One-Pan Roasts

Sheet pans save the day for easy home-cooked meals and cleanup

Sometimes, it’s not the cooking that feels overwhelming, it’s the cleanup. You’re all in on making a satisfying, family-style dinner, but the thought of a sink full of dishes makes you think about ordering pizza instead. If this sounds familiar, you need to meet the sheet pan method.

You can make the proteins and vegetables all on one, easy-to-clean pan.There are no spatters of oil on the stovetop and no stockpots or casserolesto scrub. Sound too good to be true? It’s easier than you might think toharness the heat of the oven to do it all in one place. You just need to makesure you put vegetables that cook at the same rate together and add yourproteins at the right moment. This way, you flavor the vegetables with themeat juices as you coat everything with tasty seasonings at the same time.

This is a perfect wintertime cooking method since it relies on a hot ovenand not much else. You’ll be snuggly warm while you sip a glass of wine andwait for your dinner delivery from your own oven.

Chile-Lime Chicken with Roasted Peppers and Olives

MAKES 4 SERVINGS

One pan is all you need for a Mexican meal, sparked with lime and chilies. Lime and orange wedges roast to melting softness, and you can squeeze them over the finished meal as you enjoy each bite.

1 red bell pepper, cut in 1-inch squares

1 medium green bell pepper, cut in 1-inch squares

1 large jalapeño, seeded and slivered

1/4 cup chopped green olives 4 cloves garlic, halved

2 tablespoons olive oil, divided

1 teaspoon kosher salt, plus more for seasoning

2 medium limes

1/2 teaspoon paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne

4 medium bone-in chicken breasts

1 large seedless orange, cut in 8 wedges

1. Arrange oven rack in the middle position and heat oven to 425°F.

2. Place the red and green peppers, jalapeño, olives and garlic on a rimmed baking sheet or roasting pan. Drizzle with 1 tablespoon of the oil, sprinkle with ½ teaspoon of the salt, and toss to combine. Spread into an even layer.

3. Finely zest the limes into a large bowl. Cut the limes into 8 wedges each and set aside. Add the remaining 1 tablespoon of olive oil, paprika, cumin and cayenne to the bowl and stir to combine.

4. Place the chicken breasts on the cutting board and cut four slashes in each one, cutting across the grain about 1/2 inch deep. Add the chicken, reserved lime wedges and orange wedges to the bowl and toss with your hands to thoroughly coat. Sprinkle with remaining salt and toss to coat again. Arrange the chicken, skin side up, in an even layer over the vegetables and fruit. Roast until the chicken is browned and the thickest piece registers 165°F on an instant-read thermometer, about 25 to 30 minutes. Let the chicken rest for 5 minutes. Serve with vegetables and squeeze the roasted limes and oranges over the chicken as you eat.

Roasted Root Vegetables with Broiled Steaks and Blue Cheese Sauce

MAKES 4 SERVINGS

Roasted root vegetables are earthy and sweet and roast to tenderness in the oven before being bathed in the juices of steaks as they broil. A tangy, creamy blue cheese sauce ties it all together.

8 ounces new potatoes, halved or quartered

2 large carrots, quartered and cut in 1/4 inch slices

1 medium parsnip, quartered and cut in 1/4 inch slices

1 teaspoon dried rosemary

1 teaspoon salt, divided

2 tablespoons extra virgin olive oil, divided

4 (8-ounce) strip or other steaks, about 1 inch thick freshly ground black pepper, to taste

For the Blue Cheese Sauce

6 tablespoons half-and-half

1 tablespoon fresh thyme

1/2 cup crumbled blue cheese

1. Move the top rack of your oven to 6 inches below the broiler (if your broiler is in the top of the oven). Preheat the oven to 400°F.

2. Place the potatoes, carrots and parsnips on the sheet pan and sprinkle with rosemary and ½ teaspoon of the salt and drizzle with 1 tablespoon of the olive oil. Toss to coat. Cover the pan with foil and roast for 15 minutes, then shake the pan and roast for 15 minutes longer.

3. Let the steaks come to room temperature. Just before the vegetables are done, rub the steaks with the remaining olive oil and sprinkle both sides with remaining salt. Add pepper to taste.

4. When the vegetables are done, take them out of the oven and turn the broiler on to high. Remove the foil and reserve.

5. Use your spatula to stir the vegetables and move them to the middle of the pan. Place the steaks on top of the vegetables, covering them. If any vegetables are not covered they will be burned by the broiler, so cover or remove them.

6. Broil the steaks for 4 minutes, then take the pan out and turn the steaks, and broil for 3 to 4 minutes longer. Take out and cover loosely with foil for 5 minutes.

7. To make the sauce, place the half-and-half and thyme in a small saucepan on the stove and warm over medium heat. Reduce to low if it starts to boil. When the steaks come out of the oven, whisk in the blue cheese, whisking until melted and smooth, then take off the heat. Serve the vegetables with steak, drizzled with blue cheese sauce.

