sheet pan meal

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Smoky Roasted Sausage and Vegetables

olive oil (0.64)

Tbsp red wine vinegar (0.20)

mustard

garlic powder (0.02)

tsp dried oregano (0.02)

tsp smoked paprika (0.05)

salt (0.02)

black pepper (0.03)

tsp sugar (0.02)

smoked sausage (2.75)

broccoli

bell pepper (any color) (1.00)

onion

long grain white rice (uncooked) (0.20)

parsley (0.20)

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

In a small bowl or jar combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar). Whisk the ingredients together or close the jar and shake until combined. Set the vinaigrette aside.

Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.

Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.

Roast the vegetables in the fully preheated oven for 35-40 minutes, or until they&#x27;re browned on the edges, stirring once half way through.

While the sausage and vegetables are roasting, cook the rice. Add the rice and 2 cups water to a sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, undisturbed, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

After the sausage and vegetables have finished roasting, add half of the remaining vinaigrette and toss to coat. Season with an extra pinch of salt and pepper if needed.

To serving, add about 3/4 cup rice to each bowl or container along with 1/4 of the roasted sausage and vegetables. Drizzle another spoonful of the vinaigrette over top, then finish with a sprinkle of fresh parsley.

Sheet pan meals don&#039;t get an easier or more delicious than this Sheet Pan Kielbasa Potatoes and Green Beans dinner.

Sheet Pan Kielbasa Potatoes and Green Beans

petite red potatoes (2.99)

kielbasa (4.69)

frozen green beans (1.00)

olive oil (0.32)

Tbsp steak seasoning (0.15)

Preheat the oven to 400ºF. Wash and slice the potatoes into 1-inch pieces. Slice the kielbasa into medallions. Dice the onion into 1-inch pieces.

Add the potatoes, kielbasa, onion, and frozen green beans (no need to thaw) to a large baking sheet. Drizzle with olive oil and sprinkle the steak seasoning over top. Use your hands to toss the ingredients until everything is coated in oil and spices.

Transfer the baking sheet to the oven and roast in the oven for 20 minutes, then give the ingredients on the sheet pan a good stir. Roast for an additional 15 minutes, or until the ingredients achieve the level of browning you desire. Serve hot.

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.

Oven Roasted Autumn Medley

sweet potato (1.07)

apples (0.76)

sweet Italian sausage (1.40)

basil (0.10)

sage (0.10)

rosemary (0.10)

tsp black pepper (0.02)

Tbsp chopped fresh parsley (optional) (0.11)

Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.

Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.

Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.

Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Liven up your busy weeknights with this easy sheet pan dinner. 

Sheet Pan Teriyaki Chicken and Vegetables

soy sauce

honey

rice wine vinegar

sesame oil

garlic cloves,

ginger,

cornstarch

water

chicken breasts,

broccoli florets

carrots,

snow peas,

edamame, shelled

pineapple chunks

salt and black pepper,

Green onions and sesame seeds,

Preheat oven to 400°F and line a rimmed sheet pan with parchment paper or foil. Coat with nonstick spray and set aside.

In a medium saucepan over medium heat, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until well combined. Bring to a simmer, stirring often, and cook until sauce bubbles and thickens. Remove from heat and set aside.

Season each side of the chicken with salt and pepper and drizzle glaze over each side, reserving at least half for later use.

Place on prepared baking sheet and bake 20 minutes. Remove from oven, brush chicken with more glaze, flip, and glaze again.

Place broccoli, carrots, snow peas, edamame, and pineapple around chicken and drizzle with some teriyaki glaze before tossing to coat.

Return to oven and bake until chicken is cooked through and vegetables are tender, 15-20 more minutes.

Remove from oven, slice chicken into strips, and drizzle with remaining glaze. Serve over rice, if desired, and enjoy!

We love when dinner is made entirely on 1 pan! Enjoy this simple sweet potato, chickpea, and cabbage dish seasoned with Indian spices like garam masala! Serve with fresh or steamed greens, tahini, lemon, and sides of choice!

