I’ve been making sheet pan dinners decades before this method became the rage on Pinterest. When we built our house, I insisted we needed two ovens and it was the best decision. Sheet pan dinners are my go-to during the week, especially during the winter, and there’s always something on hand that will make a tasty, quick meal.

Plus, I don’t have to babysit the cooking process. I just need to check on the progress and give the sheet pan ingredients a quick stir a few times while it roasts.

My sheet pans are a godsend when it comes dinner parties and family get-togethers and especially for roasting vegetables. I prep, toss veggies into the pan with some EVOO and seasoning, cover the pan with some Stretch-tight, and then stack them out of the way until needed. When it’s time to get the meal going, I just uncover and pop them into 425°F oven (use convention setting if you have it). Presto! This makes hosting large crowds so much easier, and roasted veggies are always delicious!

Check out My Sheet Pan Recipes

• MAKE A QUICK SHEET PAN SUPPER: Get dinner on the table in 30 with only five minutes to prep!
• WHIP UP A BATCH OF RATATOUILLE: Make this hearty and healthy vegetable medley dish!

Important Tips: Use Quality Sheet Pans

When oven roasting, do yourself a favor and invest in some restaurant-quality aluminum sheet pans if you don’t already have them. They’re very affordable and make a huge difference. I came across them at a restaurant supply store in New York City more than a decade ago. Since then, I’ve ordered many more of the Winware pans online, including for gifts to family members who rave about them.

Plus, they clean up quite easily. Just give them a quick hosing down in the sink and douse with a bit of dish detergent. I squeeze the detergent on top upright side of the pan so it slides down to coat the pan and do its magic. After a few minutes, everything wipes away clean without any scrubbing.

Prep Healthy Meals and Sides in a Snap

Sheet pan meals take just a few minutes to put together. I start chopping while the oven heats up. It’s a great option for healthy eating if you pick a lower lean protein like chicken or fish, lower-fat chicken sausage or chick peas; there’s so many variations. Check out my sheet pan dinner with chicken sausage with veggies.

For seasoning, I keep it pretty simple. I often will do a light dusting with one of my homemade rubs (get recipes) which work on proteins and vegetables equally well. I also like adding in some fresh garlic with a sprinkle of salt and pepper on veggies like cauliflower, Brussels sprouts and asparagus.

Remember to not overcrowd the pan because it can cause the food to steam vs. roast. Your vegetables will end up soggy instead of getting a nice char. Plus, you don’t want to miss out the caramelization process that brings out the sweetness of the veggies.

Also be mindful to not drench your ingredients in olive oil, which can also render soggy results. Plus, you don’t want the extra unnecessary calories. I usually use between one to two tablespoons of EVOO. With a good EVOO or non-stick spray base, I find I can cut back on the oil usually to about one tablespoon.

I often make sheet pan meals in two pans. This is especially useful if there are some items that may take longer to cook. So, if using two, pair ingredients with the similar cooking times together. Then if one pan is ready before the rest of the meal, just pop it back in the oven again for a quick warm-up right before the second pan comes out. Easy, peasy!

If you’re like me, it’s all about having leftovers, so it’s totally worth making extra. I do this all the time for lunches, a quick side or mix-ins for pasta, omelet, rice bowl or salad dishes.

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