Think of sheet-pan meals as the unofficial helpers of holiday cooking; they tidy up your prep and clean-up. You’ll roast a turkey breast or glaze ham on the same tray you use for veggies, bake salmon beside asparagus, and finish a warm pear crisp without extra pans. These 14 recipes show exact timings, simple seasonings, and swap options so you can cook for a crowd with less fuss—keep going to see which ones fit your oven and schedule.
Herb-Roasted Turkey Breast With Garlic and Lemon
A juicy, flavorful turkey breast roasted with garlic, lemon, and fragrant herbs—perfect for a simple holiday centerpiece.
Ingredients:
- 3–4 lb bone-in turkey breast (skin on)
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme leaves (or 1 tbsp dried)
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 3 tbsp olive oil (or melted butter for richer flavor)
- 1/2 cup low-sodium chicken broth (or water)
- Optional: 1 small onion, quartered, and 1 apple, quartered, for the pan
How to Make:
- Preheat the oven to 375°F (190°C). Position a rack in the middle.
- Pat the turkey breast dry with paper towels; loosen the skin gently with your fingers to create a pocket.
- In a small bowl, mix garlic, lemon zest, lemon juice, rosemary, thyme, parsley, salt, pepper, and olive oil (or melted butter) to form a herb paste.
- Rub half the herb paste under the skin over the meat, and spread the remaining paste over the skin.
- Place the turkey breast on a sheet pan or shallow roasting pan. Scatter onion and apple around the breast if using, and pour the chicken broth into the pan.
- Roast uncovered for about 1 to 1 1/4 hours, or until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C). Baste once or twice with pan juices if you like.
- If the skin isn’t nicely browned in the last 10 minutes, increase oven temperature to 425°F (220°C) for a short blast, watching closely to avoid burning.
- Remove the turkey from the oven and tent loosely with foil. Let rest 15 minutes—the temperature will rise to about 165°F (74°C) and juices will redistribute.
- Slice and serve with pan juices spooned over the top.
Enjoy a simple, herb-scented centerpiece that’s sure to impress everyone at the table!
Maple-Glazed Spiral Ham Slices With Roasted Pineapples
Sweet, sticky slices of spiral ham caramelized with maple and paired with roasted pineapple for a perfect holiday centerpiece.
Ingredients:
- 6–8 cups spiral-cut ham slices (about 3–4 lb total)
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/3 cup pure maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon soy sauce (optional, for depth)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 2 tablespoons unsalted butter, melted
- Freshly ground black pepper, to taste
- Fresh thyme or parsley for garnish (optional)
How to Make:
- Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup.
- Arrange the spiral ham slices in a single layer on the prepared pan, leaving small gaps for the pineapple.
- Scatter the pineapple chunks evenly around and between the ham slices.
- In a small bowl, whisk together maple syrup, brown sugar, Dijon mustard, apple cider vinegar, soy sauce (if using), cinnamon, cloves, and melted butter until smooth.
- Brush about two-thirds of the glaze over the top of the ham slices and pineapple, reserving the rest for later.
- Roast in the preheated oven for 12–15 minutes, until the glaze is bubbling and edges of the pineapple start to caramelize.
- Remove the pan, brush with the remaining glaze, and switch the oven to broil. Broil 1–3 minutes, watching closely, until the glaze is deeply caramelized and lightly charred in spots.
- Let the ham rest 3–5 minutes on the pan so the glaze sets.
- Transfer slices and roasted pineapple to a serving platter, sprinkle with freshly ground black pepper and garnish with thyme or parsley if you like.
Serve warm and enjoy the sweet-savory holiday goodness!
Sheet Pan Garlic Butter Salmon With Asparagus
Crispy-tender garlic butter salmon and bright asparagus all roasted together on one pan for an easy, elegant dinner.
Ingredients:
- 1.5 lb (about 680 g) salmon fillet, skin on or off, cut into 4 portions
- 1 lb (450 g) asparagus, trimmed
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice (fresh)
- 1 tsp lemon zest
- 1 tsp Dijon mustard (optional)
- 1/2 tsp smoked paprika or sweet paprika
- 1/2 tsp salt, divided
- 1/4 tsp black pepper, divided
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp chopped fresh parsley (or dill) for garnish
- Lemon wedges, for serving
How to Make:
- Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup.
- Pat salmon dry and season both sides with 1/4 tsp salt and a pinch of pepper.
- Trim asparagus and toss on the sheet pan with olive oil, remaining 1/4 tsp salt and a pinch of pepper; spread into a single layer.
- In a small bowl, whisk melted butter, minced garlic, lemon juice, lemon zest, Dijon (if using), paprika and red pepper flakes.
