Weeknight Sheet-Pan Dinners

Hey, busy bees! We all know that feeling: weekday evenings, tummies rumbling, but the thought of prepping and cleaning after a gourmet feast makes you want to roll into bed and call it quits. Fear not, my fellow time-crunched chefs, because sheet-pan dinners are here to save your sanity and satisfy your cravings!

Think one-pan wonders bursting with flavor, where veggies caramelize alongside juicy protein, all bathed in a symphony of simple yet delicious sauces. Forget chopping boards and overflowing sinks; this is cooking nirvana with minimal mess and maximum taste.

But this ain’t your grandma’s bland casserole, oh no. We’re talking flavor explosions: tangy lemon garlic shrimp with roasted asparagus, sticky honey sriracha salmon with Brussels sprouts, or balsamic chicken nestled with potatoes and peppers. Each recipe is a low-ingredient fiesta, meaning you can whip them up before your Netflix queue even loads.

So ditch the takeout menus and join me on this journey to stress-free, weeknight culinary liberation. We’ll conquer the art of the sheet pan, explore global flavors, and unleash your inner kitchen rockstar, one delicious bite at a time. Let’s do this!

Ready to ditch the dishwashing dread and embrace the one-pan revolution? Buckle up, buttercups, because the weeknight sheet-pan saga is about to begin! ✨

Stay tuned for mouthwatering recipes, handy tips, and enough cooking inspiration to fuel your inner Jamie Oliver. Let’s turn those Tuesday tummies into satisfied smiles!

P.S. Don’t forget to hit that subscribe button and join the sheet-pan fam! We’re gonna have a blast.

Recipes:

1. Lemon Garlic Shrimp with Roasted Asparagus:

Ingredients:

1 pound shrimp, peeled and deveined

1 pound asparagus, trimmed and cut into 1-inch pieces

1 pint cherry tomatoes

2 tablespoons olive oil

1 lemon, zested and juiced

Salt and pepper to taste

Fresh parsley, for garnish (optional)

Instructions:

Preheat oven to 400°F (200°C).

In a large bowl, toss together the shrimp, asparagus, cherry tomatoes, olive oil, lemon zest, and lemon juice. Season with salt and pepper to taste.

Spread the mixture evenly on a rimmed baking sheet.

Roast for 15-20 minutes, or until the shrimp is pink and opaque and the asparagus is tender-crisp.

Garnish with fresh parsley, if desired, and serve immediately.

Printable recipe

Lemon Garlic Shrimp with Roasted Asparagus

Lemon Garlic Shrimp with Roasted Asparagus

Ingredients

1 pound shrimp, peeled and deveined
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
2 tablespoons olive oil
1 lemon, zested and juiced
Salt and pepper to taste
Fresh parsley, for garnish (optional)

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss together the shrimp, asparagus, cherry tomatoes, olive oil, lemon zest, and lemon juice. Season with salt and pepper to taste.
Spread the mixture evenly on a rimmed baking sheet.
Roast for 15-20 minutes, or until the shrimp is pink and opaque and the asparagus is tender-crisp.
Garnish with fresh parsley, if desired, and serve immediately.

2. Honey Sriracha Glazed Salmon with Brussels Sprouts:

Ingredients:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 teaspoon Dijon mustard

4 salmon fillets

1/4 cup honey

2 tablespoons sriracha

2 tablespoons soy sauce

Instructions:

Preheat oven to 400°F (200°C).

Toss the Brussels sprouts with olive oil and Dijon mustard, and spread them evenly on a rimmed baking sheet.

Place the salmon fillets on top of the Brussels sprouts.

In a small bowl, whisk together the honey, sriracha, and soy sauce. Brush the glaze generously over the salmon fillets.

Roast for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender and caramelized.

Serve immediately with your favorite sides.

Printable recipe:

Honey Sriracha Glazed Salmon with Brussels Sprouts

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon Dijon mustard
4 salmon fillets
1/4 cup honey
2 tablespoons sriracha
2 tablespoons soy sauce

Instructions

Preheat oven to 400°F (200°C).
Toss the Brussels sprouts with olive oil and Dijon mustard, and spread them evenly on a rimmed baking sheet.
Place the salmon fillets on top of the Brussels sprouts.
In a small bowl, whisk together the honey, sriracha, and soy sauce. Brush the glaze generously over the salmon fillets.
Roast for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender and caramelized.
Serve immediately with your favorite sides.

3. Balsamic Chicken with Roasted Potatoes and Peppers:

Ingredients:

4 bone-in, skin-on chicken thighs

1 pound potatoes, peeled and cut into wedges

1 bell pepper, sliced

1 red onion, sliced

2 tablespoons olive oil

1/4 cup balsamic vinegar

Salt and pepper to taste

Fresh rosemary or thyme, for garnish (optional)

Instructions:

Preheat oven to 400°F (200°C).

