Comforting quick and easy sheet pan dinners with creamy mashed potatoes and roasted carrots.

Vegetarian quick and easy sheet pan dinners with tofu, broccoli, and sweet potatoes.Below is a comprehensive guide featuring 29 Quick and Easy Sheet Pan Dinner ideas for 2025. Each recipe includes:

  • A concise Ingredient Table
  • Brief but Complete Instructions
  • Serving Suggestions and tips
  • A Nutrition Table per serving

All designed to help you whip up delicious, fuss-free meals with minimal cleanup.

Hearty quick and easy sheet pan dinner recipe featuring beef and mixed root vegetables.1. Lemon Garlic Chicken & Asparagus

Ingredients (Table)

Variety of quick and easy sheet pan dinners displayed on a kitchen counter with serving utensils.

Ingredient Quantity/Notes
Chicken Breasts 4 (boneless, skinless)
Asparagus Spears 1 lb, trimmed
Olive Oil 2 Tbsp
Lemon Juice 2 Tbsp
Garlic, Minced 3 cloves
Italian Seasoning 1 tsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper.
  3. Arrange chicken breasts and asparagus on a sheet pan. Drizzle the lemon-garlic mixture over everything.
  4. Bake for 20–25 minutes, or until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp.

Serving Details

  • Serves: 4
  • Great with a side of roasted tomatoes or crusty bread.

Rustic quick and easy sheet pan dinners served with a side of garlic bread and a fresh saladNutrition per Serving (Table)

Nutrient Approx. Amount
Calories 310 kcal
Protein 40 g
Carbohydrates 5 g
Fat 14 g
Fiber 2 g
Sodium 320 mg

2. Maple-Glazed Pork Chops & Sweet Potatoes

Ingredients (Table)

Ingredient Quantity/Notes
Pork Chops 4 (bone-in or boneless)
Sweet Potatoes 2 large, cubed
Maple Syrup 3 Tbsp
Dijon Mustard 1 Tbsp
Rosemary 1 tsp, dried
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix maple syrup, Dijon mustard, rosemary, salt, and pepper.
  3. Place pork chops and sweet potato cubes on a sheet pan. Brush the maple mixture evenly over everything.
  4. Roast for 25–30 minutes, flipping halfway, until chops reach 145°F (63°C) and potatoes are fork-tender.

Serving Details

  • Serves: 4
  • Serve with a green salad or steamed veggies for a balanced meal.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 380 kcal
Protein 28 g
Carbohydrates 26 g
Fat 16 g
Fiber 4 g
Sodium 400 mg

3. Salmon & Zucchini with Dill Butter

Ingredients (Table)

Ingredient Quantity/Notes
Salmon Fillets 4 (about 6 oz each)
Zucchini 2 large, sliced
Butter, Melted 2 Tbsp
Fresh Dill 2 tsp, chopped
Lemon Zest 1 tsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine melted butter, chopped dill, lemon zest, salt, and pepper.
  3. Place salmon fillets and zucchini slices on a sheet pan. Drizzle the dill butter mixture over everything.
  4. Bake for 12–15 minutes or until salmon flakes easily and zucchini is tender.

Serving Details

  • Serves: 4
  • Enjoy with rice or mashed potatoes to complete the meal.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 340 kcal
Protein 33 g
Carbohydrates 4 g
Fat 20 g
Fiber 1 g
Sodium 280 mg

4. Beef Fajitas with Peppers & Onions

Ingredients (Table)

Ingredient Quantity/Notes
Skirt Steak Strips 1 lb
Bell Peppers (Assorted) 3, sliced
Onions, Sliced 1 large
Fajita Seasoning 1 Tbsp
Lime Juice 2 Tbsp
Olive Oil 2 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss steak strips, peppers, and onions with fajita seasoning, lime juice, olive oil, salt, and pepper.
  3. Spread mixture on a sheet pan in an even layer.
  4. Roast for 15–18 minutes, stirring halfway, until steak is cooked to desired doneness and veggies are tender.

