Sheet Pan Suppers — To the Rescue

We’ve all been there — you don’t want to cook, but you don’t want to (or maybe even can’t) go out to eat. Making healthy, nourishing meals can be as easy as filling a sheet pan and then sitting back and relaxing.

This straightforward technique cooks plants and protein on a single pan and offers maximum flexibility and maybe even leftovers. (If you want to serve it with a side of brown rice, quinoa, or other whole grain, get that started separately.)

5 Steps to a Successful Sheet Pan Supper

  1. Preheat your oven to 400°F. Line 1-2 sheet pans with parchment or foil.
  2. Choose your vegetables. Any vegetables will do, but try for a mix of starchy (sweet potatoes, squash, root vegetables) and non-starchy (broccoli, peppers, onions, kale, etc.). If you’re picking multiple vegetables that might cook at different rates, cut them into same-sized pieces and segregate them for easy removal.
  3. Add protein. Tofu, tempeh, poultry, fish, or beef will all work here. Plan for 2 to 4 ounces per serving, and keep in mind that some proteins need longer to reach a safe temperature.
  4. Add fat and flavorings, and roast until golden brown. Drizzle with olive, grapeseed, or sunflower oil and season with salt and pepper. If you’re moved to add herbs and spices, smashed garlic cloves, lemon slices, or fresh chiles, go for it. (Don’t stress on this one just use what you have and what you like.) Toss to coat, then arrange in a single layer with plenty of space between each item. Roast in the hot oven until the vegetables are golden brown and the protein is cooked through, checking every 10 minutes and tossing each time. Once items are cooked, remove them and continue cooking the rest.
  5. Serve with a whole grain, if desired.

Need recipe inspiration? Check out a few of our favorite sheet-pan dinner recipes. Each one is adaptable, so think of them as a template — not a prescription.