On a Baking Tray, Sheet Pan, or Baking Sheet - Suppers You'll Love!
Baking sheet? Yes, you read me right.
The rectangular, flat metal pan that is usually used for oven cooking, called by many names such as a baking tray, sheet pan, or baking sheet, is a very versatile cooking tool. Its primary uses include baking pastries, bread rolls, and flat products such as Swiss rolls, sheet cakes, cookies, and pizzas.
But it will surprise you to know that the baking sheet is very multi-functional and can also be used to prepared all sorts of recipes – from desserts, breakfast, and even dinner meals. That’s right! You can cook all sorts of delicious and scrumptious food with your sheet pan, whether it is made of metal, glass, or ceramic, plain metal or non-stick, basically whatever sheet pan may be available in your home. I bet you have one or two just lying around somewhere.
So take out those baking sheets from hiding and be ready to be surprised by these recipes that you can make in your versatile pan in 30 minutes or less. Let’s get cooking.
Sheet Pan Steak and Asparagus with Feta Cream
*Preparing steak with an oven is easy and convenient by using broil setting, the high heat will cook this steak to a perfect medium-rare in just ten mins.
Ingredients:
Olive oil cooking spray
Two bunches asparagus (2 pounds), trimmed
5 tbsp extra virgin olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
Two sirloin tip steak (each 1 to 1 ½ inches thick; about two ¼ pounds in total)
1 cup (6 ounces) crumbled feta cheese
½ cup sour cream
2 tbsp apple cider vinegar
¼ cup finely chopped fresh chives
Preparation:
1. Preheat the oven to broiler at 400°F with a rack about 4 inches from the heat. Line the sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.
2. In a bowl, add the trimmed asparagus, 3 tbsp of the extra virgin olive oil, ¼ tsp salt and black pepper, toss to coat well. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top.
3. Dry the steak with a paper towel. Season both side with the ½ tsp salt and ¼ tsp black pepper then place the steaks on the wire rack.
4. Place the sheet pan in the oven, broil for about 8-10 mins for medium-rare or until well browned, flipping the steak once (if you prefer your steak more or less done, adjust the cooking time accordingly).
5. In a blender, add the feta cheese sour cream, 2 tbsp extra virgin olive oil and apple cider vinegar. Blend the ingredients until smooth, add salt and pepper to taste and mix it one last pulse, pour the sauce into a bowl and add in the chives.
6. Remove the pan from the oven and allow the steak and asparagus to rest for ten mins on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain.
7. Serve the steak and asparagus with feta cream sauce.
Chicken Sausage with Kalette and Onion
*Kalette is a hybrid of Brussels sprouts and Kale; they’re perfect for a quick roast in the oven and ready to eat within 30 mins.
Ingredients:
1 (6 ounces) package kalettes, rinsed and dried with towel paper
One small red onion cut lengthways into even wedges about ¼ inch thick.
3 tbsp olive oil
1 ½ tbsp. red wine vinegar
½ tsp salt
Four sprigs of fresh rosemary
Three chicken sausage links (fully-cooked, weighing about 9 ounces in total), sliced into ½ inch pieces on the diagonal
Preparation:
1. Preheat oven to 350°F, prepare a foil-lined large rimmed sheet pan.
2. In a bowl, add kalette, red onion, olive oil and vinegar and stir to coat well. Sprinkle with salt and mix again. Arrange the vegetables on the sheet pan, tuck sprigs of rosemary underneath the vegetables to keep them from burning. Roast for 10 minutes.
3. Remove sheet pan after 10 minutes, flip the vegetables over and spread the chicken sausage evenly onto the sheet pan. Bake for 15 mins or until lightly browned. Remove pan from oven and discard rosemary sprigs. Serve hot or at room temperature.
Moroccan Chicken
*The dish is a simple meal, using common ingredients like raisins and olives. The sweet and savory element of Moroccan cuisine will sweep you away.