In a large bowl, toss together the chicken thighs, potatoes, peppers, onion, olive oil, balsamic vinegar, salt, and pepper.

Spread the mixture evenly on a rimmed baking sheet.

Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.

Garnish with fresh rosemary or thyme, if desired, and serve immediately.

Printable recipe:

Balsamic Chicken with Roasted Potatoes and Peppers

Balsamic Chicken with Roasted Potatoes and Peppers

Ingredients

4 bone-in, skin-on chicken thighs
1 pound potatoes, peeled and cut into wedges
1 bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
Fresh rosemary or thyme, for garnish (optional)

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss together the chicken thighs, potatoes, peppers, onion, olive oil, balsamic vinegar, salt, and pepper.
Spread the mixture evenly on a rimmed baking sheet.
Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
Garnish with fresh rosemary or thyme, if desired, and serve immediately.

4. Sausage and Veggies Sheet Pan Fiesta:

Ingredients:

1 pound Italian sausage, casings removed

1 head broccoli, cut into florets

1 bell pepper, sliced

1 onion, sliced

2 tablespoons olive oil

1 tablespoon fajita seasoning

Tortillas, sour cream, and salsa, for serving (optional)

Instructions:

Preheat oven to 400°F (200°C).

Brown the Italian sausage in a skillet over medium heat until cooked through, about 5 minutes. Drain and transfer to a rimmed baking sheet.

Add the broccoli, peppers, and onion to the baking sheet with the sausage. Drizzle with olive oil and toss to coat.

Sprinkle the fajita seasoning over the vegetables and sausage.

Roast for 20-25 minutes, or until the vegetables are tender and the sausage is lightly browned.

Serve with tortillas, sour cream, and salsa, if desired.

Printable recipe:

Sausage and Veggies Sheet Pan Fiesta

Sausage and Veggies Sheet Pan Fiesta

Ingredients

1 pound Italian sausage, casings removed (or keep whole)
1 head broccoli, cut into florets
1 bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
1 tablespoon fajita seasoning
Tortillas, sour cream, and salsa, for serving (optional)

Instructions

Preheat oven to 400°F (200°C).
Brown the Italian sausage in a skillet over medium heat until cooked through, about 5 minutes. Drain and transfer to a rimmed baking sheet.
Add the broccoli, peppers, and onion to the baking sheet with the sausage. Drizzle with olive oil and toss to coat.
Sprinkle the fajita seasoning over the vegetables and sausage.
Roast for 20-25 minutes, or until the vegetables are tender and the sausage is lightly browned.
Serve with tortillas, sour cream, and salsa, if desired.

5. Teriyaki Pork Tenderloin with Pineapple and Green Beans:

Ingredients:

1 pork tenderloin, trimmed

1/2 cup teriyaki sauce

1 can (14 oz) pineapple chunks, drained

1 pound green beans, trimmed

Rice or noodles, for serving (optional)

Instructions:

Preheat oven to 400°F (200°C).

Place the pork tenderloin in a shallow dish and pour the teriyaki sauce over it. Marinate for at least 30 minutes, or up to overnight for deeper flavor.

Arrange the pork tenderloin, pineapple chunks, and green beans on a rimmed baking sheet in a single layer. Drizzle any remaining teriyaki sauce over the top if desired.

Roast for 15-20 minutes, or until the pork is cooked through and the green beans are tender-crisp. An internal temperature of 145°F (63°C) in the thickest part of the pork ensures safe consumption.

Slice the pork tenderloin and serve with the roasted pineapple and green beans over rice or noodles, if desired. Enjoy the sweet and savory teriyaki glaze mingling with the crisp vegetables and tender pork for a satisfying and easy weeknight meal.

Printable recipe:

Teriyaki Pork Tenderloin with Pineapple and Green Beans

Teriyaki Pork Tenderloin with Pineapple and Green Beans

Ingredients

1 pork tenderloin, trimmed
1/2 cup teriyaki sauce
1 can (14 oz) pineapple chunks, drained
1 pound green beans, trimmed
Rice or noodles, for serving (optional)

Instructions

Preheat oven to 400°F (200°C).
Place the pork tenderloin in a shallow dish and pour the teriyaki sauce over it. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
Arrange the pork tenderloin, pineapple chunks, and green beans on a rimmed baking sheet in a single layer. Drizzle any remaining teriyaki sauce over the top if desired.
Roast for 15-20 minutes, or until the pork is cooked through and the green beans are tender-crisp. An internal temperature of 145°F (63°C) in the thickest part of the pork ensures safe consumption.
Slice the pork tenderloin and serve with the roasted pineapple and green beans over rice or noodles, if desired.

If you enjoyed these recipes, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Weeknight Sheet-Pan Dinners