Healthy Eating 101 Healthy Cooking How-Tos The Best Formula for Making Easy Veggie-Packed Sheet-Pan Dinners We hate doing dishes, too, so we want to show you the smartest way to make dinner on one sheet pan. Some savvy juggling will guarantee your ingredients end up perfectly cooked at the same time. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Updated on August 25, 2022 Share Tweet Pin Email Photo: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sheet-pan success is all about three things: uniformity, staggered timing and layering. Cutting foods into evenly sized pieces means even cooking. To make things easy we've divided our veg into slow- and fast-cooking groups. Hard vegetables like potatoes, beets and carrots need more time in the oven, so they go in first. Softer vegetables, such as leafy greens, tomatoes and onions, cook more quickly, so they get stirred in later, and the protein goes on top. And voilà—everything's done at once. This formula is a great way to use up garden veggies or whatever's in your produce drawer. To start, pick at least one item from each category and choose your flavor adventure. The Formula Hard Vegetables 1 lb. total, cut into ½-inch pieces BeetsCarrotsCeleriacParsnipsPotatoesRutabagaSweet potatoesSquashTurnips Soft Vegetables 4 cups total (6 cups dark leafy greens) AsparagusBell pepper, slicedBroccoliBrussels sprouts, trimmed and halved or quartered, if largeCherry tomatoesDark leafy greens (kale, collards, bok choy), choppedMushrooms, halved or quartered, if largeOnion, cut into 1-inch wedges Proteins 1 1/4 lbs., trimmed if necessary Chicken: Cutlets or boneless, skinless thighsDry sea scallopsFish: Cod or salmon filletsPork: Tenderloin, cut into 1-inch-thick slices, or boneless chopsSausage or smoked sausage (1 12-ounce package)Shrimp (16-20 count), peeled and deveinedSteak: Skirt or flat-ironTofu (1 16-ounce package, drained, pressed and cubed into 1/2- to 3/4-inch pieces) Spices 1 tsp. total Dried herbs: Dill, rosemary, sage, tarragon or thymeGround coriander, cumin, fennel or dry mustard; garlic powderSpice blends like Cajun seasoning, chili or curry powder, garam masala, Italian seasoning Flavor Boosters 3 Tbsp. Chopped baconFresh herbsShredded or crumbled cheeseToasted nuts or seedsVinegar or citrus juice Instructions Active time: 15 minutes Total time: 35 to 40 minutes Serves 4 Serving size: 4 oz. protein & about 1 cup vegetables 01 of 12 Steps 1 & 2 Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Preheat oven to 425°F. Toss HARD VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Spread evenly on a rimmed baking sheet. Roast for 15 minutes. 02 of 12 Step 3 Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables. 03 of 12 Step 4 Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Sprinkle PROTEIN with SPICES and ¼ tsp. each salt and ground pepper. Place on top of the vegetables. Roast until the protein is cooked and vegetables tender, 15 to 20 minutes more. 04 of 12 Step 5 Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein. Flavor Combinations to Try 05 of 12 Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Get the Recipe 06 of 12 Sheet-Pan Pork & Cherry Tomatoes Get the Recipe 07 of 12 Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Get the Recipe 08 of 12 Sheet-Pan Steak & Potatoes Get the Recipe 09 of 12 Sheet-Pan Teriyaki Tofu with Carrots & Broccoli Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Get the Recipe 10 of 12 Sheet-Pan Shrimp & Beets Get the Recipe 11 of 12 Sheet-Pan Chicken Sausage with Potatoes & Bell Peppers Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf Get the Recipe 12 of 12 Sheet-Pan Chicken & Brussels Sprouts Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! 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