Sheet Pan Dinners
Whole dinners roasted on one pan, with almost no washing up.
13 recipes · Updated
Featured Recipes
Sheet Pan Gnocchi with Roasted Vegetables
Packaged potato gnocchi roasted straight from the pack on one sheet pan with cherry tomatoes, red onion and bell peppers until the gnocchi turn golden and crisp outside and the tomatoes blister and burst. Finished with torn basil, it is a vegetarian dinner with no pot of boiling water.
Sheet Pan Sausage and Vegetables
Sausage coins, bell peppers, courgette, and red onion roasted together on one pan at high heat until caramelised and tender — a complete, fuss-free dinner with almost no washing up.
Sheet Pan Sesame Tofu and Broccoli
Pressed extra-firm tofu cubes coated in cornstarch and roasted on one sheet pan with broccoli florets until crisp, then tossed in a sticky soy, maple, garlic and ginger glaze and finished with sesame seeds and scallions. A plant-based dinner that pairs well with rice.
All 13 recipes in this collection
- Sheet Pan Gnocchi with Roasted Vegetables
- Sheet Pan Sausage and Vegetables
- Sheet Pan Sesame Tofu and Broccoli
- Sheet Pan Salmon and Asparagus
- Sheet Pan Greek Chicken
- Sheet Pan Pancakes
- Sheet Pan Honey Mustard Pork Tenderloin
- Sheet Pan Chicken Fajitas
- Sheet Pan Chickpea Shawarma
- Sheet Pan Lemon Herb Chicken and Potatoes
- Sheet Pan Nachos
- Sheet Pan Steak Bites and Potatoes
- Sheet Pan Shrimp Boil
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How to Get Sheet Pan Dinners Right
The trick with a sheet pan dinner is timing: potatoes, carrots and other dense vegetables need longer than salmon, shrimp or thin chicken, so the recipes here stagger them. Longer-cooking ingredients go in first and the rest joins the pan partway through, so everything finishes together.
Give everything space. A crowded pan steams instead of roasting, and the vegetables never brown; if your pan is smaller than a standard half sheet (about 18 x 13 inches), use two. Most of these roast at 400 to 425°F (200 to 220°C), and the meat recipes give the safe internal temperature to check.
Frequently Asked Questions
What size sheet pan do I need?
A standard half sheet pan, about 18 x 13 inches (46 x 33 cm), with a rim. For four servings on a smaller pan, split the ingredients across two pans.
Should I line the pan?
Parchment or foil makes clean-up easy. For the crispiest potatoes and gnocchi, roast them directly on the oiled pan.
Can I use frozen vegetables?
Yes for broccoli and green beans, roasted from frozen at high heat with a few extra minutes. Fresh vegetables brown better.
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