- Place salmon portions on the sheet pan among the asparagus, skin-side down if applicable.
- Brush the garlic butter mixture generously over the tops of the salmon and a little onto the asparagus.
- Roast in the preheated oven for 10–14 minutes, until salmon flakes easily with a fork and asparagus is tender-crisp (thicker fillets may need the longer time).
- If you like a slightly browned top, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Remove from oven, sprinkle with chopped parsley (or dill) and serve with lemon wedges.
Enjoy the garlicky, buttery salmon and bright asparagus — dinner on one pan and done in under 30 minutes!
One-Pan Mustard-Crusted Pork Loin With Roasted Root Vegetables
One-Pan Mustard-Crusted Pork Loin With Roasted Root Vegetables — a cozy, hands-off holiday main that gives you a golden, tangy pork crust and caramelized veggies all from one sheet pan.
Ingredients:
- 2 to 3 lb pork loin roast
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional for texture)
- 2 tbsp olive oil, divided
- 1 tbsp honey or maple syrup
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp fresh rosemary, chopped or 1/2 tsp dried rosemary
- Salt and freshly ground black pepper
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips or sweet potatoes, peeled and cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 1 lb baby potatoes, halved (or small Yukon Golds)
- 1 tbsp balsamic vinegar (optional, for tossing veggies)
- Fresh parsley, chopped, for garnish (optional)
How to Make:
- Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment for easier cleanup.
- Pat the pork loin dry and season all over with salt and pepper.
- In a small bowl, mix Dijon, whole-grain mustard, honey, minced garlic, thyme, rosemary, and 1 tbsp olive oil.
- Spread the mustard mixture evenly over the top and sides of the pork loin.
- Toss the carrots, parsnips (or sweet potatoes), onion, and potatoes with the remaining 1 tbsp olive oil, salt, pepper, and balsamic if using.
- Arrange the vegetables around the pork loin on the sheet pan in a single layer so everything roasts evenly.
- Roast in the preheated oven for about 25–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and browned. (Timing varies by roast size; check with a meat thermometer.)
- If you want a darker crust, switch to broil for 2–3 minutes, watching closely so nothing burns.
- Remove the pan from the oven and transfer the pork to a cutting board. Tent with foil and let rest 10 minutes before slicing.
- Give the vegetables a quick toss on the pan, taste and adjust seasoning, then slice the pork and serve over the roasted root veggies. Garnish with chopped parsley if desired.
Serve slices of juicy, mustard-crusted pork with the caramelized vegetables for a simple, crowd-pleasing holiday centerpiece.
Crispy Balsamic Brussels Sprouts and Baby Potatoes
Crispy Balsamic Brussels Sprouts and Baby Potatoes — caramelized, tangy, and perfectly crisp in every bite.
Ingredients:
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 lb (450 g) baby potatoes, halved or quartered if large
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 3 cloves garlic, minced
- 1 tsp Dijon mustard (optional)
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: a squeeze of lemon or a sprinkle of grated Parmesan for serving
How to Make:
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
- Toss Brussels sprouts and baby potatoes with olive oil, minced garlic, smoked paprika, salt, and pepper in a large bowl.
- Spread vegetables in a single layer on the prepared sheet pan, cut sides down for extra crispness.
- Roast for 20–25 minutes, stirring once halfway, until potatoes are tender and sprouts are golden and crispy.
- Meanwhile whisk together balsamic vinegar, honey (or maple), and Dijon mustard in a small bowl.
- Remove pan from oven and drizzle the balsamic mixture over the hot vegetables; toss gently to coat.
- Return to oven for 3–5 minutes to let the glaze stick and caramelize slightly.
- Taste and adjust seasoning, then transfer to a serving dish and sprinkle with chopped parsley (and Parmesan or lemon if using).
Serve warm and enjoy the sweet-tangy crunch!
Honey-Soy Glazed Chicken Thighs With Broccoli and Cashews
Honey-sweet, savory chicken thighs roasted with crisp broccoli and crunchy cashews for an easy, all-in-one sheet pan dinner.
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1100 g)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (or olive oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 large head of broccoli (about 1 lb / 450 g), cut into florets
- 2 tbsp vegetable oil (or olive oil), divided
- 1/2 cup roasted cashews, roughly chopped
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds, for garnish (optional)
- Lemon or lime wedges, for serving (optional)
How to Make:
- Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup.
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Taste and season lightly with salt and pepper.
- Pat the chicken thighs dry and place them in a shallow dish or zip-top bag. Pour about two-thirds of the sauce over the chicken, reserve the rest for the veggies, and let marinate for 10–20 minutes at room temperature (or up to 2 hours in the fridge).
