8 Tips for Creating Your Own Sheet Pan Dinners
Who knew that sheet pan dinners would be such a “thing”? But they are, and I have jumped on that bandwagon like so many others. This process has become a regular part of my dinner-planning routine. Now, of course, not everything can be made on a sheet pan. Yet so many foods can, which makes getting dinner on the table relatively quickly well within reach. And, easy cleanup is such an added bonus.
The term sheet pan dinner transforms the use of a humble kitchen tool into a concept or process - cooking the main components of a meal on a flat, oven-safe pan. Depending on the number of people one is cooking for, one pan may be sufficient. But, using more than one sheet pan is absolutely fine. I confess I do so on more than one occasion even when I am only cooking for two!
There are no hard and fast rules for this, and the options are endless as far as the types of sheet pan dinners to make. My short version is this - throw a bunch of veggies on a sheet pan, add a protein, decide on seasoning, and roast it all. To take a deeper dive into the process, here are 8 of my best tips for creating your own sheet pan masterpieces.
1. Start with A Good Quality Sheet Pan
Sheet pans are flat, rimmed baking sheets usually made of aluminum or stainless steel. Traditionally in home kitchens, sheet pans have been used most often as a baking tool for such things as cookies, tater tots, or frozen French fries. In commercial kitchens, sheet pans are used for everything from holding prepped foods on racks in coolers to cooking large batches of both sweet and savory foods.
Investing in a good quality pan is essential and it will last (almost) forever. For best results, choose a durable, sturdy sheet pan constructed of 13 - 18-gauge heavy-duty metal. This type of pan will hold up well over time, lessen the chance of warping in the oven, and help to distribute heat more evenly.
Sheet pans come in a variety of sizes. The most common and useful sizes available for home kitchens are the half sheet pan (13” x 18”) or the slightly smaller jelly roll pan (10 1/2" x 15”). Other options include a quarter sheet pan (9” x 13”) or the smallest size, an eighth-sheet pan (6 1/2 “x 9 1/2").
Commercial kitchens regularly use full sheet pans (18” x 26”) but those generally do not fit in home kitchen ovens or cabinets.
In my kitchen, I use (and highly recommend!) the NordicWare Naturals Bakers Half Sheet and the NordicWare Naturals Jelly Roll pan.
For more sheet pan recommendations, check out the testing results from America’s Test Kitchen - The Best Rimmed Baking Sheets.
2. Select Ingredients that Cook Well on a Sheet Pan
In general, most fresh or frozen vegetables work well with the sheet pan dinner process. Cooking times will vary, so consider that when planning your meal. Proteins that are cooked by grilling, sautéing, stir-frying, pan-frying, or baking should work. Those that require slow cooking or braising will not do well with this process.
As a general rule, choose 1 - 3 different vegetables and one protein (about 4 - 6 ounces per serving). Keep in mind that vegetables cook down when heated, so starting with what looks like more is best. This is also a good time to use up any small amounts of veggies that are in the refrigerator bin.
To get you started, here are some suggested veggies and proteins that work well for sheet pan dinners.
Asparagus
Beans (green, yellow)
Bell Peppers
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Eggplant
Leafy Greens - Kale, Collards, Chard, etc.
Leeks
Onions
Potatoes (white and sweet)
Mushrooms
Root Vegetables - beets, parsnips, turnips, etc.
Snap Peas and Pea Pods
Summer and Winter Squash
Tomatoes
Fish - Salmon, Mahi Mahi, Hake, Tilapia, Halibut, Cod, Haddock, Trout, etc.
Shellfish - Shrimp, Scallops, Crab
Poultry
Pork
Beef - various types of steak, meatballs, burgers
Plant-Based - tofu, plant-based meats, chickpeas, beans,
Decide on any additional items to be served with the meal - sauces, whole grain, noodles, or gnocchi - that may require separate preparation.
3. Prep Your Sheet Pan
For easier cleanup, line the sheet pan with foil or parchment paper.
Give the lined pan a very light spray with a good quality olive or avocado oil cooking spray before adding any ingredients.
4. Set the Oven Temperature
I generally cook my sheet pan dinners at 400°F - 425°F. That temperature range is hot enough to roast and brown, yet not so hot that the food cooks too quickly.
The higher end of that range allows food to brown more on the outside while keeping moisture in the inside. The lower end allows food to cook a bit more gently and evenly.
Oven temperatures vary, so use an oven thermometer to check the oven in your kitchen. Adjust the temperature up or down based on the results on the thermometer, or adjust the cooking time if necessary.
5. Prep the Ingredients
Ingredients can be cut into several different shapes - florets, chopped, sticks or strips, cubes, wedges, discs, or coins.
Cut ingredients in similar sizes. Smaller-sized ingredients will cook more quickly than larger pieces. In general, cut ingredients between 1/2” - 1” in size.
Toss any ingredients that are not marinated with a small amount of good-quality olive or avocado oil.
6. Add Flavor
This is where you can really have fun and get creative. Build a certain flavor profile or keep things simple and straightforward. Use the following ideas to build and enhance, or to add a bit of zip.
Proteins and vegetables can be marinated ahead to infuse flavor. Or, just before cooking, toss the ingredients with salt and pepper, a pre-made seasoning blend or rub, herbs, spices, garlic, chili pepper flakes, or seasoned paste or sauce.
You may wish to consider adding flavor boosters just before serving such as a dollop of yogurt or sour cream, a sprinkling of cheese, a drizzle of balsamic or another type of vinegar, or a spritz of lemon.
If using fresh herbs, those with sturdy branches (thyme, sage, rosemary, marjoram, etc.) will hold up well during cooking and can be added directly to the sheet pan. Use soft herbs (basil, cilantro, parsley, mint, or chives) in marinades or as a garnish just before serving.
Dipping sauces add great flavor to sheet pan dinners and are easy to serve on the side.
7. Arrange for the Best Cooking Results
Avoid piling ingredients too high or overcrowding them on the sheet pan. Vegetables, in particular, cook best when spread in a single layer with at least a small amount of space for air circulation.
Proteins can be either set on top of veggies or placed directly onto the lined sheet pan in an area to themselves.
In general, ingredients placed near the outer edge of the pan will brown and cook faster than those placed in the center. Stir or rearrange as the meal cooks, if necessary.
8. Cook Your Masterpiece
Ingredients have different cooking times; therefore, those that require the longest time should be placed on the pan first to get a head start on cooking. Ingredients that cook quickly can be added later in the cooking time.
If using more than one sheet pan, place one pan in the upper part of the oven to start, and one pan in the lower part. Rotate the pans part-way through cooking.
For assistance with cooking times, download my free SHEET PAN COOKING TIME GUIDE.
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