Serving Details

  • Serves: 4
  • Serve with warm tortillas, guacamole, and salsa for a complete fajita feast.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 350 kcal
Protein 28 g
Carbohydrates 10 g
Fat 22 g
Fiber 3 g
Sodium 450 mg

5. Greek Chicken & Vegetable Medley

Ingredients (Table)

Ingredient Quantity/Notes
Chicken Thighs 4 (bone-in or boneless)
Bell Peppers, Sliced 2
Red Onions, Quartered 2
Cherry Tomatoes 1 pint
Dried Oregano 2 tsp
Olive Oil 3 Tbsp
Feta Cheese, Crumbled ½ cup
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss chicken thighs, bell peppers, onions, and tomatoes with olive oil, oregano, salt, and pepper.
  3. Arrange everything on a sheet pan in a single layer.
  4. Bake for 25–30 minutes, or until chicken reaches 165°F (74°C).
  5. Top with crumbled feta cheese before serving.

Serving Details

  • Serves: 4
  • Pair with lemon wedges and crusty bread to soak up the juices.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 420 kcal
Protein 32 g
Carbohydrates 10 g
Fat 27 g
Fiber 3 g
Sodium 550 mg

(Due to brevity, we’ll present the remaining recipes in a similar format but more concise. Each recipe will feature an Ingredients Table, Instructions, Serving Details, and a Nutrition Table per serving.)


6. Shrimp & Broccoli with Garlic Soy Sauce

Ingredients (Table)

Ingredient Quantity/Notes
Shrimp (Peeled) 1 lb
Broccoli Florets 3 cups
Garlic, Minced 3 cloves
Soy Sauce 2 Tbsp
Sesame Oil 1 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss shrimp and broccoli with garlic, soy sauce, sesame oil, salt, and pepper.
  3. Arrange on a sheet pan, roast 10–12 minutes until shrimp are pink and broccoli is tender.

Serving Details

  • Serves: 4
  • Serve over rice or noodles with a sprinkle of sesame seeds.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 280 kcal
Protein 24 g
Carbohydrates 10 g
Fat 15 g
Fiber 4 g
Sodium 800 mg

7. Sausage & Root Vegetable Roast

Ingredients (Table)

Ingredient Quantity/Notes
Smoked Sausage Links 1 lb
Potatoes, Carrots, Parsnips 2 cups each, cubed
Thyme (Dried) 1 tsp
Olive Oil 2 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sausage and root vegetables with olive oil, thyme, salt, and pepper on a sheet pan.
  3. Roast 25–30 minutes, flipping halfway until veggies are tender.

Serving Details

  • Serves: 4
  • Pair with a simple green salad for a complete meal.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 400 kcal
Protein 18 g
Carbohydrates 35 g
Fat 20 g
Fiber 6 g
Sodium 950 mg

8. Honey Mustard Chicken & Green Beans

Ingredients (Table)

Ingredient Quantity/Notes
Chicken Thighs 4 (boneless, skinless)
Green Beans 1 lb, trimmed
Honey 2 Tbsp
Dijon Mustard 2 Tbsp
Rosemary (Dried) 1 tsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Whisk honey, Dijon mustard, rosemary, salt, and pepper.
  3. Coat chicken and green beans with sauce on a sheet pan.
  4. Roast 20–25 minutes or until chicken is done.

Serving Details

  • Serves: 4
  • Serve with mashed potatoes or rice to soak up extra sauce.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 350 kcal
Protein 30 g
Carbohydrates 15 g
Fat 18 g
Fiber 4 g
Sodium 500 mg

9. Cajun Tilapia & Cauliflower

Ingredients (Table)

Ingredient Quantity/Notes
Tilapia Fillets 4
Cauliflower Florets 3 cups
Cajun Seasoning 1 Tbsp
Olive Oil 2 Tbsp
Lemon Wedges For serving

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss tilapia and cauliflower with olive oil, Cajun seasoning.
  3. Arrange on a sheet pan, roast 12–15 minutes until fish flakes easily.

Serving Details

  • Serves: 4
  • Squeeze lemon juice over tilapia to enhance smoky flavors.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 300 kcal
Protein 32 g
Carbohydrates 8 g
Fat 14 g
Fiber 3 g
Sodium 550 mg

10. BBQ Chicken & Potato Wedges

Ingredients (Table)

Ingredient Quantity/Notes
Chicken Drumsticks 6–8 pieces
Russet Potatoes, Wedges 3–4 large
BBQ Sauce ½ cup
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season drumsticks and potato wedges with salt, pepper.
  3. Place on a sheet pan, brush chicken with BBQ sauce.
  4. Roast 25–30 minutes; brush more sauce in the last 5 minutes.

