Sheet Pan Suppers

Sheet pan suppers are a simple way to put a weeknight meal on the table. Place your ingredients on a baking sheet, throw it in the oven and approximately 30 minutes later you have a complete meal—with minimal cleanup involved.

Sheet Pan Suppers

Cajun Sheet Pan

Serves 4
Cajun Sheet Pan

Ingredients

1 pound uncooked shrimp, tails removed
8 ounces fully cooked smoked sausage, sliced into thin rounds
1 yellow bell pepper, core removed, cut into thin slices
1 small red onion, cut into thin slices
8 ounces cherry or grape tomatoes
2 cups chopped okra
2 tablespoons olive oil
1 teaspoon cajun or creole seasoning
1 cup uncooked brown rice, cooked according to package directions

Directions

Preheat the oven to 375°F. Place shrimp, sausage, bell pepper, onion, tomatoes and okra on a baking sheet. Drizzle with oil and season with cajun seasoning; mix well. Bake for 15 minutes, until vegetables are tender. Remove from oven. Taste and season with salt if needed. Serve over cooked rice. 




Sheet Pan Toffee

Yield varies based on toffee pieces
Sheet Pan Toffee

Ingredients

2 sleeves graham crackers
1 cup butter
3/4 cup brown sugar
2 cups chocolate chips
1 cup toffee bits or chopped pecans

Directions

Preheat the oven to 350°F. Line a baking sheet with heavy aluminum foil. Spray the foil with cooking spray. Arrange a single layer of graham crackers in the pan, breaking crackers if needed to cover the entire bottom of the pan. In a medium saucepan, heat the butter and sugar over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Pour the mixture over the graham crackers. Bake until bubbly, about 8 minutes. Remove from oven and sprinkle the chocolate chips evenly over the graham crackers. After a few minutes, when the chocolate starts to melt, use a spatula to spread it into an even layer. Sprinkle toffee bits or pecans over top. Chill. Once the chocolate has hardened, lift the foil to remove the toffee from the pan and break it into pieces.

 




Pork Chops with Sweet Potatoes and Green Beans

Serves 4
Pork Chops with Sweet Potatoes and Green Beans

Ingredients

1 1/4 teaspoons kosher salt
1 1/4 teaspoons coarsely ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 tablespoons brown sugar
24 ounces boneless pork chops
12 ounces sweet potato (3 small potatoes), cut into wedges
12 ounces frozen whole green beans, thawed
3 tablespoons olive oil
2 cloves garlic, halved

Directions

Preheat the oven to 375°F. In a small bowl, combine 1 teaspoon of the salt, 1 teaspoon of the pepper, chili powder, garlic powder and brown sugar. Arrange the pork chops, sweet potatoes and green beans on a baking sheet. Drizzle the oil over all the ingredients and mix to coat. Season both sides of the pork chops with 2 tablespoons of the spice mixture. Use the remaining spice mixture to season the sweet potatoes and mix to coat. Season the green beans with the remaining 1/4 teaspoon of salt and pepper and place the garlic cloves on the tray with the beans. Bake for 25 to 30 minutes, or until the pork reaches 140°F in the center and the sweet potatoes are tender. If desired, turn on the broiler for 2 to 3 minutes to brown the top of the pork chops. Remove from oven. Taste vegetables and season with additional salt if needed




Beef with Baby Potatoes and Carrots

Serves 4
Beef with Baby Potatoes and Carrots

Ingredients

24 ounces steak such as sirloin, flank steak or ribeye
1/4 cup Allegro marinade
1 1/2 pounds baby potatoes
1 pound baby carrots
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
2 tablespoons parsley flakes

Directions

 

Place steak in a container and pour marinade over top. Refrigerate for at least 30 minutes, flipping once. Discard marinade. Preheat the oven to 375°F. Place the carrots, marinated steak and potatoes on a baking sheet. Drizzle the oil over the ingredients. Make sure both sides of the steak are coated. Stir the carrots and potatoes to coat well with oil. Season the carrots and potatoes with salt, pepper and parsley. Bake for 25 to 30 minutes. Use a meat thermometer to check the steak after 12-15 minutes; cook to desired doneness (140°F for medium) and remove to a plate; tent with foil. Continue baking potatoes and carrots until tender. If desired, place the steak back on the baking sheet when the vegetables are almost done and broil for 2 to 3 minutes to brown the top of the steak. Remove from oven. Taste vegetables and season with additional salt if needed. 




Sheet Pan Fajitas

Serves 4
Sheet Pan Fajitas

Ingredients

24 ounces boneless, skinless chicken (breast or thigh)
1 1/4 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon fresh lime juice
3 cloves garlic, halved
1/2 red bell pepper, core removed, cut into thin slices
1/2 yellow bell pepper, core removed, cut into thin slices
1 green bell pepper, core removed, cut into thin slices
1 small red onion, thinly sliced
2 tablespoons olive oil

Directions

Preheat the oven to 375°F. Cut the chicken into thin strips. Place it on a baking sheet and season with 1 teaspoon of the salt, the chili powder, cumin, garlic powder, lime juice and garlic cloves. Arrange the bell pepper and onion on the tray and season with remaining 1/4 teaspoon of salt. Drizzle olive oil over chicken and vegetables and toss to coat. Bake for 20 minutes, or until the chicken is fully cooked. Taste and season with additional salt if needed. Serve with tortillas and fajita toppings. 



Bonus Recipe

Sheet Pan ‘Stir Fry’
Serves 4

16 ounces pork loin chop
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon white pepper
1/2 head cauliflower, chopped into florets
1 red bell pepper, cored and thinly sliced
8 ounces mushrooms, quartered
1 cup halved baby carrots
6 ounces snow peas, ends removed
3 tablespoons olive oil
1 teaspoon kosher salt


Preheat the oven to 425°F. Cut the pork across the grain into thin slices. Place pork into a bowl, add soy sauce, vinegar, brown sugar and white pepper and mix to coat. Set aside. Prepare vegetables and arrange pork and vegetables on a baking sheet. Drizzle olive oil over the meat and vegetables and season with the salt. Bake for 20 to 25 minutes, until the vegetables are tender. Taste and re-season with salt if needed. Serve with steamed rice.