25+ Easy Sheet Pan Dinner Recipes - I Heart Naptime (2024)

FAQs

What to cook a sheet pan dinner at? ›

A sheet pan meal is a full meal – protein and vegetable or vegetables– cooked together on a sheet pan in a hot oven, typically 425° F. The food combos are endless, but the recipes share a few attributes. They are fairly low fat, come together within an hour, and dirty just one pan.

Here, you'll assemble dinner components in reusable containers or zip-top bags so during the week all you need to do is dump everything on sheet pan, maybe toss with a little olive oil, salt, and pepper, and then bake. You'll also be ready to tackle the week with simple, ready-to-eat breakfast and lunch options.

The right baking sheet to use for sheet pan dinners is called a half-sheet pan. It's made of heavy-gauge metal, measures 18 by 13 inches, and has a 1-inch rim all the way around. It's sturdy enough to take high oven heat — and sometimes broiler heat if your recipe calls for it.

Try making food ahead of time! Overnight oats are all the rage these days because they're a healthy, delicious, and easy go-to in the morning (having cooked overnight!). We also recommend batch cooking brown rice, quinoa, farro, and other healthy grains to have in the fridge for when the week gets busy.

Temperatures range from 375-400°F for sheet pan meals. Depending on the vegetables and protein you've chosen, it may take anywhere from 35-45 minutes to cook thoroughly. Remember if you've chosen something you know will overcook in that period, you want to add it in later on in the cooking time.

Although cookie sheets are often referred to as "baking sheets," there are differences between a cookie sheet and a baking sheet (also known as a baking sheet pan or simply a sheet pan): Baking sheet pans have rolled edges with a lip around the entire pan, whereas cookie sheets do not.

We recommend foil over parchment paper for sheet pan cooking. As it conducts heat, foil can help accelerate the cooking process and help browning.

Great sheet pan dinner recipes to make ahead and freeze

Here are some of our favorite sheet pan dinner recipes that lend themselves to this style of make-ahead prep: Sheet Pan Steak with Blistered Veggies. Roasted Rosemary Chicken Quarters with Butternut Squash and Brussels Sprouts. Roasted Shrimp and Broccoli.

Lining the pan

Cleanup is a breeze when you line the baking sheet with parchment paper or foil.

Is stainless steel or aluminum better for baking? ›

Baking pans are frequently made from aluminum (an excellent heat conductor), or an aluminum-steel combination. Less common are stainless steel pans; while easy to clean and non-reactive, they don't conduct heat as well as aluminum.

Quarter sheet pans are typically 9 by 13 inches (a standard size for sheet cakes), half sheet pans are 18 by 13 inches (this is the size of most pans described simply as baking sheets) and full sheet pans are 26 by 18 inches (too big to fit in many home ovens, but the standard commercial size).

If it doesn't leave it in the over and test again in 5 minutes. The baking time for a sheet cake can vary depending on the recipe and the size of the pan. Generally speaking, a sheet cake baked in a standard 9x13 inch pan will take between 25 to 35 minutes at 350 degrees Fahrenheit (175 degrees Celsius).

You can also place an empty sheet pan in the oven as it preheats — a great trick for getting roasted veggies extra crisp. For cookies though, it's better to preheat the pan for just a couple of minutes or to run hot water over it first, as a pan that's too hot could cause cookies to spread too fast.

Foil is the right choice when you're roasting at temperatures of 425°F (220°C) or higher. Unless it's labelled non-stick, foil needs greasing, and — surprise! — it makes no difference if the shiny side is up or down. Cover the baking sheet completely, including the sides and corners, to catch any mess.

Pan-roasting is a hybrid method of cooking using both conductive heat (by searing) and radiant heat (by roasting). It works well with small roasts and portioned cuts of meat that are more than 1 inch thick such as racks, loins, chops, and thick steaks.