Food & Drink

Time to lay it all out: 5 sheet-pan dinners

Spicy Shrimp Sheet-Pan Dinner
Spicy Shrimp Sheet-Pan Dinner

Did you just put away the baking sheets you used to make Christmas cookies? It’s time to pull them out again.

They can multitask impressively when you make sheet-pan dinners.

It’s another way to create a meal that doesn’t require multiple pots and pans to get dinner on the table. For these easy combination recipes, you’ll need a rimmed baking sheet, such as a jelly roll pan. Having a rim or sides will keep food in its place and not on the oven bottom when you stir everything, but in a pinch a 9-by-13-inch metal cake pan will work just fine.

These re-imagined quick dinners are a good way to start off 2016.

Asian Salmon with Potatoes and Broccoli Sheet-Pan Dinner


2 tablespoons toasted sesame oil

1 teaspoon chili garlic sauce

1 teaspoon soy sauce

1/4 teaspoon salt

1 pound small new potatoes, quartered


2 tablespoons packed brown sugar

2 tablespoons soy sauce

2 tablespoons butter, melted

1 tablespoon natural rice vinegar

1/4 teaspoon salt

4 (4 ounces each) salmon filets, skin on

1/2 pound fresh broccoli florets (about 4 cups)

2 green onions, sliced on the bias

Heat oven to 425 degrees. Spray large, rimmed sheet pan with cooking spray.

In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon.

In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl. Add salmon to mixture in medium bowl; turn to coat. Add broccoli to large bowl, and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.

Tips: If some of your potatoes are larger, cut in 6 or 8 pieces. Just make sure all your potato pieces are about the same size so they’ll cook evenly.

Like it hot? Increase the chili garlic sauce to 2 teaspoons.

Hearty Ratatouille with Goat Cheese

Olive oil cooking spray

1 can (12 ounces) tomato puree

3 cloves garlic thinly sliced

1/2 medium yellow onion finely chopped

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, cut into small cubes

1 large red bell pepper

1 large Chinese eggplant or other long skinny eggplant

1 large zucchini

1 large yellow squash

3 or 4 smallish Yukon gold potatoes unpeeled

2 teaspoons extra virgin olive oil

1 teaspoon chopped fresh thyme

4 ounces soft goat cheese

1 tablespoon roughly chopped basil leaves

Crusty bread for serving

Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center.

Mist a sheet pan with cooking spray.

Dump the tomato puree onto the prepared sheet pan.

Add the garlic, onion, salt and pepper.

Use a rubber spatula to spread evenly. Drop the butter cubes all over.

Cut the top off the pepper, pull out the seeds.

Take a sharp knife and slice into 1/8- to 1/4 -inch rounds and slice the rounds into thirds.

Trim the ends of the eggplant, zucchini and squash. Slice each into 1/8- to 1/4-inch rounds. Slice the potatoes the same size.

Carefully arrange the vegetables over the tomato base, overlapping them in a pattern going from one short end to the other.

Drizzle the veggies with olive oil. Sprinkle with thyme and some salt and pepper.

Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 minutes.

Remove the pan from the oven and turn the oven to broil.

Break the goats cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese, about 1 minute.

Sprinkle the chopped basil and serve warm with crusty bread.

Spicy Shrimp Sheet-Pan Dinner

1/4 cup olive oil

2 tablespoons chili garlic sauce

1 tablespoon honey

1/2 teaspoon salt

1 pound uncooked deveined peeled large shrimp, tail shells removed

2 cups halved cherry tomatoes

1 can (19 ounces) chick peas, drained, rinsed

4 cups baby spinach

2 ounces crumbled feta cheese

Position oven rack 4 inches from broiler. Set oven control to broil. Spray large, rimmed sheet pan with cooking spray.

In large bowl, mix olive oil, chili garlic sauce, honey and salt. Add shrimp, tomatoes and chick peas. Toss to coat, then pour in even layer on pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer, or until shrimp are pink and cooked through.

Divide spinach among 4 plates. Top with shrimp mixture. Sprinkle with feta.

Betty Crocker

One-Pan Garlic Ranch Chicken and Veggies

8 teaspoons brown sugar, divided

8 bone-in, skin-on chicken thighs

16 ounces baby red potatoes, halved

16 ounces baby peeled carrots

2 tablespoons olive oil

1 (1-ounce) package ranch seasoning and salad dressing mix

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.

Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.

Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired. Serves 4.

*Cooking time will vary depending on the size and thickness of the potatoes and carrots.

Quick Chicken and Baby Broccoli With Spicy Peanut Sauce

Olive oil cooking spray (optional)

1 tablespoon dark brown sugar

1/4 cup plus 2 tablespoons creamy peanut butter

1 tablespoon toasted sesame oil

1/4 cup low-sodium soy sauce

1 tablespoon sriracha sauce

1 tablespoon rice vinegar

1/4 cup warm water

1 tablespoon freshly squeezed lime juice

2 bunches broccolini (1 pound total)

4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Preheat oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil or mist it with cooking spray.

Use a food processor or whisk together in a medium bowl to combine the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime juice. Once smooth, set aside 1/4 cup of peanut sauce for serving.

Toss broccolini and chicken with remaining peanut sauce in a large bowl until thickly coated. Arrange in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the broccolini is well charred and the sauce is bubbly and deeply browned, 10 to 12 minutes.

Serve chicken and broccolini hot from the oven with the reserved dipping sauce alongside.

Tip: Our recipe tester found that 2 large crowns of broccoli, cut into thin pieces, can be substituted for the broccolini. If you cannot find thin-cut chicken breasts, cut breasts into two pieces and pound thin with a meat mallet between two pieces of wax paper or plastic. You want all the chicken pieces to be about the same thickness.

Adapted from “Sheet Pan Suppers,” by Molly Gilbert (Workman, 2014)