Serving Details

  • Serves: 4
  • Serve with coleslaw or baked beans for a classic BBQ spread.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 450 kcal
Protein 30 g
Carbohydrates 40 g
Fat 18 g
Fiber 5 g
Sodium 600 mg

11. Italian Meatballs & Cherry Tomatoes

Ingredients (Table)

Ingredient Quantity/Notes
Ground Beef (or Pork) 1 lb
Breadcrumbs ½ cup
Parmesan Cheese ¼ cup, grated
Cherry Tomatoes 1 pint
Basil, Chopped 2 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Mix ground beef, breadcrumbs, Parmesan, salt, and pepper; form meatballs.
  3. Arrange meatballs and cherry tomatoes on a sheet pan.
  4. Bake 20–25 minutes until meatballs are cooked.
  5. Top with chopped basil.

Serving Details

  • Serves: 4
  • Enjoy with pasta or crusty bread.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 380 kcal
Protein 24 g
Carbohydrates 12 g
Fat 24 g
Fiber 2 g
Sodium 540 mg

12. Peanut Chicken & Vegetables

Ingredients (Table)

Ingredient Quantity/Notes
Chicken Breast Strips 1 lb
Bell Peppers, Onions 3 cups total, sliced
Peanut Sauce ½ cup
Crushed Peanuts 2 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss chicken strips and vegetables with peanut sauce, salt, and pepper.
  3. Spread on a sheet pan, roast 15–18 minutes until chicken is done.
  4. Top with crushed peanuts.

Serving Details

  • Serves: 4
  • Pair with jasmine rice or noodles for a Thai-inspired meal.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 360 kcal
Protein 26 g
Carbohydrates 15 g
Fat 20 g
Fiber 4 g
Sodium 700 mg

13. Rosemary Pork Tenderloin & Apples

Ingredients (Table)

Ingredient Quantity/Notes
Pork Tenderloin 1–1.5 lbs
Apples, Sliced 2 large
Rosemary, Dried 1 tsp
Dijon Mustard 1 Tbsp
Honey 1 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Mix mustard, honey, rosemary, salt, and pepper; brush over tenderloin.
  3. Arrange pork and apple slices on a sheet pan.
  4. Roast 20–25 minutes or until pork reaches 145°F (63°C).

Serving Details

  • Serves: 4
  • Slice tenderloin and serve with the roasted apples for a sweet-savory combo.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 380 kcal
Protein 33 g
Carbohydrates 22 g
Fat 14 g
Fiber 3 g
Sodium 400 mg

14. Ginger Soy Salmon & Bok Choy

Ingredients (Table)

Ingredient Quantity/Notes
Salmon Fillets 4 (6 oz each)
Baby Bok Choy 4 cups, halved
Soy Sauce 3 Tbsp
Ginger, Grated 1 Tbsp
Sesame Oil 1 Tbsp
Garlic, Minced 2 cloves

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Combine soy sauce, ginger, sesame oil, garlic; brush over salmon and bok choy.
  3. Roast 12–15 minutes until salmon flakes easily and bok choy is tender.

Serving Details

  • Serves: 4
  • Garnish with sesame seeds for added crunch.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 370 kcal
Protein 35 g
Carbohydrates 5 g
Fat 22 g
Fiber 3 g
Sodium 700 mg

15. Tandoori Chicken & Mixed Vegetables

Ingredients (Table)

Ingredient Quantity/Notes
Chicken Thighs 4–6 (bone-in or boneless)
Mixed Vegetables 3 cups (zucchini, peppers, onions)
Tandoori Seasoning 2 Tbsp
Yogurt ½ cup
Lemon Juice 1 Tbsp
Salt & Pepper To taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Marinate chicken in yogurt, tandoori seasoning, lemon juice, salt, and pepper for 15 minutes.
  3. Arrange chicken and vegetables on a sheet pan.
  4. Roast 25–30 minutes or until chicken is cooked.

Serving Details

  • Serves: 4
  • Serve with naan bread and raita for a complete Indian-inspired feast.

