Who says delicious meals have to be complicated? Dive into our collection of 20 Delicious Sheet Pan Recipes Easy and discover how one pan can transform your dinner routine. From quick weeknight fixes to cozy comfort food, these recipes are all about simplicity, flavor, and less cleanup. Perfect for busy home cooks, get ready to make your oven do all the work while you enjoy more time at the table!
Sheet Pan Chicken Fajitas
Who says fajitas have to be a fuss? These Sheet Pan Chicken Fajitas bring all the sizzle to your table with zero hassle, making weeknight dinners a breeze.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 8 small flour tortillas, warmed
Instructions
- Preheat your oven to 400°F and lightly grease a large sheet pan.
- In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Spread the chicken on one half of the prepared sheet pan. In the same bowl, toss the sliced bell peppers and onion with the remaining 1 tbsp olive oil, then spread them on the other half of the sheet pan.
- Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
- Drizzle the lime juice over the chicken and vegetables, then sprinkle with fresh cilantro.
- Serve immediately with warm flour tortillas.
The magic of these fajitas lies in the caramelized edges of the peppers and onions, offering a smoky sweetness that pairs perfectly with the spiced chicken.
Tip: For an extra kick, serve with a side of sliced jalapeños or a dollop of sour cream.
Sheet Pan Pancakes
Who says pancakes have to be made one at a time? These Sheet Pan Pancakes are a game-changer for busy mornings, offering all the fluffy goodness you love without the flip.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups milk
- 2 large eggs
- 1/4 cup melted unsalted butter, plus extra for greasing
- 1 tsp vanilla extract
- Maple syrup and fresh berries, for serving
Instructions
- Preheat your oven to 425°F and grease a large sheet pan with butter.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- In another bowl, mix 1 3/4 cups milk, 2 large eggs, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
- Spread the batter evenly onto the prepared sheet pan and bake for 12-15 minutes, until the pancakes are golden and spring back when touched.
- Cut into squares and serve warm with maple syrup and fresh berries.
The magic of these pancakes lies in their edges—crispy on the outside, tender inside, and perfect for soaking up syrup. Plus, they’re a breeze to customize with your favorite mix-ins.
Tip: For a fun twist, sprinkle chocolate chips or blueberries over the batter before baking.
Sheet Pan Eggs
Wake up to the easiest, most flavorful breakfast with these Sheet Pan Eggs—perfect for feeding a crowd or meal prepping your mornings!
Ingredients
- 12 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh chives
Instructions
- Preheat your oven to 350°F and lightly grease a large sheet pan with the olive oil.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Spread the diced bell peppers and onion evenly on the prepared sheet pan.
- Pour the egg mixture over the vegetables, ensuring they’re fully submerged.
- Sprinkle the shredded cheddar cheese and chopped chives evenly over the top.
- Bake for 20-25 minutes, or until the eggs are set and the edges are lightly golden.
- Let cool for a few minutes before slicing into squares and serving.
These Sheet Pan Eggs are a game-changer for busy mornings, offering a fluffy texture and a colorful medley of veggies in every bite.
Tip: For an extra kick, add a pinch of red pepper flakes to the egg mixture before baking.
Sheet Pan Shrimp Boil
Ditch the pot and the mess with this Sheet Pan Shrimp Boil—everything cooks together on one pan for a flavorful, fuss-free feast.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound smoked sausage, sliced into 1/2-inch pieces
- 1 pound baby potatoes, halved
- 2 ears corn, each cut into 4 pieces
- 1/4 cup unsalted butter, melted
- 2 tablespoons Old Bay seasoning
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper.
- In a large bowl, toss the baby potatoes with 1 tablespoon of the melted butter, 1 tablespoon of Old Bay seasoning, and 1/2 teaspoon salt. Spread them on one side of the sheet pan.
- Roast the potatoes for 15 minutes until they start to soften.
- Add the sausage slices and corn pieces to the pan. Drizzle with the remaining melted butter and sprinkle with the remaining Old Bay seasoning, minced garlic, and black pepper. Toss to combine and roast for another 10 minutes.
- Add the shrimp to the pan, drizzle with lemon juice, and toss everything together. Roast for 5-7 minutes until the shrimp are pink and cooked through.
- Sprinkle with chopped parsley and serve with lemon wedges.
The magic of this dish lies in the layers of flavor—each ingredient picks up the spices differently, creating a symphony of taste in every bite.
Tip: For an extra kick, add a pinch of cayenne pepper to the seasoning mix.
Sheet Pan Pizza
Who says pizza night has to be complicated? This Sheet Pan Pizza is your ticket to a fuss-free, delicious dinner that everyone will love.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Your favorite toppings (pepperoni, bell peppers, onions, etc.)
Instructions
- Preheat your oven to 450°F and lightly grease a large sheet pan with 1 tbsp of olive oil.