Ingredients:
Three chicken quarters with skin-on
1 cup green olives, pitted
2 tbsp of fresh cilantro leaves, chopped
Spice for Chicken:
¼ tsp of ground cumin
¼ tsp of freshly ground black pepper
¾ tsp of salt
¾ tsp of paprika
¾ tsp of turmeric
1/8 tsp of ground cayenne pepper
1 tbsp of olive oil
1 tbsp of butter, melted
Four cloves of garlic, pressed
For Vegetables:
Two large sweet onions, cut into 12 wedges each
Two tsp of olive oil
¼ tsp of salt
One tsp of turmeric
1 lemon
Preparation:
1. Preheat oven to 475 F, prepare a foil-lined rimmed sheet pan.
2. In a bowl, mix the first five ingredients together. Add in 1 tbsp of olive oil, melted butter and the pressed garlic and stir well.
3. Take the lemon and cut in half, set one-half aside. Cut the other half into thin slices, arrange the slices in a single layer onto a rimmed sheet pan. Add the onion wedges on top of the lemons and drizzle two tsp of olive oil over the onions, sprinkle ¼ tsp of salt and one tsp of turmeric.
4. Arrange the chicken (quarters) on the sheet pan, skin side facing upwards. Use a towel paper; lightly pat dry the top of the chicken. Using a brush, brush the spice mixture onto the skin of each quarter evenly.
5. Roast for 30-40 mins or until the chicken with an internal temperature of 165 and the juice runs clear.
Add the olives and chopped cilantro leaves onto the sheet pan, squeeze the juice of the half lemon onto the chicken. Serve warm.
Chicken and Black Bean Nachos
*Having a chill on Saturday night but don’t know what to prepare! No worries, this dish is perfect for you to prepare.
Ingredients:
32-34 home-baked tortilla chips
1 (15 ounces) can of refried black beans
2 cups of shredded Monterey jack & cheddar cheese blend
1 (15 ounces) can of whole black beans, drained and rinsed
1 (11 ounces) can of mexi-corn, drained
1 cup of prepared Pico de gallo
1 cup of chopped cooked chicken
Two fresh jalapenos, thinly sliced or 1 can of sliced nacho jalapenos
Sour cream, guacamole, salsa or hot sauce for serving
Preparation:
1.Preheat oven to 400 F. Line a rimmed sheet pan with foil and spray with cooking spray.
2. Arrange each tortilla chip with a thin layer of refried black beans and place in a single layer on the sheet pan. Sprinkle each chip with a little cheese. Top each chip with some whole black beans, corn, pico, de gallo and a piece of chicken. Add more cheese all over each chip then top each chip with a thin slice of jalapeno.
3. Bake for 15-20 mins, rotating sheet pan halfway through until cheese is melted and starting to turn golden brown.
4. Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.
Sheet Pan Pork with Potatoes and Vegetables
*An easy pork recipe for pork lovers. You can substitute the potatoes and vegetables with your creation. This dish can be enjoyed alone or with Spanish Romesco sauce.
Ingredients:
For Pork Rub:
1 tbsp of extra virgin olive oil
1 ½ tsp of chili powder
½ tsp of dried oregano
½ tsp of ground cumin
1/8 tsp of sweet paprika
½ tsp of kosher salt
Ground black pepper
One pork tenderloin, trimmed (about 1 ½ pounds)
For the Potatoes and Vegetables:
Six medium red-skinned potatoes (1 ½ pounds), cut crosswise into ¼ inch slices
5-6 shallots, peeled and thinly sliced crosswise
One container of cherry tomatoes (1 ½ - 2cusp)
6 cups of broccoli florets (from 1 large crown or 2 small)
3 tbsp of olive oil
Two tsp of kosher salt
Fresh ground pepper, to taste
Preparation:
1. Preheat the oven to 425 F. Line a rimmed sheet pan with foil.
2. In a small bowl, add all the dry ingredient and mix well. Place the pork on a plate, sprinkle olive oil over it and coat well. Sprinkle the spice mixture evenly over pork and rub it in gently with your fingers. Let it marinates at room temp for ½ hour (this can be prepared ahead and keep it in the fridge for up to 4 hours, but remember to let the pork cool down to room temp for a ½ hour before cooking).