Nutrition per Serving (Table)

Nutrient Approx. Amount
Calories 420 kcal
Protein 32 g
Carbohydrates 12 g
Fat 25 g
Fiber 4 g
Sodium 600 mg

(Due to word limit constraints, the remaining 14 recipes are listed in a concise manner below. Each includes a short ingredient table, abbreviated instructions, serving suggestion, and nutrition estimate.)

16. Miso-Glazed Cod & Broccolini

Ingredients

Cod Fillets Broccolini Miso Paste Mirin Sesame Seeds
4 fillets 3 cups 2 Tbsp 2 Tbsp 1 Tbsp

Instructions: Whisk miso + mirin, coat cod & broccolini, roast 12–15 mins at 400°F.
Serving: 4 servings, garnish w/ sesame seeds.
Nutrition: ~320 kcal, 28g protein, 14g carbs, 16g fat.

17. Chili Lime Shrimp & Bell Peppers

Ingredients

Shrimp Bell Peppers Lime Juice Chili Powder Honey
1 lb 2, sliced 2 Tbsp 1 tsp 1 Tbsp

Instructions: Toss w/ chili-lime-honey mix, roast 10–12 mins at 400°F.
Serving: 4 servings, serve w/ tortillas or rice.
Nutrition: ~280 kcal, 25g protein, 18g carbs, 12g fat.

18. Maple Mustard Pork Chops & Brussels Sprouts

Ingredients

Pork Chops Brussels Sprouts Maple Syrup Dijon Mustard Balsamic Vinegar
4 chops 1 lb, halved 2 Tbsp 2 Tbsp 1 Tbsp

Instructions: Mix maple-mustard-balsamic, coat chops & sprouts, roast ~25 mins at 400°F.
Serving: 4 servings, drizzle extra sauce on top.
Nutrition: ~400 kcal, 30g protein, 20g carbs, 20g fat.

19. Garlic Herb Chicken & Rainbow Carrots

Ingredients

Chicken Rainbow Carrots Garlic Thyme Rosemary
4 thighs 1 lb, sliced 3 cloves 1 tsp 1 tsp

Instructions: Season chicken w/ herbs, garlic, arrange w/ carrots, roast 25–30 mins at 400°F.
Serving: 4 servings, garnish w/ fresh herbs.
Nutrition: ~380 kcal, 32g protein, 15g carbs, 20g fat.

20. Salmon & Potato Bake with Dill

Ingredients

Salmon Fillets Baby Potatoes Fresh Dill Lemon Olive Oil
4 fillets 1 lb, halved 2 Tbsp 1 each 2 Tbsp

Instructions: Toss potatoes w/ oil, roast 10 mins at 400°F, add salmon + dill + lemon, roast 10–12 mins more.
Serving: 4 servings, drizzle lemon juice on top.
Nutrition: ~350 kcal, 30g protein, 25g carbs, 14g fat.

21. Smoky Paprika Chicken & Sweet Potatoes

Ingredients

Chicken Breasts Sweet Potatoes Smoked Paprika Garlic Powder Onion Powder
4 breasts 2 large, cubed 1 tsp 1 tsp 1 tsp

Instructions: Season chicken + potatoes, roast 25–30 mins at 400°F.
Serving: 4 servings, add chili flakes for heat.
Nutrition: ~390 kcal, 34g protein, 30g carbs, 16g fat.

22. Honey Sriracha Tofu & Vegetables

Ingredients

Firm Tofu Mixed Veggies Honey Sriracha Soy Sauce
1 lb, pressed 3 cups 2 Tbsp 1 Tbsp 1 Tbsp

Instructions: Toss tofu + veggies in honey-sriracha-soy mix, roast 15–18 mins at 400°F.
Serving: 4 servings, garnish w/ green onions.
Nutrition: ~320 kcal, 18g protein, 25g carbs, 16g fat.

23. One-Pan Meatloaf & Green Beans

Ingredients

Ground Beef Breadcrumbs Eggs Green Beans Ketchup Glaze
1 lb ½ cup 1 large 1 lb ¼ cup

Instructions: Form mini meatloaves, place w/ green beans, drizzle ketchup glaze, roast 20–25 mins at 400°F.
Serving: 4 servings, serve w/ mashed potatoes.
Nutrition: ~420 kcal, 26g protein, 28g carbs, 22g fat.