- Stretch the pizza dough to fit the sheet pan, pressing it out to the edges. If the dough springs back, let it rest for 5 minutes before continuing.
- Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce, then add your favorite toppings.
- Drizzle the remaining 1 tbsp of olive oil over the pizza, then sprinkle with 1/2 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes.
- Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
The beauty of this Sheet Pan Pizza lies in its crispy edges and gooey center, a texture combo that’s hard to beat. Plus, it’s a fantastic way to customize dinner to everyone’s liking without extra work.
Tip: For an extra crispy crust, place the sheet pan on the lowest rack of the oven during the last 5 minutes of baking.
Sheet Pan Nachos
Who says nachos can’t be a fuss-free, one-pan wonder? These Sheet Pan Nachos are your ticket to a crowd-pleasing snack that’s as easy to make as it is to devour.
Ingredients
- 1 bag (10 oz) tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 cup sour cream
- 1/4 cup salsa
- 1/4 cup sliced jalapeños (optional)
Instructions
- Preheat your oven to 375°F and line a sheet pan with parchment paper for easy cleanup.
- Spread the tortilla chips in an even layer on the prepared sheet pan.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the chips, ensuring every chip gets some love.
- Scatter the black beans, corn, red onion, black olives, and diced tomatoes over the cheesy chips.
- Dust the nachos with ground cumin, chili powder, and salt for that irresistible flavor kick.
- Bake for 10-12 minutes, or until the cheeses are melted and bubbly.
- Remove from the oven and immediately garnish with chopped cilantro, dollops of sour cream, salsa, and jalapeños if using.
The magic of these nachos lies in their perfect balance of crispy chips, gooey cheese, and fresh toppings—all without a single bowl to wash. Tip: For an extra crunch, broil the nachos for the last 2 minutes of baking.
Sheet Pan BBQ Chicken
Nothing beats the simplicity and flavor of Sheet Pan BBQ Chicken, a one-pan wonder that’s perfect for busy weeknights or lazy weekends.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 cup your favorite BBQ sauce
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the chicken thighs with olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
- Arrange the chicken on one side of the prepared sheet pan. On the other side, spread out the baby potatoes and broccoli florets. Drizzle the vegetables with a bit more olive oil and a pinch of salt and pepper.
- Bake for 20 minutes, then remove from the oven. Brush the chicken with 1/2 cup BBQ sauce, then return to the oven for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
The smoky paprika and BBQ sauce create a caramelized glaze on the chicken that’s irresistibly sticky and sweet, while the veggies roast to perfection alongside.
Tip: For an extra smoky flavor, try adding a dash of liquid smoke to the BBQ sauce before brushing it on the chicken.
Sheet Pan Salmon and Asparagus
Looking for a fuss-free dinner that packs a punch of flavor? This Sheet Pan Salmon and Asparagus is your ticket to a delicious, healthy meal with minimal cleanup.
Ingredients
- 1 pound salmon fillet, skin-on
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
- Place the salmon fillet and asparagus on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, ensuring both the salmon and asparagus are lightly coated.
- Sprinkle 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper evenly over the salmon and asparagus.
- Arrange the lemon slices on top of the salmon for a burst of citrus flavor as it bakes.
- Bake at 400°F for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
The magic of this dish lies in the smoky paprika and fresh lemon combo, elevating the salmon to new heights while keeping the asparagus perfectly vibrant.
Tip: For an extra touch of elegance, serve with a sprinkle of fresh dill or parsley right before serving.
Sheet Pan Gnocchi
Transform your weeknight dinner with this effortlessly delicious Sheet Pan Gnocchi, a one-pan wonder that’s as easy to make as it is to clean up.
Ingredients
- 1 (16-ounce) package shelf-stable gnocchi
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the gnocchi, cherry tomatoes, and baby spinach with 1/4 cup olive oil, 3 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan and bake for 25 minutes, stirring halfway through, until the gnocchi is golden and the tomatoes have burst.
- Sprinkle 1/2 cup grated Parmesan cheese over the top and return to the oven for 2-3 minutes, just until the cheese melts.
The magic of this dish lies in the crispy edges of the gnocchi paired with the juicy burst of tomatoes, all brought together with a sprinkle of Parmesan.
Tip: For an extra crunch, broil the gnocchi for the last 2 minutes of baking.
Sheet Pan French Toast
Wake up to the irresistible aroma of cinnamon and maple with this effortless Sheet Pan French Toast, perfect for feeding a crowd without the fuss of flipping individual slices.
Ingredients
- 1 loaf brioche bread, cut into 1-inch thick slices
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup maple syrup, plus more for serving
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F and grease a large sheet pan with the melted butter.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, 1/4 cup maple syrup, vanilla extract, ground cinnamon, and salt until well combined.
