Using a baking sheet to make dinner from start to finish will transform your weeknights.

By Claire Sullivan
October 24, 2018
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Peter Ardito

Are you a member of the sheet-pan-supper club yet? Our food editors are longtime fans, especially if they're cooking on a weeknight. The whole meal is made in a single baking sheet, the oven does all the heavy lifting, and cleanup is minimal-what's not to like??! Follow our tactics for guaranteed family-style success.

1. REACH FOR METAL

For a crispy finish fast, use a standard 13-by-18-inch rimmed aluminum sheet, sometimes called a half-sheet. It gets piping hot, and the low rim speeds up browning. (Glass baking dishes with higher sides steam ingredients instead.)

See All the Other Great Ways to Use a Rimmed Baking Sheet
Marcus Nilsson

2. BUILD A SOLID BASE

Root vegetables are custom-made for this cooking technique: They're dense, and roasting brings out their sweetness. For the best texture, start with firm, fresh ones.

Marcus Nilsson

3. CHOP SMART

Cut vegetables into even pieces (per sizes listed in your recipe); otherwise smaller bits will burn, and larger ones won't cook through. If you want to prep them a day in advance, refrigerate them in an airtight container.

Romulo Yanes

4. DON'T GET STUCK

Whether tossing vegetables in oil or drizzling them with it, use enough that they are well-coated before roasting. If they're not budging, be patient-they'll flip more easily once caramelized.

Ryan Liebe

5. USE THE RIGHT TOOLS

A fish spatula is our food editors' go-to gadget for stirring mid-bake-it's thinner and more flexible than the regular kind, so you can rustle tender vegetables without smashing or breaking them. (You can also use a slotted spatula or thin-metal spatula.) Use metal tongs to turn sturdier ingredients, like chicken and sausage.

Justin Walker

6. END ON A HIGH

One-pan dinners hit more notes when topped with something vibrant. These recipes call for capers, herbs, briny cheeses, and vinaigrettes. But chopped olives or peperoncini, a drizzle of salsa or pesto, or just olive oil and flaky sea salt can also pep things up.

Get Our Best Sheet-Pan Supper Recipes

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