Because of their versatility, functionality, and relatively low price point, sheet pans are an undisputed weeknight dinner hero. I have three, and I use them countless ways: roasting Brussels sprouts and broccoli until crispy, of course, but also baking everything from cookies to pizza, stacking just-rolled sheets of fresh pasta, moving piles of ingredients across my (admittedly small) kitchen, and much, much more.
If you’re new to the sheet pan game or looking to revamp your list of go-to recipes, we’ve got you covered. Here are six of our top recipes and five of our favorite Shop tools to help ensure your next sheet-pan dinner is a low-lift, highly delicious success.
This recipe from Food52 co-founder Amanda Hesser is a longtime favorite, and it’s no wonder: Baking macaroni and cheese on a sheet pan is a brilliant way to maximize the crispy and crunchy (aka best) parts, and her streamlined technique eliminates any need for a roux.
Yes, we know this is technically breakfast, but rules were meant for breaking. You can’t get more classic than hash browns, bacon, and eggs, and it can’t get simpler than cooking them all on one sheet pan. Add some buttered toast on the side and you’ve got a breakfast-for-dinner for the ages.
It’s a myth that sheet-pan dinners are only suitable for feeding a crowd. A quarter sheet pan is the ideal size for baking a half pound of shrimp—and a half pound of shrimp is exactly the amount you need to feed one hungry person.
I’m obsessed with mujadara, a vegetarian dish popular in several Middle Eastern countries consisting of lentils, rice, and caramelized onions. This riff eliminates the need for 1) standing over the stove and 2) caramelizing onions—neither of which I want to do at the end of a long day—and cooks the entire dish in one sheet pan instead.
Chicken may be one of the most commonly featured proteins in sheet-pan dinners, but this heavily researched recipe is far from ordinary. High-impact ingredients like Parmesan cheese, preserved lemon, and sun-dried tomatoes give the dish a ton of flavor, while a handful of simple yet smart techniques makes sure it goes off without a hitch every single time.
Elevating store-bought gnocchi by crisping it up in the oven is the type of time-saving trick we’re always on the hunt for. This recipe from Hetty McKinnon pairs the aforementioned gnocchi with an alluring combination of bok choy, chili crisp, and scallion-flecked sour cream for a dish that’s crispy, creamy, spicy, and savory.
These aluminum baking sheets from Nordic Ware are the sturdy, no-frills staples everyone could use in their kitchen. They also come in a wide range of sizes, from an eighth sheet to their extra-large “Big Sheet.”
For those who prioritize crispiness above all else, this is the baking sheet for you. The embossed zigzag pattern on these pans actually allows for more airflow while baking, which yields a crispier, crunchier result.
Instead of disposable options like parchment paper or aluminum foil, reach for a Silpat baking mat to line your sheet trays. In addition to being ultra nonstick, they can be reused upwards of 2,000 times and are dishwasher safe.
These baking sheets from Hestan are the heavy hitters of the sheet-pan world. Made with stainless steel and an aluminum core, they’re designed to be as durable and long-lasting as possible. They’re even backed by a lifetime warranty, which means these pans are in it for the long haul.
And finally, the oven mitt you never knew you needed. This two-in-one oven mitt protects your wrists from potential burns, and the linen-cotton blend—available in three gorgeous colorways—is soft and comfortable on the hands.
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