If you think eating healthfully is too much work, let us introduce you to the miracle of the sheet-pan dinner. These smart recipes make throwing together a nutritious meal easy, since a protein shares the pan with veggies or starches (or both) for streamlined cleanup.
Sheet-pan recipes also make it easy to fine-tune a meal to suit your needs: Add extra veggies for more heft and nutrients, or go light on the salt or use low-sodium soy sauce.
Below, you’ll find 17 wholesome dishes, some of which seamlessly work plant proteins and fish into meals (helping you break out of that chicken rut), while keeping everything manageable and delicious.
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 30 minutes
Salmon is coated in a zippy seasoning of grapefruit and orange zest, ginger and coriander in Yasmin Fahr’s easy, breezy recipe. It bakes alongside canned white beans, which turn creamy in the oven, making a good stand in for a starchy side dish (but add one if you like). Veggies are always a good call, so if you have extra citrus on hand, pair it with a grapefruit-radicchio salad or a simple citrus salad.
Recipe: Sheet-Pan Citrus Salmon With White Beans
Credit…Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready in: 40 minutes
Several readers describe Yewande Komolafe’s harissa-coated shrimp with greens as having an imaginative flavor combination that delivers impressive results. Creamy avocado balances the heat from the harissa, and crumbled feta adds a salty finish. Add a dollop of Greek yogurt if you want to temper the spice.
Recipe: Harissa Shrimp With Greens and Feta
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 40 minutes
Yasmin Fahr’s marinade of yogurt, honey, cumin and pickled jalapeño brine is an easy flavor booster that turns humble chicken and carrots into something special. You’ll have extra sauce to spoon over the finished dish, so serve this with rice to catch every bit, or spread the yogurt directly onto plates and pile everything on top.
Recipe: Sheet-Pan Chicken and Carrots With Yogurt Sauce
Credit…Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Ready in: 40 minutes
Carolina Gelen’s recipe feels almost too easy considering the spectacular results. The honey mustard sauce coats both chicken and broccoli, then gets added again at the end, where it caramelizes under the broiler. Serve it straight from the pan or over rice if you want something more filling.
Recipe: Sheet-Pan Honey Mustard Chicken and Broccoli
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Ready in: 40 minutes
Zaynab Issa’s recipe is a perfect example of low-effort, high-reward cooking. The chicken marinates in yogurt infused with lemon zest, garlic and turmeric, then roasts alongside tomatoes, which add sweetness and a welcome pop of color. The finished dish is flexible at the table: Serve it over arugula to keep things light, spoon it over rice for something more filling, or build plates with hummus and warm pita on the side. If you’re watching your sodium, go lighter on the salt in the marinade.
Recipe: Sheet-Pan Lemon Turmeric Chicken
Credit…Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
Ready in: 45 minutes
One reader calls this Yewande Komolafe recipe the most delicious sheet-pan meal they’ve made from New York Times Cooking. The gochujang-soy-ginger sauce steals the show, turning roast chicken and vegetables into something memorable.
Recipe: Sheet-Pan Gochujang Chicken and Roasted Vegetables
Credit…Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 35 minutes
Hetty Lui McKinnon makes eating more plant-based protein easy with this recipe, which features boldly flavored hoisin-marinated tofu and crispy noodles. Adding the tofu after the noodles have already crisped delivers what one reader calls “a great outcome from such simple ingredients.” If you’re watching your sodium, use low-sodium soy sauce and go lighter on the salt when seasoning the noodles and bok choy.
Recipe: Crispy Sheet-Pan Noodles With Glazed Tofu
Credit…James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 20 minutes
If meal prep is one of your goals, Yasmin Fahr’s sheet-pan salmon is a great place to start. A simple marinade of chile crisp, honey and soy sauce infuses the salmon with flavor. Make it once, then repurpose it throughout the week: Served over rice one night or piled onto a big salad the next. If you’re swapping in a heartier vegetable, start cooking it before adding the salmon.