- Toss broccoli florets with 1 tbsp oil and season with a little salt and pepper. Spread the broccoli on one side of the prepared sheet pan.
- Arrange the chicken thighs skin-side up on the other side of the pan, spacing them so air can circulate.
- Drizzle the reserved sauce over the broccoli and brush a little extra on the chicken skin.
- Roast for 25–30 minutes, until the chicken reaches 165°F (74°C) and the skin is golden and crisp; if the broccoli needs more color, roast an extra 3–5 minutes.
- In the last 3 minutes of roasting, sprinkle the chopped cashews over the broccoli and chicken so they toast slightly.
- Remove the pan from the oven and let the chicken rest 5 minutes. Spoon any pan juices over the chicken and broccoli.
- Garnish with sliced green onion and sesame seeds. Serve with lemon or lime wedges on the side for a bright finish.
Enjoy — crunchy, sticky, and ready to feed a hungry crowd straight from the sheet pan!
Lemon-Ricotta Stuffed Shells With Cherry Tomatoes
Bright, fresh, and comforting — these lemon-ricotta stuffed shells with blistered cherry tomatoes are sunshine on a sheet pan.
Ingredients:
- 12–16 jumbo pasta shells (about 12 oz)
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 lemon
- 1 large egg
- 1/4 cup chopped fresh basil (or 2 tbsp chopped parsley)
- 1 tsp garlic powder or 1 clove garlic, minced
- Salt and black pepper, to taste
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil, divided
- 1/2 tsp red pepper flakes (optional)
- 1 cup marinara or tomato sauce (store-bought or homemade)
- Fresh basil leaves for garnish
How to Make:
- Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil.
- Cook the jumbo shells until just al dente according to package directions. Drain and cool slightly so you can handle them.
- In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, egg, chopped basil, garlic, and a pinch of salt and pepper. Mix until smooth.
- Spread the marinara sauce in an even layer on a lightly oiled sheet pan or rimmed baking dish.
- Gently fill each cooled shell with about 1–2 tablespoons of the ricotta mixture and place them on the sauced pan, open side up.
- Toss the halved cherry tomatoes with the remaining olive oil, a pinch of salt, pepper, and red pepper flakes if using. Scatter the tomatoes around and between the shells.
- Bake for 15–18 minutes, until the filling is set and tomatoes are blistered; broil 1–2 minutes at the end if you want extra color.
- Remove from oven, sprinkle extra grated Parmesan and torn basil leaves over the top, and let rest for 2–3 minutes.
- Serve warm straight from the sheet pan or transfer to a platter.
Enjoy a bright, cheesy bite — these stuffed shells are perfect for a cozy holiday table or a sunny weeknight dinner.
Mediterranean Sheet Pan Shrimp With Feta and Olives
Bright, briny, and ready in under 30 minutes — Mediterranean sheet pan shrimp with feta and olives is a fuss-free weeknight win.
Ingredients:
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1/2 cup pitted Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
- Optional: cooked couscous, rice, or crusty bread for serving
How to Make:
- Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup.
- In a bowl, toss shrimp with olive oil, minced garlic, lemon zest and juice, oregano, red pepper flakes (if using), salt, and pepper.
- Spread cherry tomatoes, red onion, and red bell pepper on the sheet pan in an even layer. Drizzle a little olive oil and season with salt and pepper.
- Nestle the seasoned shrimp among the vegetables and scatter the halved olives over everything.
- Roast in the preheated oven for 8–10 minutes, until shrimp are opaque and pink and vegetables are tender.
- Remove the pan from the oven and sprinkle crumbled feta over the hot shrimp and veggies so it softens slightly.
- Garnish with chopped parsley and serve with lemon wedges and your choice of couscous, rice, or crusty bread.
Serve immediately and enjoy the bright, Mediterranean flavors with minimal cleanup — pure sheet-pan happiness.
Sheet Pan Sausage, Apple, and Sage Stuffing
Savory, slightly sweet sheet-pan stuffing with sausage, apples, and fragrant sage — easy holiday comfort with minimal fuss.
Ingredients:
- 1 pound Italian sausage (mild or sweet), casings removed
- 4 cups cubed day-old bread (about 8 ounces), crusts on
- 2 medium apples (such as Granny Smith or Honeycrisp), cored and diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 to 1 cup low-sodium chicken or vegetable broth (as needed)
- 1 large egg, lightly beaten (optional, helps bind)
- 1/4 cup chopped fresh parsley (optional, for brightness)
How to Make:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easier cleanup.
