Sheet pans aren’t just for baking thumbprint cookies and making bruschetta. The large surface area is perfect for roasting several components of a healthy meal that needs no attention. Sheet pan dinners are weeknight heroes, packing in serious flavor and going from the oven to the dinner table with minimal cleanup. To help you work this easy method into your meal rotation, we’ve rounded some of up our favorite sheet pan recipes with flavors that span the globe. So crank up that oven and get roasting!
This French-inspired shortcut recipe utilizes the chef hack of heating up the baking sheet in the oven while it’s preheating. When you spread the prepped chicken and vegetables onto the sheet, you’ll hear sizzling hot contact, which speeds up browning and crispness. A tangy, Dijon thyme sauce is brushed on halfway through the roasting process to caramelize and create savory pan drippings for spooning on your plate.
Romesco, a classic Spanish sauce made with roasted red peppers and almonds, adds a bright and tangy flavor to everything from baked fish to sandwiches. Here, it gets tossed with shrimp and flash-roasted in the oven in about 10 minutes. This recipe makes plenty of sauce, so feel free to throw on your favorite seasonal veggies (like broccoli or cauliflower florets) on one side of the baking sheet. Pull them out when brown and tender and serve with the shrimp in a rice bowl or as a salad.
Baking in parchment paper is one of the healthiest ways to use your oven. You need little oil, and the flavors steam together in the closed pouch. In this version, hearty salmon fillets are tucked in with asparagus spears, fresh dill, and lemon slices. Individual portions make this dish elegant enough to present the finished product right at the table, piercing the parchment to release the fragrant steam.
The tofu in this recipe is roasted separately from the vegetables, so the cubes have plenty of room to crisp up. Once out of the oven, they get tossed with the cabbage and shitake mushrooms for a complete, vegetable-packed stir fry without a wok. Serve over steamed brown rice or rice noodles for an Asian-inspired meal with plenty of leftovers for lunch.
The ingredients in this recipe (chicken, bell peppers, and onion) pay homage to the fanfare of sizzling platters paraded through restaurants without the stovetop mess. The vegetables and chicken are coated with chili powder and cumin and roast together in the oven before adding a quick squeeze of fresh lime juice and chopped cilantro to brighten it up before serving. All that’s left to add is your favorite salsa, and some warmed tortillas for a satisfying, no-frills Southwestern meal.
Broiling yogurt-marinated chicken skewers in this recipe mimics the charred flavor from a traditional Indian tandoori oven. This recipe is easily customizable, so feel free to separate the vegetables from the chicken to satisfy the vegetarians in your house. The roasted chicken and vegetables can be tucked into pitas, served over saffron basmati rice, or tossed with hearty greens.