1. Sheet Pan Chicken Shawarma with Vegetables

2. Roasted Vegetable, Apple, and Sausage Medley

Ingredients

3. Easy Sheet Pan Meatloaf and Vegetables

Ingredients

• 1-1/2 pounds Ground Beef (93% or leaner)
• 1 can (8 ounces) tomato sauce, divided
• 1 cup dry bread crumbs
• 1 small onion, finely chopped
• 1 egg
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds red potatoes, cut into 3/4 inch cubes
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper

• 1 tablespoon packed brown sugar
• 1 teaspoon dry mustard

Instructions

1. Heat oven to 400°F.  Reserve 1/4 cup of tomato sauce; set aside.
2. Combine Ground Beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, salt and pepper in large bowl; mixing lightly but thoroughly.
3. Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.

Vegetables :

1. Toss potatoes with nonstick cooking spray, garlic salt and pepper.  Spread potatoes evenly around the meatloaf on the sheet pan.
2. ………………..
3. ………………..

Click here to read the full instructions: Recipe Source

4. Sheet Pan Korean Chicken and Vegetables

Ingredients

• 3 chicken breasts boneless skinless
• 4 cups broccoli florets
• 1 pound carrots trimmed and sliced into 1″ thick slices
• 4  tablespoons low sodium soy sauce
• 4 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 tablespoon sesame oil
• 2 teaspoons Sriracha sauce
• 4 cloves garlic minced (or 1/2 teaspoon garlic powder)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 375 degrees.
2. Toss all the ingredients together in a bowl.
3. Add the chicken to the center of the cookie sheet.
4. …………….
5. …………….

Click here to read the full instructions: Recipe Source

5. Sheet Pan Balsamic-Herb Chicken and Vegetables

Ingredients

• 16 ounces boneless, skinless chicken breasts, halved
• 1 tbsp balsamic vinegar
• 1/2 tbsp extra-virgin olive oil
• 2 cloves crushed garlic
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley
• 3/4 teaspoon kosher salt

• olive oil spray
• 1 large red bell pepper, cored and cut into 1-inch pieces
• 1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
• 1 cup asparagus, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces, layers separated
• 1 cup cauliflower florets
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp extra-virgin olive oil
• 1 teaspoon kosher salt
• freshly ground black pepper
• 2 teaspoons chopped basil
• 1 teaspoon chopped parsley

Instructions

1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
2. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
3. Marinate while you prep the vegetables, the longer the better.
4. …………..
5. …………..
6. …………..

Click here to read the full instructions: Recipe Source

6. Sheet Pan Thai Cashew Chicken and Vegetables

7. Sheet Pan Oven Roasted Vegetables

Ingredients

8. Oktoberfest Sheet Pan Brats with Roasted Vegetables

Ingredients

• 4 Bratwurst sausages
• 1 (12-ounch) bottle dark lager beer
• 2 garlic cloves, crushed
• 1 white onion, cut into large pieces
• 2-1/2 cups Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
• 1/2 pound small white potatoes (Dutch Yellow), washed and quartered
• 1-1/2 cups carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
• 2 apples, cut into quarters
• 1/4 cup apple cider vinegar
• 3 tablespoons mustard
• 2 tablespoons brown sugar
• 1/2 teaspoon caraway seeds
• Salt and black pepper to season

Instructions

1. Pierce the sausages with a sharp knife. Add the beer to a saucepan over medium-high heat and add the sausages and garlic. You may need to add some water to the pan (just enough to cover the sausages).
2. Bring to a boil, and reduce the heat to medium-low for about 5 minutes. Drain and set aside. Line a baking sheet with foil and set aside.
3. Preheat the oven to 425 degrees F.
4. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
5. ………
6. ………
7. ………

Click here to read the full instructions: Recipe Source

9. Sheet-Pan Tandoori Chicken And Vegetables

Ingredients

FOR THE MARINADE:

• 1½ cups plain, whole-milk yogurt
• 1/4 red onion, chopped
• 6 garlic cloves, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon ginger, grated
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon Kosher salt
• 5 drops red food coloring, optional

