The Best Formula for Making Easy Veggie-Packed Sheet-Pan Dinners

ClosePhoto: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfSheet-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 FormulaHard Vegetables1 lb. total, cut into ½-inch piecesBeetsCarrotsCeleriacParsnipsPotatoesRutabagaSweet potatoesSquashTurnipsSoft Vegetables4 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 wedgesProteins1 1/4 lbs., trimmed if necessaryChicken: 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)Spices1 tsp. totalDried 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 seasoningFlavor Boosters3 Tbsp.Chopped baconFresh herbsShredded or crumbled cheeseToasted nuts or seedsVinegar or citrus juiceInstructionsActive time: 15 minutesTotal time: 35 to 40 minutesServes 4Serving size: 4 oz. protein & about 1 cup vegetables01of 09Steps 1 & 2Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfPreheat 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.02of 09Step 3Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfToss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.03of 09Step 4Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfSprinkle 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.04of 09Step 5Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfTransfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.Flavor Combinations to Try05of 09Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet PotatoesPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe06of 09Sheet-Pan Steak & PotatoesGet the Recipe07of 09Sheet-Pan Teriyaki Tofu with Carrots & BroccoliPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe08of 09Sheet-Pan Shrimp & BeetsGet the Recipe09of 09Sheet-Pan Chicken & Brussels SproutsGet the RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

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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 FormulaHard Vegetables1 lb. total, cut into ½-inch piecesBeetsCarrotsCeleriacParsnipsPotatoesRutabagaSweet potatoesSquashTurnipsSoft Vegetables4 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 wedgesProteins1 1/4 lbs., trimmed if necessaryChicken: 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)Spices1 tsp. totalDried 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 seasoningFlavor Boosters3 Tbsp.Chopped baconFresh herbsShredded or crumbled cheeseToasted nuts or seedsVinegar or citrus juiceInstructionsActive time: 15 minutesTotal time: 35 to 40 minutesServes 4Serving size: 4 oz. protein & about 1 cup vegetables01of 09Steps 1 & 2Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfPreheat 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.02of 09Step 3Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfToss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.03of 09Step 4Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfSprinkle 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.04of 09Step 5Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfTransfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.Flavor Combinations to Try05of 09Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet PotatoesPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe06of 09Sheet-Pan Steak & PotatoesGet the Recipe07of 09Sheet-Pan Teriyaki Tofu with Carrots & BroccoliPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe08of 09Sheet-Pan Shrimp & BeetsGet the Recipe09of 09Sheet-Pan Chicken & Brussels SproutsGet the RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

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 FormulaHard Vegetables1 lb. total, cut into ½-inch piecesBeetsCarrotsCeleriacParsnipsPotatoesRutabagaSweet potatoesSquashTurnipsSoft Vegetables4 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 wedgesProteins1 1/4 lbs., trimmed if necessaryChicken: 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)Spices1 tsp. totalDried 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 seasoningFlavor Boosters3 Tbsp.Chopped baconFresh herbsShredded or crumbled cheeseToasted nuts or seedsVinegar or citrus juiceInstructionsActive time: 15 minutesTotal time: 35 to 40 minutesServes 4Serving size: 4 oz. protein & about 1 cup vegetables

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

Soft Vegetables

4 cups total (6 cups dark leafy greens)

Proteins

1 1/4 lbs., trimmed if necessary

Spices

1 tsp. total

Flavor Boosters

3 Tbsp.

Instructions

Active time: 15 minutes

Total time: 35 to 40 minutes

Serves 4

Serving size: 4 oz. protein & about 1 cup vegetables

01of 09Steps 1 & 2Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfPreheat 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.02of 09Step 3Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfToss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.03of 09Step 4Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfSprinkle 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.04of 09Step 5Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfTransfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.Flavor Combinations to Try05of 09Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet PotatoesPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe06of 09Sheet-Pan Steak & PotatoesGet the Recipe07of 09Sheet-Pan Teriyaki Tofu with Carrots & BroccoliPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe08of 09Sheet-Pan Shrimp & BeetsGet the Recipe09of 09Sheet-Pan Chicken & Brussels SproutsGet the Recipe

01of 09Steps 1 & 2Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfPreheat 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.

01of 09

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.

02of 09Step 3Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfToss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.

02of 09

Step 3

Toss SOFT VEGETABLES with 1 Tbsp. extra-virgin olive oil and ¼ tsp. each salt and ground pepper. Stir into the hard vegetables.

03of 09Step 4Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfSprinkle 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.

03of 09

Step 4

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.

04of 09Step 5Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfTransfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.Flavor Combinations to Try

04of 09

Step 5

Transfer the protein to a serving platter. Stir FLAVOR BOOSTER into the vegetables and serve alongside the protein.

Flavor Combinations to Try

05of 09Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet PotatoesPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe

05of 09

Sheet-Pan Chicken Cutlets with Brussels Sprouts & Sweet Potatoes

Get the Recipe

06of 09Sheet-Pan Steak & PotatoesGet the Recipe

06of 09

Sheet-Pan Steak & Potatoes

07of 09Sheet-Pan Teriyaki Tofu with Carrots & BroccoliPhotographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer WendorfGet the Recipe

07of 09

Sheet-Pan Teriyaki Tofu with Carrots & Broccoli

08of 09Sheet-Pan Shrimp & BeetsGet the Recipe

08of 09

Sheet-Pan Shrimp & Beets

09of 09Sheet-Pan Chicken & Brussels SproutsGet the Recipe

09of 09

Sheet-Pan Chicken & Brussels Sprouts

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Tell us why!OtherSubmit

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