sheet pan recipe

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.

Roasted mushrooms, tossed in a combination of garlic, balsamic vinegar, dried herbs and olive oil, and roasted until perfectly tender yet caramelized. 

Roasted Mushrooms (Garlic + Balsamic)

lb fresh cremini or baby bella mushrooms (wiped clean)

garlic (grated

+ 1 Tbsp olive oil

Tbsp balsamic vinegar

thyme

tsp kosher salt

tsp black pepper

butter

Fresh parsley (for garnish - optional)

Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.

Wipe mushrooms with a damp paper towel and trim any long stems.  If mushrooms are large, cut in half, or quarter if they&#039;re huge.

Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined.  Add mushrooms and toss to ensure mushrooms are coated.  Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.

Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.

If desired, sprinkle with fresh minced parsley before serving.

Roasted vegetables and feta make the perfect vegetarian side-dish at a summer BBQ or in the middle of winter by the crackling fire. This recipe is easy because everything gets baked together on a single sheet-pan. Beautiful, simple, and wholesome.

Roasted Vegetables & Feta

Bunch

Pint Grape tomatoes, halved (~2 cups)

onion,

Lemon, 1/2

Olive oil

Ground cumin

Red pepper flakes

Salt

Pepper

basil (or other fresh herbs)

Position the oven rack to the lower third. Heat the oven to 400F degrees.

On a cookie sheet, place the broccolini, tomatoes, onion, and lemon. Drizzle with olive oil and toss to coat. Sprinkle the cumin, pepper flakes, salt, and pepper and toss again. Place the feta pieces amongst the vegetables.

Bake for 15-20 minutes, or until the vegetable stems can be pierced easily with a fork and the tomatoes are wrinkled.

Drizzle with extra olive oil and sprinkle with fresh herbs. Place extra lemon on the side. Optionally serve with pasta or grains.

This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, caramelized vegetables.

Greek Sheet Pan Chicken Dinner

olive oil

lemon

garlic

oregano

Dijon mustard

salt

black pepper

chicken thighs (bone-in, skin-on)

zucchini

yellow bell pepper

cherry tomatoes

kalamata olives (pitted)

feta cheese

parsley

Whisk

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

Marinate

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it&#39;s well coated. Marinate the chicken for 10 to 15 minutes.

Toss

While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.

Bake

Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

Remove and Bake

Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

Sprinkle

Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

This Greek sheet pan chicken dinner is an all-in-one meal with succulent chicken thighs nestled around vibrant, caramelized vegetables. It's incredibly delicious, and one of my all-time favorite sheet pan recipes I've made!  

But the best part is that everything is doused in the best Greek and Mediterranean flavors! And I'm talking oregano, thyme, garlic, zesty lemon, and of course, pops of olives and feta cheese.

It's easy to make and the clean-up is minimal, which makes it perfect for a weeknight dinner idea. Trust me, when you've got a chicken recipe as easy and flavorful as this, it's sure to become a part of your regular dinner rotation!

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► TIMESTAMPS:
00:00 Intro
00:42 Make the marinade for the chicken and vegetables
01:33 Marinate the chicken thighs
02:18 Prepare the sheet pan vegetables
03:08 Arrange the vegetables and chicken on the sheet pan
04:13 Cook the sheet pan chicken
05:16 Garnish the sheet pan dinner with parsley and serve it up
06:01 Taste test

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#dinneridea #chickenrecipe #sheetpan

SHEET PAN CHICKEN DINNER | loaded with Greek & Mediterranean flavors!

Perfectly soft and chewy funfetti cookie bars made in a sheet pan! Perfect for feeding a crowd and so easy to make!

Sheet Pan Funfetti Cookie Bars Recipe

butter (softened to room temperature)

brown sugar

eggs

vanilla

baking powder

flour

white chocolate chips

sprinkles

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together softened butter and brown sugar.

Mix in eggs and vanilla.

Add baking powder, salt and flour and mix until well combined.

Fold in white chocolate chips and sprinkles, reserving some of them to sprinkle on top before baking.

Spray a half baking sheet (18 x 13 inch) with nonstick cooking spray, spread dough out evenly and top with remaining sprinkles.

Bake for 20-25 minutes, or until middle is set and edges are golden brown.

Let cool and cut into squares.

Sheet pan shrimp fajitas are a quick and easy weeknight recipe that will have a dinner on the table in 30 minutes.

Sheet Pan Shrimp Fajitas

chili powder

cumin

paprika

garlic powder

olive oil (divided)

yellow bell pepper (sliced)

green bell pepper (sliced)

red bell pepper (sliced)

shrimp

flour tortillas

lime (wedged)

sour cream

cilantro

avocado

Preheat the oven to 425°F.

In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and salt. 

