My Absolute Favorite Sheet Pans
People have asked me for years about what my favorite sheet pans are, and for a long time, I avoided answering. I didn’t have one that was my go-to, so I recommended people find rimmed sheets that are durable. Since then, I’ve discovered Made In Sheet Pans and I am officially in love.
Seriously, I keep these in a special cabinet in the kitchen. I have a stack of the 1/4 Sheets and the 1/2 Sheets and I don’t let anyone put anything on top of them! They are perfect not only for roasting vegetables or baking but also for meal prep. I use it for my almond meal when I’m making my Whole30 Salmon Cakes because it makes it so easy for dredging.
And if you know me, you know that I love to roast up bone-in, skin-on chicken breasts because it creates such a juicy and delicious result! These sheet pans are perfect for my Everyday Roast Chicken Breasts.
I’m not typically a “sheet pan meal” kind of gal, but these pans may have changed my mind. I whipped up a delicious lunch with roasted vegetables, apples, sausage, and of course some Marinated Onions. Oh yeah, it was pretty fantastic.
As you can tell, I’m pretty delighted with Made In’s Sheet Pans. They are total workhorses in the kitchen, and they are perfect for the everyday cook. Whether you’re putting it on your own wish list or buying it for a home cook you know, these would absolutely make a fabulous holiday gift!Print
These simple and quick carrots will please your most picky eaters anytime.
Carrots, cleaned and peeled
1 tablespoon Extra Virgin Olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1–2 Tablespoons Balsamic vinegar (high quality)
Preheat the oven to 400F.
Toss the carrots, olive oil, salt and pepper together in a bowl. Place the carrots a parchment-paper lined baking sheet. Place in the oven and cook for 25-30 minutes. Remove from the oven, drizzle with balsamic and return to the oven for 5 minutes to caramelize.
Remove and serve.
Autumn Sheet Pan DinnerPrint
This dinner is the perfect no-fuss weeknight meal!
1 lb Italian sausages (about 3 sausages) sliced into 1-inch pieces
2½ cups 1-inch square pieces of butternut squash (or whatever vegetables you have on hand)
2 tablespoons + 1 teaspoon extra virgin olive oil or Marinated Red Onion Oil, divided
¾ teaspoon Kosher Salt, divided
3 apples, cut in 1-inch slices
2 cups Kale, ripped into big chunks
Preheat oven to 400F. Line a baking sheet with parchment paper.
Place the Italian sausage and butternut squash on the paper-lined baking sheet. Evenly pour 1 tablespoon of olive oil (or Marinated Red Onion Oil) over the squash and sprinkle with ½ teaspoon salt. Toss to coat evenly. Cook in the oven for 15 minutes.
Meanwhile, in a large bowl, combine the apples and 1 tablespoon olive oil (or Marinated Red Onion Oil) and toss to coat evenly. Set aside.
In a separate bowl, combine the kale, 1 teaspoon of olive oil (or Marinated Red Onion Oil) and ¼ teaspoon salt. Toss to coat evenly. Set aside.
Remove the baking sheet from the oven and add the apple wedges. Return to the oven and continue to cook for 15 minutes.
Remove the sheet pan from the oven once more, add the kale and, if desired, the Marinated Red Onions. Return to the oven and cook for 10 minutes. Total cook time should be about 40 minutes. Remove and serve.
Keywords: sheetpan dinner, weeknight dinner