Melissa, I love you dearly, but get a grip. Any recipe with EIGHTEEN ingredients is NOT an easy weeknight supper. To make the sheet pan tostadas would require me to stop at the grocery store for fresh tortillas, a lime and fresh sage, thyme and cilantro (most of which will rot in the fridge, since only partial bunches are required for the tostadas); acquisition of at least one additional sheet pan; and being tied to the stove to stir those pans every 10 minutes (for one) and 15 minutes (for the other). Frankly, my dear, I'd rather be ordering takeout.
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@Candace Page I made this tonight. I, too, thought it sounded like a lot of ingredients for a weeknight meal but it all came together very quickly. It helped that I had fresh sage and thyme in my garden. I didn’t make the salt/cumin/lime zest but only added lime zest to the tacos at the end. It was worth the effort and it didn’t seem like that much work. And it was a delicious meal.
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I'll often roast a sheet pan of whatever vegetables I have in the house (right now its delicate squash, tomatoes, and brussels sprouts) and add them to pasta along with chickpeas for protein. I guess it's not technically a sheet pan dinner if I have to boil pasta, but it sure is close!
A great idea! Sheet pan suppers are so good and I love meatless nights...
I'm curious about the rationale for toggling between "sheet-pan supper" and "sheet-pan dinner" in this article.
I'm familiar with the historical distinction between dinner and supper but not sure how it relates to sheet-pan cooking.
Wow! Lighten up on the turmeric, for Pete's sake! This stuff looks positively gross.
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I really love Andrew Scrivani's food photos. I want to make everything he phtographs!
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I just finished making (and eating) the cauliflower/chickpea dish. At every step of this labor intensive recipe I thought to myself “this better be worth it”. IT IS. Absolutely delicious.
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It never occurred to me to try roasting beans on a sheet pan but I plan to try it. Mushrooms, whole squashes and leeks are especially good roasted in the oven. My tip is to preheat the sheet pan in the oven before you add the veggies to it so you get a quick sear and reduced cooking time. I always cover the pan with foil or parchment paper to help with cleanup. Thanks for some great new ideas.
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@ Mary Terry Mississippi
Frankly, when I saw only the title of this article, I thought at first, "Oh, here is another piece of vegan propaganda of the diet that goes against the biological nature of the humans and that was criticized by Saint Augustine as being not Christian". I was truly gratified to have been mistaken.
I share your love of mushrooms and leek, but leek in a soup or lightly fried, and mushrooms sauteed, with or without sourcream added.
Brilliant...thank you.
My go-to meals are roasted veggies
which I’d oil, spice & roast. Recently
read that they cook better if roasted
first, oil & spice after cooked. Wanted
to share that info cause it worked. The
veggies held up better & tasted great.
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These sound great... easy to make vegan, too.
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My sheet pans are in constant use in my kitchen. I line them with foil or parchment depending on their use. I use them as trays when I BBQ also. They are not pretty any longer but they cook and bake beautifully. Food browns and cooks perfectly in a sheet pan. I researched many brands as the less expensive pans will warp while cooking at temperatures over 350 degrees. I bought the USA pan nonstick rimmed half sheet pans many years ago.
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Beautiful photographs that raise the cult or rite of sheet-pans to a level of fine culinary visual art.
However, I believe that sheet-pans belong to the age of cooks and kitchen-maids scrubbing them after use.
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The pans do get messy, and who wants to scrub them? I line mine with parchment, instead.
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Cleaning is not a problem in our household and we use them all the time. Just soaking the sheet pans on the counter with a little water makes cleaning quick and east. Finish cleaning them after dinner!
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@Tuvw Xyz Parchment paper
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