with parsley.
Notes
- Use pasture-raised turkey from a farm source if you can. Cutlets are thinner than a full breast, so time them carefully. Leftovers keep 3 days.
26. Sheet Pan Chickpeas with Sweet Potato and Kale
Crisp roasted chickpeas, sweet potato cubes and kale make a vegetarian pan that has enough protein to count as dinner. Spices, lemon and a tahini drizzle round it out.
Dry the chickpeas well before roasting. Wet beans steam, and dry beans crisp. Kale goes in late because it browns fast. Serve it over rice or with warm pita.
4
servings15
minutes35
minutesCrisp roasted chickpeas, sweet potato cubes and kale make a vegetarian pan that has enough protein to count as dinner. Dry the chickpeas well before roasting.
Ingredients
2 cans (15 oz each) chickpeas, drained, rinsed and patted dry
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
1 bunch kale, stems removed and leaves torn
1 red onion, cut into wedges
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 1/4 teaspoons kosher salt
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons warm water
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Peel the sweet potatoes with a vegetable peeler and cut them into even cubes.
- Toss the sweet potatoes and onion with 2 tablespoons of the oil, the cumin and half the salt, and spread them on the pan.
- Roast for 12 minutes.
- Toss the chickpeas with 1 tablespoon of the oil, the paprika, garlic powder and remaining salt.
- Add the chickpeas to the pan and roast for 15 minutes, shaking the pan once.
- Massage the kale with the remaining oil, add it to the pan and roast for 5 to 6 minutes, until the edges crisp.
- Whisk the tahini, lemon juice and warm water and drizzle it over the pan.
Notes
- Add feta or a fried egg for extra protein. Leave the chickpeas crisp by storing the dressing separate. Leftovers keep 3 days.
What is a sheet pan dinner?
A sheet pan dinner is a full meal, protein plus vegetables, roasted together on one rimmed baking sheet in a hot oven. Fall versions lean on sweet potatoes, squash, Brussels sprouts, apples and sausage, which hold up well at 400 to 425°F. You get one pan to wash and a dinner that needs little attention once it is in the oven.
It is also an easy way to cook healthy sheet pan dinners: you control the oil and salt, and half the pan is vegetables. Pair it with a healthy crockpot recipe on busy weeks.
How do you choose healthy fall dinners and fall dinners for family?
- Pick the protein first: chicken thighs forgive a few extra minutes, breasts and pork tenderloin need a thermometer, and salmon or shrimp cook fastest. For healthy fall dinners, choose recipes 3, 9, 13 or 26.
- Match the vegetable to the clock: sweet potatoes, carrots and squash need 35 to 40 minutes, Brussels sprouts about 25, and kale or green beans just 5 to 10. Cut dense ones small or give them a head start.
- Think about who is eating: for fall dinners for family and kids, the turkey meatballs (11), pierogi (20) and chicken parmesan (24) are the mild ones. For company, try the pork tenderloin with cranberry glaze (23) or the steak and potatoes (8).
Want sheet pan chicken recipes that stay light? Use thighs or cutlets with plenty of vegetables. Looking for sheet pan dinners healthy enough for every night? Roast with 1 to 2 tablespoons of oil per pan and keep sauces light. A glass of fall sangria is the other thing on the table for a weekend.
How to Make a Sheet Pan Dinner: the Base Method
Pick the pan and heat the oven
Use a heavy half sheet pan, about 18 by 13 inches, with a rim so the juices stay in. Heat the oven to 425°F with the rack in the middle, and line the pan with parchment for easy cleanup. A crowded pan steams, so use two pans if the food overlaps.
Stage the food by cook time
Dense vegetables go in first. Add chicken, pork or sausage after 10 to 15 minutes, and put quick foods such as green beans, kale, shrimp or grapes in for the last 5 to 10 minutes. Cut everything to a similar size.
Check, rest and serve
Poultry needs 165°F inside, pork 145°F and ground beef 160°F. Rest the pan for 5 minutes so the juices settle, then spoon the pan juices over the food. For a slow-cooked contrast, see the easy crockpot chili list.
If it goes wrong
- Soggy vegetables: the pan was crowded or the food was wet. Dry the vegetables, use two pans and raise the oven to 425°F.
- Burned glaze: sugar, honey or maple went on too early. Brush glazes on in the last 10 to 15 minutes.
- Dry chicken: breasts were too thick or stayed in too long. Cut cutlets 3/4 inch thick and pull the pan at 165°F.
- Raw centers on the vegetables: the pieces were too big. Cut them to 3/4 inch or give them a 10-minute head start.
- Stuck-on food: there was no liner. Use parchment or a silicone mat, and avoid foil with acidic sauces.
How to Store and Reheat Sheet Pan Dinners
Cool the pan for 30 minutes, then move leftovers to covered containers and refrigerate for up to 3 or 4 days. Reheat in a 375°F oven for 10 to 15 minutes so the vegetables crisp again, or in a skillet over medium heat. Most of these recipes also work for meal prep: cut the vegetables and mix the seasoning a day ahead. For a freezer dinner, see cheap dinners for a family.
Key takeaways
- Roast at 425°F on a half sheet pan lined with parchment.
- Start dense vegetables first and add quick foods at the end.
- Cook chicken to 165°F, pork to 145°F and ground meat to 160°F.
- Brush sweet glazes on in the last 10 to 15 minutes.
- Use two pans when the food overlaps.
- Rest the pan for 5 minutes before serving.
When the free version isn’t enough
A recipe gives you times, but it cannot tell you when your own oven runs hot or when a thick cutlet is done. An instant-read thermometer is the cheapest fix for dry chicken and undercooked pork, and a second sheet pan solves the crowding problem.
Common questions
Is a sheet pan dinner a complete meal?
It is a complete meal, protein plus vegetables, roasted together on one rimmed baking sheet. The pan keeps cleanup to one dish, and the high oven heat browns everything at once.
What pan should I use for sheet pan dinners?
A heavy, rimmed half sheet pan, about 18 by 13 inches. Thin pans warp in a hot oven, and a rim keeps the juices from running into the oven.
How long should I cook a sheet pan dinner?
Most take 25 to 40 minutes at 400 to 425°F. Chicken thighs and root vegetables need the longest, while shrimp, salmon and sausage finish in 20 to 30 minutes.
What are the best fall dinners for family and kids?
The turkey meatballs with sweet potatoes (11), pierogi with kielbasa (20) and chicken parmesan (24) are mild and familiar. Leave out the pepper flakes and hot sauce for kids.
What are the best sheet pan dinners for company?
The pork tenderloin with cranberry glaze (23), steak and potatoes with garlic butter (8) and the balsamic chicken with grapes (7) look like a restaurant plate and need little hands-on time.
Are there vegetarian fall sheet pan dinners?
Yes. The chickpeas with sweet potato and kale (26) is fully vegetarian. You can also swap the sausage in the gnocchi pan (6) for white beans.
What are good sheet pan dinners with sausage?
Try the apple and butternut squash pan (2), the gnocchi with sausage (6), the Cajun shrimp and sausage (13), the chicken sausage with cauliflower (14) or the kielbasa with cabbage (16).
How do I keep chicken from drying out?
Use thighs, or cut breasts into cutlets about 3/4 inch thick. Roast at 425°F and pull the pan when the thickest piece reads 165°F on a thermometer.