24. BBQ Ranch Chicken & Corn

Ingredients

Chicken Thighs Corn on the Cob BBQ Sauce Ranch Seasoning Cheddar Cheese
4 pieces 2 ears, halved ¼ cup 1 Tbsp ½ cup, shredded

Instructions: Coat chicken w/ BBQ sauce + ranch seasoning, arrange w/ corn, roast 25–30 mins at 400°F, sprinkle cheese near end.
Serving: 4 servings, serve w/ coleslaw.
Nutrition: ~450 kcal, 30g protein, 35g carbs, 22g fat.

25. Citrus Roasted Salmon & Fennel

Ingredients

Salmon Fillets Fennel Bulbs Citrus Slices Thyme Olive Oil
4 fillets 2, sliced Orange/Lemon 1 tsp 2 Tbsp

Instructions: Layer fennel + citrus, place salmon, drizzle oil + thyme, roast 12–15 mins at 400°F.
Serving: 4 servings, add fresh citrus zest on top.
Nutrition: ~320 kcal, 28g protein, 10g carbs, 16g fat.

26. Balsamic Chicken & Veggie Medley

Ingredients

Chicken Thighs Mixed Veggies (Zucchini, Bell Peppers) Balsamic Vinegar Honey Salt & Pepper
4–6 pieces 3 cups 2 Tbsp 1 Tbsp To taste

Instructions: Toss chicken + veggies w/ balsamic-honey, roast 25–30 mins at 400°F.
Serving: 4 servings, garnish w/ fresh basil.
Nutrition: ~400 kcal, 30g protein, 20g carbs, 18g fat.

27. Honey Garlic Sausage & Peppers

Ingredients

Sausage Links Bell Peppers, Onions Honey Minced Garlic Salt & Pepper
1 lb 3 cups 2 Tbsp 2 cloves To taste

Instructions: Coat sausage + peppers + onions w/ honey, garlic, roast 20–25 mins at 400°F.
Serving: 4 servings, serve w/ rice or pasta.
Nutrition: ~380 kcal, 18g protein, 25g carbs, 22g fat.

28. Mushroom & Spinach Pizza Sheet Pan

Ingredients

Pizza Dough Sliced Mushrooms Spinach Mozzarella Tomato Sauce
1 lb 1 cup 2 cups 1 cup, shredded ½ cup

Instructions: Spread dough on sheet pan, add sauce, mushrooms, spinach, cheese. Bake ~15 mins at 425°F.
Serving: 4–6 slices, perfect for a quick dinner.
Nutrition: ~300 kcal, 12g protein, 38g carbs, 10g fat (per slice).

29. Mediterranean Shrimp & Artichokes

Ingredients

Shrimp Artichoke Hearts Grape Tomatoes Olives Feta Cheese
1 lb 1 can, drained 1 cup ½ cup ½ cup, crumbled

Instructions: Toss shrimp, artichokes, tomatoes, olives w/ olive oil + herbs; roast 10–12 mins at 400°F. Top w/ feta.
Serving: 4 servings, serve w/ orzo or couscous.
Nutrition: ~340 kcal, 28g protein, 10g carbs, 18g fat.

Tips for Sheet Pan Cooking Success

  1. Use a High-Quality Sheet Pan: Opt for a sturdy pan that can handle high heat.
  2. Uniform Cutting: Ensure proteins and veggies are cut uniformly for even cooking.
  3. Preheat the Oven: A well-preheated oven promotes proper browning and crispness.
  4. Don’t Overcrowd: Leave space between items so hot air circulates, preventing sogginess.
  5. Stir/Flip Halfway: Helps achieve even color and doneness.
  6. Season Properly: Don’t be shy with herbs, spices, or marinades to maximize flavor.
  7. Use Foil or Parchment: Simplifies cleanup without sacrificing crispness.

Elegant quick and easy sheet pan dinners plated beautifully with garnished herbs and lemon wedges.Enjoy these 29 Quick & Easy Sheet Pan Dinner recipes throughout 2025, and experience the convenience, flavor, and versatility that make sheet pan meals a staple in modern kitchens. Whether you’re feeding a crowd or whipping up a cozy dinner for two, these recipes offer endless possibilities to suit any craving. Grab your sheet pan, fire up the oven, and get ready to savor a world of culinary delights—all with minimal cleanup!

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