- Spread the cubed bread on the sheet pan in an even layer and toast in the oven 8–10 minutes, until lightly golden. Remove and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate.
- In the same skillet, add butter and the remaining 1 tablespoon olive oil. Sauté onion and celery until softened, about 5 minutes.
- Add diced apples, chopped sage, thyme, salt, and pepper to the skillet. Cook 3–4 minutes until apples begin to soften.
- Return the cooked sausage to the pan and stir to combine with the vegetable-apple mixture. Remove from heat.
- Place the toasted bread cubes in a large bowl or back on the sheet pan. Pour the sausage-apple mixture over the bread.
- Add the beaten egg (if using) and pour 1/2 cup broth over the mixture. Gently toss to combine, adding up to 1/2 cup more broth if you want moister stuffing. Stir in parsley if using.
- Spread the mixture evenly on the sheet pan and bake 15–20 minutes, until the top is crisped in places and the center is heated through.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm.
Enjoy this cozy, hands-off stuffing straight from the pan — a perfect side that’s both rustic and bursting with holiday flavor!
Spiced Sweet Potato Wedges With Cranberry Chutney
Warm, cozy spiced sweet potato wedges topped with bright cranberry chutney — holiday flavor in every bite.
Ingredients:
- 2 large sweet potatoes (about 1.5–2 lb), scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (or regular paprika)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup fresh or frozen cranberries
- 1/4 cup brown sugar (light or dark)
- 2 tbsp apple cider vinegar
- 1 tbsp orange juice (fresh if possible)
- 1/2 tsp grated fresh ginger or 1/4 tsp ground ginger
- 1 small shallot or 2 tbsp red onion, finely chopped (optional)
- 1 tbsp chopped fresh cilantro or parsley for garnish (optional)
How to Make:
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Toss sweet potato wedges with olive oil, cumin, paprika, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Spread the wedges in a single layer on the sheet pan without overcrowding.
- Roast 25–30 minutes, flipping once halfway through, until golden and tender.
- While the potatoes roast, combine cranberries, brown sugar, apple cider vinegar, orange juice, ginger, and chopped shallot in a small saucepan.
- Bring the cranberry mixture to a simmer over medium heat, stirring occasionally, and cook 8–10 minutes until thickened but still slightly saucy.
- Taste the chutney and adjust sweetness or acidity with more sugar or vinegar if needed.
- Remove wedges from the oven and transfer to a serving platter.
- Spoon cranberry chutney over the warm wedges and sprinkle with chopped cilantro or parsley if using.
- Serve immediately and enjoy the sweet, spiced, tangy holiday combo!
A perfect holiday side that’s as festive as it’s delicious — dig in!
Cheesy Cauliflower and Broccoli Bake With Panko Topping
Cheesy Cauliflower and Broccoli Bake With Panko Topping — a cozy, crunchy-topped veggie casserole that’s creamy, comforting, and holiday-ready.
Ingredients:
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 1 medium head broccoli, cut into florets (about 4 cups)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% work best)
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon nutmeg (optional)
- 1 1/2 to 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley (optional, for garnish)
How to Make:
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Toss cauliflower and broccoli florets with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet.
- Roast vegetables 15–20 minutes until just tender and lightly browned. Reduce oven to 375°F (190°C).
- Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute to form a roux.
- Gradually whisk in milk until smooth. Cook, stirring, until sauce thickens, about 3–5 minutes.
- Stir in Dijon and nutmeg if using. Remove from heat and stir in 1 to 1 1/2 cups cheddar and 1/4 cup Parmesan until melted. Season to taste with salt and pepper.
- Transfer roasted vegetables to the prepared baking dish and pour the cheese sauce evenly over them. Stir gently to combine.
- In a small bowl, toss panko with remaining 1 tablespoon olive oil and the remaining Parmesan and 1/2 cup cheddar.
- Sprinkle the panko mixture evenly over the cheesy veggies.
- Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
- Let rest 5 minutes, sprinkle with chopped parsley if desired, and serve warm.
Enjoy this creamy, cheesy bake with a crunchy panko crown — perfect as a holiday side or a hearty weeknight treat!
Sheet Pan Vegetable Lasagna Roll-Ups With Spinach
A family-friendly twist on lasagna — spinach-studded roll-ups baked on a sheet pan for easy, crowd-pleasing comfort.
Ingredients:
- 12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella, plus extra for topping
- 1/2 cup grated Parmesan
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 10 ounces fresh spinach, roughly chopped (or 1 box frozen, thawed and well-drained)
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced seasonal vegetables (e.g., bell pepper, zucchini, mushrooms) — optional
- Salt and pepper to taste
- Fresh basil or parsley for garnish
How to Make:
- Preheat oven to 375°F (190°C). Lightly grease a large sheet pan or line it with parchment.