Sheet Pan Meal: Curried Sweet Potato & Chickpeas

cabbage ((or sub cauliflower

red onion

Tbsp minced ginger

Tbsp minced garlic

Tbsp avocado coconut oil

tsp sea salt

Tbsp curry powder ((or store-bought))

tsp garam masala

kale ((or other green))

Sesame or hemp seeds ((optional))

Cilantro ((optional))

Lemon ((optional))

Preheat oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat.

Add sweet potato wedges, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).

Drizzle with oil, sprinkle on salt, curry powder, and garam masala.

Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings. Add more of either as needed.

Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.

To serve: Steam kale or massage with lemon juice and olive oil and divide between plates, then top with sweet potatoes, cabbage, and chickpeas. Drizzle on the tahini (or dressing of choice) and serve. Sesame seeds, lemon wedges, or cilantro make nice additional garnishes (all optional).

https://www.youtube.com/watch?v=SSM5BrXNVTo

We love when dinner is made entirely on 1 pan! Enjoy this simple, curried sweet potato, chickpea, and cabbage dish! Serve with fresh or steamed greens, tahini, lemon, and sides of choice!

Full Recipe: https://minimalistbaker.com/sheet-pan-meal-curried-sweet-potato-chickpeas/
 
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Sheet Pan Meal: Curried Sweet Potato & Chickpeas | Minimalist Baker Recipes

This dish is&nbsp;simple, quick, healthy, so easy, and even more delicious.&nbsp;If you like middle eastern and Moroccan flavors, you will love this chicken recipe!

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes

chicken breasts

olive oil

Harissa seasoning

kosher salt and black pepper

sweet potatoes,

onion,

(14 ounces) chickpeas, drained

feta

green olives, smashed

plain greek yogurt and fresh mint

1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden. 3. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl.&nbsp;4. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro. Enjoy!&nbsp;

An easy-to-make sheet pan meal featuring salmon, bacon, and vegetables. See the notes (above) for other veggie options and also a variation without bacon.&nbsp;

Sheet Pan Honey-Salmon with Brussels Sprouts and Butternut Squash

butternut squash

Brussels sprouts

salt

herbs de provence (**)

tsp black pepper (and extra for sprinkling on the salmon)

extra virgin olive oil

salmon

bacon (chopped)

TB honey

parchment paper (optional)

large bowl

Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier. 

Cut the Brussels sprouts in half. 

Peel the butternut squash, remove the seeds, and cut the squash into 1-inch cubes.&nbsp;

Place the veggies in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again.&nbsp;

Spread the veggies on a large sheet pan. Roast the veggies for 20 minutes.&nbsp;

After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets to the center of the pan. Sprinkle some of the bacon over the salmon filets and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture. 

Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy. &lt;--The crispiness of your bacon will depend on the thickness of the slices. I find that the thinner Applegate bacon works well.

Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm. 

Made with protein packed hummus, in one pot and one sheet pan, in under 30 mins...so delicious!

No-Guilt Broccoli Fettuccine Alfredo

broccoli,

cayenne

garlic powder

salt and pepper

fettuccine pasta

plain hummus

lemon

unsalted butter

Parmesan cheese,

basil,

parsley,

red-pepper flakes

1. Preheat the oven to 450ºF.2. On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a big pinch each of salt and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot. Add the hummus, about ½ cup of the pasta cooking water, the lemon zest, lemon juice, butter, and Parmesan. Toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed. Add the basil, parsley, and red pepper flakes. Taste and season as needed with salt and black pepper.4. Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.

Chicken sausage, peppers, and onions are roasted with olive oil and garlic for this easy dish. This simple Sheet Pan Sausage and Peppers is the perfect, one-dish, 20-minute weeknight meal! Serve with sausage buns or French bread.

Sheet Pan Sausage and Peppers

Italian chicken sausage

½ lb snack peppers

red onion (sliced ¼' thick)

oregano

garlic (minced)

½ tsp pepper

Preheat the oven to 425° degrees F. Grease a rimmed baking sheet.

Pierce the sausages with a small knife (do not pierce all the way through.)

On the greased sheet pan, toss the sausages, peppers, onions, garlic, dried oregano, salt, pepper, and 3 tbsp of olive oil until everything is well coated. Spread the mixture evenly over the sheet tray.