FOR ROASTING:

• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 pound mini yukon gold potatoes, halved
• 1 small cauliflower, divided into florets
• Kosher salt and black pepper, to taste

FOR THE RAITA:

• 1 english cucumber, divided
• 1/2 cup plain yogurt
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin
• Kosher salt and black pepper, to taste
• 1/4 red onion, thinly sliced
• Cilantro, to top
• Naan, to serve

Instructions

1. In the bowl of a food processor, combine all of the marinade ingredients and pulse until smooth and well-combined. Place the chicken in a large, sealable freezer bag and pour the marinade in. Seal the bag use your hands to move the chicken around to ensure that it is fully coated in the marinade. Marinate for at least an hour.
2. Preheat the oven to 400°F.
3. Using tongs, remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on a large baking sheet. Scatter the potatoes around the chicken. Roast for 20 minutes.
4. ………………
5. ………………

Click here to read the full instructions: Recipe Source

10. Roasted Chicken and Vegetables Sheet-Pan Dinner

Ingredients

11. Sheet-Pan Sesame Beef and Broccoli

Ingredients

12. Sheet Pan Paprika Chicken and Vegetables

Ingredients

• 6 chicken thighs, bone in, skin on
• Salt
• 1 lb Brussels sprouts, trimmed, and halved
• 2 sweet potatoes, peeled, and cubed
• 2 shallots, peeled, and quartered
• Olive Oil
• 10 garlic cloves, crushed into a paste
• Private Reserve Greek Extra Virgin Olive Oil
• 1 tbsp fresh lemon juice

Spice Mixture

• 2 tbsp sweet Spanish Paprika, divided
• 1 tsp ground coriander, divided
• 1 tsp allspice, divided

Instructions

1. Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
2. Preheat oven to 425 degrees F.
3. Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
4. Now, in a small bowl mix the spices together.
5. ……………
6. ……………
7. ……………
8. ……………

Click here to read the full instructions: Recipe Source

13. Italian Chicken and Vegetables Sheet Pan Dinner

Ingredients

14. Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

Ingredients

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped garlic
•  1 tablespoon Italian seasoning
• 1 teaspoon salt
• 4 boneless skinless chicken breasts (1 3/4 lb)
• 4 plum (Roma) tomatoes, stemmed and halved lengthwise
• 2 medium zucchini, cut in 2-inch pieces
• 1 medium red bell pepper, cut in strips
• 1 cup thinly sliced red onion
• 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
• 1/2 cup shredded Parmesan cheese
• 1/4 cup thinly sliced fresh basil leaves

Instructions

15. Healthy Sheet Pan Sausage and Vegetables

Ingredients

• 16 oz. package smoked sausage
• 2 cups fresh broccoli florets
• 1 red bell pepper
• 1 medium zucchini
• 3 cups yellow potatoes
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 teaspoon Italian seasoning
• 2 teaspoons minced garlic

Instructions

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper. Set aside.
3. Chop vegetables and sausage into same size pieces. Keep the potatoes a little smaller, since they take the longest to roast.
4. Arrange sausage and vegetables in a single layer on the prepared sheet.
5. Drizzle with oil, season with salt, pepper, Italian seasoning and sprinkle with minced garlic. Toss everything together.
6. …………..
7. …………..

Click here to read the full instructions: Recipe Source

16. Cajun Shrimp and Sausage Vegetable Sheet Pan

Ingredients

• 1 pound large shrimp, peeled and deveined
• 14-ounce pork or chicken sausage, sliced
• 2 medium-sized zucchini, sliced
• 2 medium-sized yellow squash, sliced
• ½ bunch asparagus, sliced into thirds
• 2 red bell pepper, chopped into chunks
• Salt and Pepper
• 2 Tablespoons olive oil
• 2 Tablespoons Cajun Seasoning

Instructions

1. Preheat oven to 400 degrees. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
2. Spread evenly onto a sheet pan. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender.

Recipe Source