- Arrange the brioche slices in a single layer on the prepared sheet pan. Pour the egg mixture evenly over the bread, ensuring each slice is well coated. Let sit for 5 minutes to absorb the mixture.
- Bake for 20-25 minutes, or until the French toast is golden brown and set in the center.
- Serve warm, dusted with powdered sugar and drizzled with additional maple syrup.
This Sheet Pan French Toast is a game-changer for brunch, offering a crispy edges and custardy center in every bite, all with minimal cleanup.
Tip: For an extra crunch, sprinkle the tops with a little granulated sugar before baking.
Sheet Pan Stir Fry
Who says stir fry has to be a stovetop affair? This Sheet Pan Stir Fry brings all the vibrant flavors you love to your oven, with minimal cleanup to boot.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a large bowl, toss the chicken, broccoli, and bell peppers with 1 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan. Bake for 20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
The magic of this dish lies in the caramelization from the honey and soy sauce, creating a sticky, flavorful glaze that coats every bite.
Tip: For an extra crunch, sprinkle with sesame seeds before serving.
Sheet Pan Mac and Cheese
Who says mac and cheese can’t be easy and fuss-free? This Sheet Pan Mac and Cheese is your ticket to creamy, cheesy goodness with minimal cleanup.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Preheat your oven to 400°F and lightly grease a large sheet pan.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour, garlic powder, onion powder, salt, black pepper, and paprika until smooth.
- Gradually whisk in the milk, bringing the mixture to a simmer. Cook for 2-3 minutes until slightly thickened.
- Remove the saucepan from heat and stir in the cheddar and mozzarella cheeses until fully melted and the sauce is smooth.
- Combine the cooked macaroni with the cheese sauce, stirring until evenly coated.
- Spread the mac and cheese mixture onto the prepared sheet pan in an even layer.
- Bake at 400°F for 15-20 minutes, until the edges are bubbly and the top is lightly golden.
The sheet pan method gives this mac and cheese irresistible crispy edges while keeping the center luxuriously creamy.
Tip: For an extra crispy top, broil for the last 2 minutes of baking.
Sheet Pan Quesadillas
Who says quesadillas have to be made one at a time? This sheet pan version lets you whip up a crowd-pleaser with minimal fuss, perfect for those busy weeknights or game day gatherings.
Ingredients
- 4 large flour tortillas (10-inch)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup cooked chicken, shredded
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup chopped cilantro (for garnish)
- Sour cream and salsa (for serving)
Instructions
- Preheat your oven to 425°F and lightly grease a large sheet pan with olive oil.
- Lay two tortillas side by side on the sheet pan. Sprinkle each with half of the Monterey Jack and cheddar cheeses, leaving a small border around the edges.
- Evenly distribute the chicken, black beans, corn, red bell pepper, and green onions over the cheese. Sprinkle with cumin, chili powder, and salt.
- Top with the remaining cheeses and place the second tortilla on top of each, pressing down gently.
- Brush the tops of the tortillas with olive oil and bake for 12-15 minutes, until the cheese is melted and the tortillas are golden and crispy.
- Remove from the oven, let cool for a minute, then slice into wedges. Garnish with cilantro and serve with sour cream and salsa.
The magic of this recipe lies in the crispy, golden tortillas that encase a molten, flavorful filling—no flipping required! It’s a hands-off approach that doesn’t skimp on taste or texture.
Tip: For an extra crispy finish, broil the quesadillas for the last 1-2 minutes of baking, keeping a close eye to prevent burning.
Sheet Pan Meatballs
These Sheet Pan Meatballs are a game-changer for busy weeknights, combining juicy meatballs and roasted veggies on one pan for a fuss-free meal.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined, then shape into 1-inch meatballs.
- Arrange the meatballs, broccoli florets, and sliced red bell pepper on the prepared sheet pan. Drizzle with olive oil and toss the veggies to coat.
- Bake for 20-25 minutes, until the meatballs are cooked through and the veggies are tender and slightly charred.
The magic of this recipe lies in the caramelized edges of the meatballs and veggies, creating a depth of flavor that’s hard to resist with minimal cleanup.
Tip: For an extra kick, sprinkle red pepper flakes over the veggies before baking.
Sheet Pan Tacos
Who says tacos have to be messy? These Sheet Pan Tacos are a game-changer, offering all the flavors you love with minimal cleanup.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 400°F and lightly grease a large sheet pan with olive oil.
- In a bowl, mix the ground beef with 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Spread the seasoned ground beef evenly on the prepared sheet pan and bake for 15 minutes, breaking it apart with a spoon halfway through.
- Remove the sheet pan from the oven and sprinkle 1 cup shredded cheddar cheese over the beef. Return to the oven for 5 minutes, or until the cheese is melted.