3. Add all vegetables into a large bowl, pour olive oil over it and sprinkle with salt. Toss it to coat and spread onto the sheet pan in single layer, ensure the potatoes slices are separated. Roast for 10-12 minutes and remove from oven.
4. After ½ hour, use a fork and give the pork a few poke on both sides then transfer the pork to the center of a sheet pan. Roast for 20 mins
5. Remove from oven and transfer pork to a plate and let it rest for 5-10 minutes. Put the sheet pan with vegetables back to the oven for another 5-10 minutes if it's not well cooked or tender.
6. Slice the pork and serve with the potatoes and vegetables.
Ingredients:
Olive oil cooking spray
Two bunches asparagus (2 pounds), trimmed
5 tbsp extra virgin olive oil
¾ tsp kosher salt
½ tsp freshly ground black pepper
Two sirloin tip steak (each 1 to 1 ½ inches thick; about two ¼ pounds in total)
1 cup (6 ounces) crumbled feta cheese
½ cup sour cream
2 tbsp apple cider vinegar
¼ cup finely chopped fresh chives
Preparation:
1. Preheat the oven to broiler at 400°F with a rack about 4 inches from the heat. Line the sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.
2. In a bowl, add the trimmed asparagus, 3 tbsp of the extra virgin olive oil, ¼ tsp salt and black pepper, toss to coat well. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top.
3. Dry the steak with a paper towel. Season both side with the ½ tsp salt and ¼ tsp black pepper then place the steaks on the wire rack.
4. Place the sheet pan in the oven, broil for about 8-10 mins for medium-rare or until well browned, flipping the steak once (if you prefer your steak more or less done, adjust the cooking time accordingly).
5. In a blender, add the feta cheese sour cream, 2 tbsp extra virgin olive oil and apple cider vinegar. Blend the ingredients until smooth, add salt and pepper to taste and mix it one last pulse, pour the sauce into a bowl and add in the chives.
6. Remove the pan from the oven and allow the steak and asparagus to rest for ten mins on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain.
7. Serve the steak and asparagus with feta cream sauce.
Chicken Sausage with Kalette and Onion
*Kalette is a hybrid of Brussels sprouts and Kale; they’re perfect for a quick roast in the oven and ready to eat within 30 mins.
Ingredients:
1 (6 ounces) package kalettes, rinsed and dried with towel paper
One small red onion cut lengthways into even wedges about ¼ inch thick.
3 tbsp olive oil
1 ½ tbsp. red wine vinegar
½ tsp salt
Four sprigs of fresh rosemary
Three chicken sausage links (fully-cooked, weighing about 9 ounces in total), sliced into ½ inch pieces on the diagonal
Preparation:
1. Preheat oven to 350°F, prepare a foil-lined large rimmed sheet pan.
2. In a bowl, add kalette, red onion, olive oil and vinegar and stir to coat well. Sprinkle with salt and mix again. Arrange the vegetables on the sheet pan, tuck sprigs of rosemary underneath the vegetables to keep them from burning. Roast for 10 minutes.
3. Remove sheet pan after 10 minutes, flip the vegetables over and spread the chicken sausage evenly onto the sheet pan. Bake for 15 mins or until lightly browned. Remove pan from oven and discard rosemary sprigs. Serve hot or at room temperature.
Moroccan Chicken
*The dish is a simple meal, using common ingredients like raisins and olives. The sweet and savory element of Moroccan cuisine will sweep you away.
Ingredients:
Three chicken quarters with skin-on
1 cup green olives, pitted
2 tbsp of fresh cilantro leaves, chopped
Spice for Chicken:
¼ tsp of ground cumin
¼ tsp of freshly ground black pepper
¾ tsp of salt
¾ tsp of paprika
¾ tsp of turmeric
1/8 tsp of ground cayenne pepper
1 tbsp of olive oil
1 tbsp of butter, melted
Four cloves of garlic, pressed
For Vegetables:
Two large sweet onions, cut into 12 wedges each
Two tsp of olive oil
¼ tsp of salt
One tsp of turmeric
1 lemon
Preparation:
1. Preheat oven to 475 F, prepare a foil-lined rimmed sheet pan.
2. In a bowl, mix the first five ingredients together. Add in 1 tbsp of olive oil, melted butter and the pressed garlic and stir well.