Recipe: Sheet-Pan Chile Crisp Salmon and Asparagus
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Ready in: 35 minutes
Yasmin Fahr’s sheet-pan chicken works just as well served with pitas as it does scooped over a pile of arugula or tossed into a grain bowl. The yogurt marinade keeps the chicken moist as it roasts alongside onions and tomatoes. It’s simple to make and easy to serve, making it ideal for an ordinary weeknight or for a casual dinner party.
Recipe: Sheet-Pan Garlicky Chicken With Blistered Tomatoes
Credit…Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Ready in: 35 minutes
“The pea pesto was sensational,” wrote one reader about this Dan Pelosi recipe, while another notes that the peas give it extra depth and body. The bright green sauce brings color and freshness to the roasted salmon and potatoes, and many readers welcomed having extra. Round out the meal with a simple green vegetable, like a crisp arugula salad.
Recipe: Sheet-Pan Roasted Salmon With Pea Pesto
Credit…Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready in: 45 minutes
It’s easy to see why readers return to Melissa Clark’s sheet-pan shrimp and zucchini recipe over and over again. They rave about the za’atar yogurt sauce, with one noting that it “really sends the dish to the next level,” and another calling it “simply outstanding.” It’s delicious and satisfying on its own, but roasted potatoes are an easy side to round out the meal.
Recipe: Roasted Zucchini and Shrimp With Za’atar Yogurt
Credit…Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Ready in: 50 minutes
“This dressing has strong Caesar vibes!! Tangy, garlicky, creamy,” one reader wrote about this Yasmin Fahr’s dish. Tahini makes a smart stand-in for the traditional anchovies and egg yolks, bringing nuttiness while keeping the salad’s Caesar character intact. Add store-bought rotisserie chicken to turn it into an easy meal, or make it vegan by skipping the Parmesan or using a plant-based version and pairing it with roasted chickpeas instead.
Recipe: Roasted Brussels Sprouts Caesar With Tahini
Credit…Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Ready in: 55 minutes
File Hetty Lui McKinnon’s sheet-pan coconut curry under “favorites.” Some readers recommend adding extra greens to the plant-based curry since they cook down so much — always a healthy option — while others suggest making a little extra sauce to drizzle over everything at the end.
Recipe: Sheet-Pan Coconut Curry With Squash and Tofu
Credit…Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
Ready in: 45 minutes
“So easy, elegant, so balanced, so full of so many delicious things, like capers, and mustard and crispy leeks,” said one reader about Lidey Heuck’s recipe. A vinaigrette of shallot, red wine vinegar, parsley and whole-grain mustard ties the dish together and brightens the roasted fish and leeks. Serve it over noodles for soaking up the dressing, alongside a simple salad.
Recipe: Roasted Fish and Leeks Vinaigrette
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 1 hour
“A weeknight winner” was one reader’s review of this Dan Pelosi recipe. Roasting cabbage sweetens and deepens the flavors, while butter beans add protein. Garlic and anchovies lend umami. To keep the dish vegetarian, swap in capers for the anchovies. Leftovers are excellent tucked into a pita or served alongside another protein.
Recipe: Roasted Cabbage and Butter Beans
Credit…Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
Ready in: 1 hour 40 minutes
Melissa Clark’s easy take on ratatouille delivers all the flavors of the classic French dish with the added bonus of protein- and fiber-rich chickpeas. Basil and a squeeze of lemon brighten everything at the end. On its own, it’s a lighter, grain-free option; served over quinoa, it makes a delicious bowl.
Recipe: Sheet-Pan Ratatouille With Crispy Chickpeas
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Ready in: 1 hour
In this one-pan wonder from Ali Slagle, lean pork tenderloins are coated in a sweet-spicy mix of brown sugar, garlic, jalapeños and orange zest. That same mixture becomes a juicy sauce spooned over the pork and snap peas at the end. If you’re watching your sodium intake, go lighter on the salt when seasoning the pork.
Recipe: Jalapeño-Orange Pork Tenderloin With Snap Peas
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 20 minutes
Melissa Clark’s recipe is blissfully easy, but yields surprisingly special results. To the naked eye, it looks like a basic tray of roasted shrimp and broccoli rabe, but orange zest and crushed red pepper add an unexpected citrusy note and a touch of heat.