- Warm the flour tortillas according to package instructions.
- To assemble, spoon the cheesy beef onto each tortilla, then top with shredded lettuce, diced tomatoes, a dollop of sour cream, and a sprinkle of chopped cilantro.
The magic of these tacos lies in the sheet pan method, which not only simplifies cooking but also infuses the beef with a wonderfully even seasoning. Plus, the melted cheese creates a deliciously gooey texture that’s hard to resist.
Tip: For an extra kick, add a sliced jalapeño to the sheet pan during the last 5 minutes of baking.
Sheet Pan Brownies
Who says brownies need to be fussy? These sheet pan brownies are all about simplicity and that perfect chewy-crispy edge we all love.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch sheet pan.
- In a large bowl, whisk together 1 cup melted butter and 2 cups sugar until well combined.
- Beat in 4 eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- Sift in 1 cup flour, 1/2 cup cocoa powder, and 1/2 teaspoon salt, mixing just until combined.
- Fold in 1 cup chocolate chips, then spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, until the edges are set but the center is still slightly soft.
- Let cool in the pan before slicing into squares.
These brownies are a dream for edge lovers, with every piece offering that coveted crispy corner. Plus, the sheet pan method means more to share (or not!).
Tip: For an extra fudgy texture, underbake by a minute or two—the center will set as it cools.
Sheet Pan Pancetta and Brussels Sprouts
Transform your weeknight dinner with this effortlessly elegant Sheet Pan Pancetta and Brussels Sprouts, where crispy pancetta meets caramelized Brussels sprouts in a dish that’s as simple as it is sophisticated.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 oz pancetta, diced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the Brussels sprouts and pancetta with olive oil, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan, ensuring the Brussels sprouts are cut-side down for optimal caramelization.
- Roast for 20 minutes, then drizzle with maple syrup and give everything a gentle stir. Continue roasting for another 5-10 minutes until the pancetta is crispy and the Brussels sprouts are golden and tender.
The magic of this dish lies in the contrast between the salty, crispy pancetta and the sweet, tender Brussels sprouts, all brought together with a hint of maple sweetness.
Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese right after pulling the pan from the oven.
Sheet Pan Lemon Garlic Butter Shrimp
Whip up this Sheet Pan Lemon Garlic Butter Shrimp for a fuss-free dinner that’s bursting with bright, savory flavors—perfect for those busy weeknights when you want something quick yet impressive.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
- In a small bowl, whisk together 3 tbsp melted butter, 3 cloves minced garlic, the juice and zest of 1 lemon, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
- Arrange the shrimp in a single layer on the prepared sheet pan. Pour the butter mixture over the shrimp, tossing lightly to coat.
- Bake at 400°F for 8-10 minutes, just until the shrimp are pink and opaque.
- Sprinkle with 2 tbsp chopped fresh parsley before serving.
The magic of this dish lies in the lemon garlic butter sauce that doubles as a marinade and a finishing glaze, ensuring every bite is packed with flavor.
Tip: Serve over a bed of rice or with crusty bread to soak up all that delicious sauce.
Sheet Pan Sausage and Peppers
Sheet Pan Sausage and Peppers is a one-pan wonder that brings juicy sausages and sweet, charred peppers together for a fuss-free dinner that’s packed with flavor.
Ingredients
- 1 lb Italian sausage links (sweet or hot)
- 2 large bell peppers (any color), sliced into 1-inch strips
- 1 large onion, sliced into 1-inch wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
- Arrange the sausages, bell peppers, and onion on the sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder. Toss to coat everything evenly.
- Bake for 25 minutes, then flip the sausages and stir the veggies. Bake for another 10-15 minutes until the sausages are browned and the peppers are tender with slightly charred edges.
The magic of this dish lies in how the sausages infuse the peppers and onions with their savory juices, creating a melody of flavors that’s both robust and comforting.
Tip: For an extra burst of freshness, sprinkle with chopped parsley or basil before serving.
Sheet Pan Chocolate Chip Cookies
Who says you can’t have cookies without the fuss of scooping? These Sheet Pan Chocolate Chip Cookies are your answer to quick, delicious treats with minimal cleanup.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F and line a sheet pan with parchment paper.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips, then spread the dough evenly onto the prepared sheet pan.
- Bake for 20-25 minutes, until the edges are golden but the center is still soft.
- Let cool in the pan for 10 minutes before cutting into squares.
The magic of these cookies lies in their chewy edges and soft center, all achieved without the hassle of individual scooping. Perfect for when you need a cookie fix, fast.
Tip: For an extra gooey center, underbake by a minute or two and let them set as they cool.
Conclusion
We hope this roundup of 20 delicious sheet pan recipes makes your meal planning easier and more exciting! Each recipe is a testament to the simplicity and joy of cooking with just one pan. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!