3. Take the lemon and cut in half, set one-half aside. Cut the other half into thin slices, arrange the slices in a single layer onto a rimmed sheet pan. Add the onion wedges on top of the lemons and drizzle two tsp of olive oil over the onions, sprinkle ¼ tsp of salt and one tsp of turmeric.
4. Arrange the chicken (quarters) on the sheet pan, skin side facing upwards. Use a towel paper; lightly pat dry the top of the chicken. Using a brush, brush the spice mixture onto the skin of each quarter evenly.
5. Roast for 30-40 mins or until the chicken with an internal temperature of 165 and the juice runs clear.
Add the olives and chopped cilantro leaves onto the sheet pan, squeeze the juice of the half lemon onto the chicken. Serve warm.
Chicken and Black Bean Nachos
*Having a chill on Saturday night but don’t know what to prepare! No worries, this dish is perfect for you to prepare.
Ingredients:
32-34 home-baked tortilla chips
1 (15 ounces) can of refried black beans
2 cups of shredded Monterey jack & cheddar cheese blend
1 (15 ounces) can of whole black beans, drained and rinsed
1 (11 ounces) can of mexi-corn, drained
1 cup of prepared Pico de gallo
1 cup of chopped cooked chicken
Two fresh jalapenos, thinly sliced or 1 can of sliced nacho jalapenos
Sour cream, guacamole, salsa or hot sauce for serving
Preparation:
1.Preheat oven to 400 F. Line a rimmed sheet pan with foil and spray with cooking spray.
2. Arrange each tortilla chip with a thin layer of refried black beans and place in a single layer on the sheet pan. Sprinkle each chip with a little cheese. Top each chip with some whole black beans, corn, pico, de gallo and a piece of chicken. Add more cheese all over each chip then top each chip with a thin slice of jalapeno.
3. Bake for 15-20 mins, rotating sheet pan halfway through until cheese is melted and starting to turn golden brown.
4. Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.
Sheet Pan Pork with Potatoes and Vegetables
*An easy pork recipe for pork lovers. You can substitute the potatoes and vegetables with your creation. This dish can be enjoyed alone or with Spanish Romesco sauce.
Ingredients:
For Pork Rub:
1 tbsp of extra virgin olive oil
1 ½ tsp of chili powder
½ tsp of dried oregano
½ tsp of ground cumin
1/8 tsp of sweet paprika
½ tsp of kosher salt
Ground black pepper
One pork tenderloin, trimmed (about 1 ½ pounds)
For the Potatoes and Vegetables:
Six medium red-skinned potatoes (1 ½ pounds), cut crosswise into ¼ inch slices
5-6 shallots, peeled and thinly sliced crosswise
One container of cherry tomatoes (1 ½ - 2cusp)
6 cups of broccoli florets (from 1 large crown or 2 small)
3 tbsp of olive oil
Two tsp of kosher salt
Fresh ground pepper, to taste
Preparation:
1. Preheat the oven to 425 F. Line a rimmed sheet pan with foil.
2. In a small bowl, add all the dry ingredient and mix well. Place the pork on a plate, sprinkle olive oil over it and coat well. Sprinkle the spice mixture evenly over pork and rub it in gently with your fingers. Let it marinates at room temp for ½ hour (this can be prepared ahead and keep it in the fridge for up to 4 hours, but remember to let the pork cool down to room temp for a ½ hour before cooking).
3. Add all vegetables into a large bowl, pour olive oil over it and sprinkle with salt. Toss it to coat and spread onto the sheet pan in single layer, ensure the potatoes slices are separated. Roast for 10-12 minutes and remove from oven.
4. After ½ hour, use a fork and give the pork a few poke on both sides then transfer the pork to the center of a sheet pan. Roast for 20 mins
5. Remove from oven and transfer pork to a plate and let it rest for 5-10 minutes. Put the sheet pan with vegetables back to the oven for another 5-10 minutes if it's not well cooked or tender.
6. Slice the pork and serve with the potatoes and vegetables.