Roasted root vegetables with broiled steaks and blue cheese sauce

Ginger-Honey Shrimp with Green Beans and Kimchee

MAKES 4 SERVINGS

Shrimp is the fast-dinner champ, cooking up quickly in the heat of the oven. Because shrimp vary in size, set the timer and then cut into one to make sure it is cooked through. Pre-trimmed green beans come in a 12-ounce bag, or you can buy a pound of whole green beans and trim them yourself.

1 tablespoon canola oil, or cooking spray, for pan

1 pound large shrimp, peeled and deveined

2 large carrots, julienned

12 ounces pre-trimmed green beans

1 tablespoon fresh ginger

2 tablespoons tamari soy sauce

2 tablespoons honey

1 cup kimchee, drained

2 large scallions

1 large Asian pear, julienned

1 teaspoon dark sesame oil

2 teaspoons rice vinegar

1. Preheat the oven to 400°F. Drizzle canola oil on sheet pan or coat pan generously with cooking spray. Pat shrimp dry with paper towels.

2. Place the carrots and green beans on the prepared pan and sprinkle with fresh ginger. Place the shrimp on top and drizzle it all with tamari and honey. Bake for 12 to 15 minutes, until shrimp is pink and cooked through.

3. While the pan is in the oven, drain and chop the kimchee and reserve.

4. In a small bowl, mix the scallions, Asian pear, sesame oil and rice vinegar.

5. Serve the shrimp and vegetables with 1/4 of the kimchee and 1/4 of the Asian pear on each plate.

Cook’s Note:

This method works just as well with firm white fish or salmon, too. Just skin the fish filet and cut in 11/2-inch cubes. Check for doneness by inserting a paring knife into a large piece and seeing if it flakes easily. When it does, serve.

Sage Roasted Sweet Potatoes with Herbed Turkey Medallions

MAKES 4 SERVINGS

Sweet potatoes are drizzled with maple syrup and topped with sage- and thymecoated turkey slices for a taste of the Thanksgiving meal flavors you love. This is quick and easy, so you can enjoy it anytime, including a weeknight.

1 (1 1/2-2 pound) turkey breast, boneless and skinless

1 tablespoon fresh sage, minced

1 tablespoon fresh thyme, minced paprika, to taste

2 pounds sweet potatoes

8 small shallots, peeled and halved

1 tablespoon extra virgin olive oil

2 tablespoons maple syrup

1/2 teaspoon salt, plus a pinch or two

1. Preheat the oven to 400°F. Slice the turkey breast into four pieces of equal weight; the piece at the thinner end will be longer. Place the turkey on a cutting board, cut side down, and place a sheet of waxed paper on top. Use a meat mallet or small sauté pan to gently pound the turkey to make ¾-inch thick medallions. Place on a plate. Sprinkle half of the minced herbs on the turkey, press to adhere, then turn over and sprinkle with the remaining half. Pat to adhere, and sprinkle with paprika. Reserve.

2. Cut sweet potatoes in ½-inch cubes and place on the sheet pan. Add the halved shallots and drizzle with olive oil, maple syrup and salt. Toss to coat.

3. Roast the sweet potatoes for 20 minutes, then stir. Place the turkey medallions on top of the sweet potatoes and sprinkle with a couple pinches of salt. Roast for 15 minutes; the turkey should register 165°F on an instant read thermometer. If not, roast for an additional 10 minutes, to reach 165°F. Serve sweet potatoes with turkey on top.

Almond Crusted Pork Tenderloin with Bacon Balsamic Brussels Sprouts

MAKES 4 SERVINGS

There’s something about a crunchy nut crust that makes a piece of meat irresistible. Roasting it on a bed of bacon-y Brussels sprouts is a perfect pairing, and the sweet, tender Brussels sprouts complement the nutty pork.

1 (1-11/4 pound) pork tenderloin 4 slices smoky bacon

1 tablespoon balsamic vinegar

1 tablespoon light brown sugar

1/2 cup whole almonds

1/2 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1 large egg

1 tablespoon water

1 pound Brussels sprouts, halved (4 cups)

1. Preheat the oven to 400°F. Drain the pork if it’s in a sealed package, and pat dry with paper towels. Place on a tray or plate to come to room temperature.

2. Chop the bacon into 1/2-inch pieces and sprinkle on a rimmed sheet pan. Roast for 20 minutes, until browned and crisped. If desired, pour off excess oil.

3. Mix the balsamic vinegar and brown sugar in a cup and reserve.

4. In a food processor, place the almonds and pulse to chop coarsely—there should be a few ¼-inch chunks. Transfer the mixture to a medium bowl and stir in the paprika, thyme and salt.

5. In a large bowl, whisk the egg and water lightly, then place the pork in the bowl and turn to coat. Put the pork back on the plate and use your hands to cover it with the almond mixture, pressing to adhere.

6. Add the Brussels sprouts to the pan and pour the balsamic mixture over them. Use your spatula to mix well, and try to turn most of the sprouts cut-side down. Place the pork on top. Press any excess nut mixture on the tenderloin. Bake for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 150°F. Let the pork stand for 5 minutes before carving. Serve with sprouts.

BY ROBIN ASBELL

PHOTOGRAPHY TERRY BRENNAN

FOOD STYLING LARA MIKLASEVICS