- Cook lasagna noodles according to package directions until al dente, drain and lay flat on a clean towel to cool.
- In a skillet, heat olive oil over medium. Sauté onion until soft, add garlic and diced vegetables, cook 3–4 minutes until tender. Remove from heat and let cool slightly.
- If using fresh spinach, briefly sauté until wilted, then chop. If using frozen, squeeze out excess water.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, nutmeg (if using), salt and pepper. Fold in spinach and the cooled sautéed vegetables.
- Spread a thin layer of marinara sauce across the sheet pan to prevent sticking.
- Lay a noodle on a work surface, spread about 2–3 tablespoons of the cheese-spinach filling evenly over the noodle, leaving a small border. Roll up tightly and place seam-side down on the sheet pan. Repeat with remaining noodles and filling.
- Spoon remaining marinara over the roll-ups and sprinkle with extra mozzarella.
- Bake 20–25 minutes until sauce is bubbly and cheese is melted and golden in spots.
- Let rest 5 minutes, garnish with chopped basil or parsley, slice if desired, and serve right from the pan.
Enjoy these cheesy, veggie-packed roll-ups — an easy sheet-pan dinner that tastes like a hug!
Cinnamon Sugar Pears and Apples With Oat Crisp Topping
Warm-spiced baked fruit with a crunchy oat topping — cozy dessert made easy on one sheet pan.
Ingredients:
- 3 medium pears, cored and sliced into wedges
- 3 medium apples (any baking variety), cored and sliced into wedges
- 2 tablespoons lemon juice
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon cornstarch (or arrowroot)
- 2 tablespoons unsalted butter, diced or melted
- 1 cup old-fashioned oats
- 1/3 cup all-purpose flour (or a gluten-free blend)
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tablespoons maple syrup or honey
- Cooking spray or a little extra butter for the pan
How to Make:
- Preheat the oven to 375°F (190°C) and lightly grease a sheet pan.
- Toss the apple and pear wedges with lemon juice, granulated sugar, cinnamon, nutmeg (if using), and cornstarch until evenly coated.
- Spread the fruit in an even layer on the prepared sheet pan.
- In a bowl, mix oats, flour, brown sugar, salt, and chopped nuts (if using).
- Stir in the diced or melted butter and maple syrup until the mixture clumps into a crumbly topping.
- Sprinkle the oat crisp evenly over the fruit.
- Bake for 25–30 minutes, until the fruit is tender and the topping is golden brown.
- Let cool a few minutes on the pan before serving.
Serve warm with a scoop of vanilla ice cream or a drizzle of cream — enjoy that sweet, crunchy comfort!
Ginger-Molasses Pumpkin Bars With Brown Butter Streusel
Warm, spicy pumpkin bars topped with a nutty brown-butter streusel—perfect for holiday gatherings or cozy nights in.
Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
Brown Butter Streusel:
- 4 tablespoons (55 g) unsalted butter
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 g) chopped pecans or walnuts (optional)
- Pinch of salt
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment or lightly grease it.
- Whisk together the flour, baking soda, baking powder, spices, and salt in a bowl; set aside.
- In a large bowl, cream the softened butter with brown and granulated sugars until smooth.
- Beat in the egg, then mix in the pumpkin puree, molasses, and vanilla until combined.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Spread the batter evenly into the prepared pan.
- Make the streusel: melt the 4 tablespoons of butter in a small skillet over medium heat and cook until it turns golden brown and smells nutty, about 3–4 minutes; watch carefully to avoid burning.
- Remove the browned butter from heat and stir in the brown sugar, flour, chopped nuts (if using), and a pinch of salt until crumbly.
- Sprinkle the streusel evenly over the pumpkin batter.
- Bake for 28–34 minutes, or until a toothpick in the center comes out with a few moist crumbs but not wet batter.
- Cool the bars in the pan on a wire rack for at least 20 minutes before lifting out with the parchment and slicing.
- Serve warm or at room temperature—these bars are great with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy the cozy spices and caramel notes of brown butter in every bite!
Conclusion
Variety is the spice of life: don’t put all your eggs in one basket. You can feed a family with these sheet pan recipes and keep cleanup easy. Pick one main, add a vegetable and a simple starch, and roast everything together. Check internal temperatures for meats, stir vegetables once, and tent pans if browning too fast. Use foil or parchment for faster cleanup. Serve hot and enjoy a relaxed holiday meal.