Cook for 20 minutes, or until the vegetables are tender and the sausages register 165° F. (Or 160° F for pork sausage.) *Serve immediately.

These Sheet Pan Meatloaves with Roasted Potatoes and Green Beans are an easy, tasty one-pan meal!

Sheet Pan Meatloaves with Roasted Potatoes and Green Beans

oz potatoes

olive oil (divided)

Salt and black pepper (to taste)

oz green beans

lb raw 95 % beef

breadcrumbs

Preheat the oven to 400 degrees and line a large sheet pan with aluminum foil. Lightly mist the aluminum foil with cooking spray and set aside.

In a mixing bowl, toss the cut potatoes in 2 ½ teaspoons of the olive oil until coated. Sprinkle with salt and pepper and transfer to a single layer on the cookie sheet. Place in the heated oven and roast for 20 minutes.

While the potatoes are cooking, place the green beans in the mixing bowl you just used for the potatoes. Toss in the remaining 2 teaspoons of olive oil and sprinkle with salt and pepper. Set aside. In a separate mixing bowl, add the beef, onion, breadcrumbs, 1/3 cup of the barbecue sauce and the garlic powder. Stir or mush together until well combined.

Remove the baking sheet with the potatoes from the oven and flip each of the potatoes to another side. Move the potatoes to one third of the cookie sheet, keeping them in a single layer. Use your hands to form four mini loaves (about 3 inches in diameter) from the meat mixture and place them on the sheet pan. Transfer the green beans to the remaining space on the sheet pan and return the pan to the oven.

Bake for another 20-24 minutes until the meatloaves are cooked through, the beans are tender and the potatoes have crispy edges. Remove the pan from the oven and spoon the remaining ¼ cup of barbecue sauce over the tops of the meatloaves. Cover the pan with aluminum foil and allow to sit for 10 minutes to allow the loaves to rest and firm up (do not skip the rest period or your meatloaves may fall apart). Serve warm.

This easy recipe for chicken fajitas is ready in just 30 minutes!

Sheet Pan Poblano Chicken Fajitas

chili powder

cumin

smoked paprika

kosher salt and pepper

orange and (1) red bell pepper, sliced

poblano pepper, sliced

juice of 1 lime,

fresh cilantro, chopped,

8-10 flour tortillas, warmed

rice,

shredded cheddar, sliced avocado and salsa,

1. Preheat the oven to 425 degrees F.&nbsp;2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper, and 2 tablespoons olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.3. To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.&nbsp;4. Remove from the the oven and toss everything together with the lime juice and cilantro.&nbsp;5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and salsa. Enjoy!&nbsp;

Made all on one sheet pan, these tacos are quick, vibrant, and so delicious!

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

(4-6 ounce) salmon filets

chopped chipotle in adobo

paprika

thyme

tortillas,

cotija cheese

jalapeños

pineapple

mango

cilantro, roughly chopped

ginger, grated

juice of a lime (about 2 tablespoons)

1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Add the jalapeños (for the salsa). Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon side.3. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, mango, cilantro, ginger, lime juice, and a pinch of salt. 4. Stuff the avocado, cabbage, salsa, and salmon into the warmed tortillas. Top with crema (see notes) or yogurt, cheese and additional salsa.

Top 33 sheet pan meal recipes from across the web

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Top 33 sheet pan meal recipes from across the web

The most viewed sheet pan meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Roasted Sausage and Vegetable...

Sheet Pan Kielbasa Potatoes and Gre...

Oven Roasted Autumn Medley

Sheet Pan Teriyaki Chicken and Vege...

Sheet Pan Meal: Curried Sweet Potat...

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Sheet Pan Honey-Salmon with Brussel...

No-Guilt Broccoli Fettuccine Alfred...

Sheet Pan Sausage and Peppers

Sheet Pan Meatloaves with Roasted P...

Sheet Pan Poblano Chicken Fajitas

Sheet Pan Chipotle Salmon Tacos wit...

Baked Chicken, Sweet Potatoes and Z...

Italian Herb Tofu &amp; Winter Vege...

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The most viewed sheet pan meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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