Add the sliced peppers and onions to the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the seasoning mix. Toss to combine. 

Roast the vegetables for 10 minutes, or until they start to caramelize around the edges. 

Stir the vegetables and push them to the sides of the pan; add the shrimp to the center. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining seasoning mix. Toss the shrimp gently to coat and make sure they are laying in a single layer. 

Bake for an additional 8-10 minutes, or until the shrimp have fully cooked. 

Spoon onto tortillas and squeeze 1 lime wedge over each serving. Top with garnishes of your choice.

Teriyaki Shrimp Stir Fry is an easy, one pan meal that&#039;s ready in 25 minutes. With a simple teriyaki sauce, shrimp, and fresh veggies, this lighter dish is perfect served over rice or noodles!

Teriyaki Shrimp Stir Fry

soy sauce

honey

cornstarch

ginger

broccoli florets

red bell pepper (chopped)

Sesame seeds to garnish (if desired)

Preheat oven to 425°F. Line a large baking pan with parchment paper or aluminum foil. Set aside.

In a small bowl, combine the soy sauce, honey, cornstarch, ginger, and garlic. Whisk well.

Place shrimp and vegetables onto prepared pan. Drizzle with sauce and toss to coat.

Cook for 15 minutes, flipping once during cooking. Remove from oven and sprinkle with sesame seeds and serve over rice, if desired.

Recipe video above. A tasty salmon tray bake recipe that&#39;s as simple as it is healthy. Salmon infused with an assertive lemon garlic marinade cooks in just 11 minutes alongside parmesan asparagus and blistered cherry tomatoes. No stove splatter - yay! Green beans would also work great, or thin broccolini stems (and the florets go crunchy!). Shower with parmesan and squeeze of lemon for an easy finishing touch.

Lemon garlic salmon tray bake - easy & healthy!

salmon

tsp lemon zest ((1 lemon))

lemon juice

tbsp extra virgin olive oil

tsp dijon mustard ((Note 2))

tsp cooking salt / kosher salt

asparagus

200 grams/ 7 oz cherry tomatoes ((or grape tomatoes, 1 Aussie punnet))

tsp extra virgin olive oil

salt and pepper

Olive oil spray

Parmesan (, finely grated)

Lemon wedges (, optional)

Parsley (, finely chopped, optional)

Crusty bread (,

Lemon garlic paste - Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.

Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8&quot; from the heat source.

Prepare tray - Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.

Cook - Grill/broil for 11 minutes or until the salmon is done - the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).

Serve - Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!

Delicious roasted potatoes that can be made in a single casserole dish with the right combination of seasonings.

Greek Potatoes

vegetable broth

extra virgin olive oil

lemons (juiced)

garlic (minced)

tsp dill (fresh

tbsp mustard

salt (heaping)

potatoes

parsley (chopped)

Preheat the oven to 400F. In a 9x13 casserole dish, add the vegetable broth, olive oil, lemons, garlic, oregano, mustard, dill and salt. Stir until fully combined. 

Add the sliced Yukon gold potatoes, and toss. Bake uncovered for 1 hour and 10 minutes, until the potatoes are fork tender. Stir halfway through making sure the potatoes are coated in the lemon olive oil mixture. 

Remove from the oven and finish with fresh parsley and flakey salt, as desired. 

Sheet Pan Taco Bake

puff pastry sheet

beef

onion, chopped

taco seasoning

water

cheddar cheese, divided

green lettuce, chopped

black olives, sliced

cocktail tomatoes, sliced

ranch dressing

Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.

Brown ground beef and onion in a skillet. Add taco seasoning, garlic powder, paprika, and water and simmer until water has reduced.

Add 1 cup of cheddar cheese to the beef mixture and stir well.

Roll puff pastry out onto prepared sheet pan and pierce with a fork in several places. Roll edges slightly around entire pastry to create a crust.

Spoon beef mixture onto puff pastry and spread evenly over the pastry. Bake for 20 minutes, then remove and cool for 10 minutes.

Top with lettuce, olives, tomatoes, and remaining cheese, along with any additional toppings. Drizzle sour cream or ranch on top and serve up warm!

Easy vegan smores recipe that only requires 4 ingredients and a sheet pan. YOur kids are going to love it!

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Top 15 sheet pan recipe recipes from across the web

The most viewed sheet pan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Roasted Sausage and Vegetable...

Roasted Mushrooms (Garlic + Balsami...

Roasted Vegetables & Feta

Greek Sheet Pan Chicken Dinner

Sheet Pan Funfetti Cookie Bars Reci...

Sheet Pan Shrimp Fajitas

Teriyaki Shrimp Stir Fry

Lemon garlic salmon tray bake - eas...

Greek Potatoes

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Frozen S'mores

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The most viewed sheet pan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine