sheetpan

Baked Salmon with Asparagus and Yogurt Dill Sauce -a simple, EASY sheet-pan dinner that comes together in under 30 minutes.

Baked Salmon With Asparagus and Dill Sauce

(about 58 g) zest of Lemon

(about 6 g) minced Garlic clove

(about 16 g) chopped Dill

(about 16 g) chopped Fresh parsley

Lemon

Black pepper

397 g (about 26 ½) Asparagus

(about 41 g) Olive oil

& pepper

568 g (about 1 ½) Wild salmon

¼ teaspoon (about 2 g) Salt

(about 115 g) Whole milk yogurt

Dill

Baking mac and cheese on a sheet pan boasts all the best parts of classic baked mac and cheese but requires half the effort, which means you can fill your comfort food craving any day of the week. 

Crispy Sheet Pan Mac and Cheese

Cooking spray

half-and-half

water

salt

cheddar cheese

Parmesan cheese

breadcrumbs

cavatappi

Dijon mustard

onion powder

garlic powder

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a rimmed baking sheet with cooking spray. 

Place 2 cups half-and-half, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Meanwhile, shred 1 pound sharp cheddar cheese (you&#x27;ll need about 4 cups total) and grate 1 ounce Parmesan cheese (about 1/2 cup). Combine the Parmesan with 1 cup breadcrumbs in a small bowl and set aside. 

Once the liquid is boiling, reduce the heat to medium and add 1 pound dried cavatappi or tube pasta. Simmer, stirring occasionally, for 6 minutes. 

Remove the pot from the heat. Add the cheddar cheese, 1 tablespoon Dijon mustard, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder, and stir until the cheese is melted. Pour the pasta mixture onto the rimmed baking sheet and spread into a thin, even layer. Sprinkle with the breadcrumb mixture.

Bake until the edges are browned and the sauce is bubbling, about 15 minutes. Let cool for 5 minutes before serving. 

Quick, delicious and family friendly this Easy Sausage Traybake is the perfect midweek meal. Throw everything into one tray and cook for 45 minutes – what could be simpler?

Easy Sausage Traybake

olive oil

sausages

400 g new potatoes (halved (or quartered if very big))

red/yellow/orange peppers

onions

garlic (bashed with skins still on)

thyme

Salt and pepper

300 ml hot chicken stock ((optional

Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.

Place all the ingredients (except the chicken stock) in a large oven tray or roasting tin.

Use your hands (or two large spoons) to turn everything in the oil, so it is well coated. Rearrange everything on the tray in one layer.

Place the tray in the oven for 25 minutes.

After 25 minutes remove the tray from the oven, turn the sausages and pour over the chicken stock. Return to the oven for a further 20 minutes, or until everything is done to your liking (45 minutes total cooking time).

This is a quick 30 minute meal with a lot of flavor and even more nutrition!

Sheet-pan Broccoli and Tofu

[400 grams]) block firm tofu, (drained)

(9 g) arrowroot starch or brown rice flour

sea salt

black pepper

broccoli

Handful of chopped almonds or peanuts

(~45 g) stirred tahini, almond butter, or peanut butter

(30 ml) low-sodium tamari

(30 ml) fresh lime juice

(10 ml) maple syrup

garlic (minced)

ginger

Vinegar-based hot sauce (,

Water (, if needed to thin)

Preheat the oven to 400ºF (200ºC) and line a large baking sheet with parchment paper.

Give the tofu block a squeeze over the sink to remove excess water (I prefer to skip the ‘pressing tofu’ step). Then cut it into ¾-inch (2-cm) cubes and place in a medium bowl. Sprinkle the arrowroot starch or brown rice flour, salt and pepper over the tofu and toss to coat. Distribute the tofu on the baking pan and bake for 10 minutes.

Meanwhile wash and cut the broccoli into 1-inch (2.5-cm) florets.

After the tofu has been in the oven for 10 minutes, take it out, push it to one side of the pan, redistributing into one layer, and spread the broccoli florets out on the other side. Place the pan back in the oven and continue to bake for another 20 minutes or until the tofu is firm and golden and the broccoli is just beginning to brown.

While the tofu and broccoli are in the oven make the sauce. Place the tahini or nut butter  of choice in a small bowl and whisk together with the tamari, lime juice, maple syrup, garlic, ginger, and hot sauce if using. Mix until creamy. If the sauce is more stiff than pourable, add water, 1 teaspoon (5 ml) at a time, and mix until smooth and creamy.

When cooked, transfer the tofu to a large bowl and toss with the sauce. I like to add about half the sauce and toss and then keep adding until all the tofu is covered. Or I&#039;ll save the other half and drizzle it on the broccoli or save for later.Divide the saucy tofu and broccoli among plates and garnish with chopped nuts or seeds. If I use tahini in the sauce, I’ll use sesame seeds or if I use almond butter I&#039;ll use chopped almonds.

This recipe for Roasted Chickpea &amp; Veggie Bowl uses one sheet pan for easy cleanup. Affordable, easy and quick to make. Served with a generous drizzle of Tahini Maple Dressing.

Roasted Chickpea &amp; Veggie Bowl

broccoli florets

Brussels sprouts (halved)

potato

chickpeas (canned, drained and rinsed)

olive oil (or lemon juice)

Salt and black pepper (to taste)

tahini

apple cider vinegar

maple syrup (or to taste)

lemon juice

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.

Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.

Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.

Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper.

For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.

I’m trying to eat more vegetables! This was a wonderfully easy, delicious meal! I’m already excited for the leftovers. Thank you for sharing.

Yum....this is so good! When I took the sheet pans out of the oven, I sprinkled the hot vegetables with a little bit of kale cut into small ribbons, because we had some I wanted to be sure to use. Such a satisfying dish!

I just made it!!! It was out of sight delicious!! So so good!! So easy! Thank you!

Hi! The dressing is really watery. Is this normal?

This is one of my favorite meals!   I love the dressing and will often make it for dips or salads.   Thank you!

Absolutely delicious! I usually don't cook written recipes, but I decided to trust you after watching your shorts on YT. What a great surprise! I'm new to plant-based, so flavors and textures are still a mystery for me. This is delicious, even with the substitutions I needed to make. Thanks girl!

Delish! We topped the veggies on a quinoa base

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Top 5 sheetpan recipes from across the web

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

Top Tags

Baked Salmon With Asparagus and Dil...

Crispy Sheet Pan Mac and Cheese

Easy Sausage Traybake

Sheet-pan Broccoli and Tofu

Roasted Chickpea &amp; Veggie Bowl

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

Roasted Chickpea & Veggie Bowl