12 Simple Sheet-Pan Recipes to Serve a Crowd That Are Healthy

Sheet-pan dinners scale easily, keep prep contained, and make cleanup fast. With a single hot pan and even heat, vegetables brown, proteins stay juicy, and flavors concentrate. The recipes below lean on pantry staples, olive oil, citrus, herbs, and high‑heat roasting. They are nutrient‑forward and lighter by design, and they scale well for groups.

Lemon‑Herb Chicken with Rainbow Vegetables

Bright, classic, and reliable for a mixed group.

Ingredients (serves 6–8)

• 3 lb bone‑in, skin‑on chicken thighs
• 3 bell peppers, sliced
• 1 large red onion, cut in wedges
• 2 medium zucchini, cut in half‑moons
• 3 tbsp extra‑virgin olive oil, divided
• Zest and juice of 2 lemons
• 4 cloves garlic, grated
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 1/4 tsp kosher salt, divided
• Black pepper
• 1/2 cup chopped parsley, to finish

Directions

1. Heat oven to 425°F. Line two rimmed sheet pans with parchment.
2. Whisk 2 tbsp oil, lemon zest and juice, garlic, oregano, red pepper, 1 tsp salt, and pepper. Toss chicken to coat.
3. On pans, toss peppers, onion, and zucchini with remaining 1 tbsp oil and 1/4 tsp salt. Nestle chicken on top.
4. Roast 35–45 minutes, rotating pans halfway, until chicken registers 175°F and skin is crisp. Broil 2–3 minutes if needed.
5. Rest 5 minutes. Scatter parsley and serve with extra lemon wedges.

Smoky Paprika Salmon with Potatoes and Green Beans

Omega‑3s meet crisp potatoes for a balanced tray.

Ingredients (serves 8)

• 2 lb baby potatoes, halved
• 1 lb green beans, trimmed
• 2 lb salmon fillets, skin‑on
• 3 tbsp olive oil, divided
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• Black pepper
• 2 lemons, cut in wedges

Directions

1. Heat oven to 450°F. Toss potatoes with 2 tbsp oil, 1 tsp paprika, salt, and pepper on a large pan. Roast 15 minutes.
2. Push potatoes to sides. Add green beans with remaining 1 tbsp oil and a pinch of salt. Place salmon, skin‑side down, in the center.
3. Mix remaining 1 tsp paprika with garlic powder and a pinch of salt and pepper; rub on salmon.
4. Roast 10–14 minutes, until salmon flakes and potatoes are tender. Serve with lemon wedges.

Harissa Chickpeas with Cauliflower and Feta

Spicy, tangy, and satisfying without heaviness.

Ingredients (serves 8)

• 2 large cauliflower heads, cut in florets
• 2 cans (15 oz) chickpeas, rinsed and well‑dried
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp kosher salt
• Black pepper
• 6 oz feta, crumbled
• 1/2 cup chopped mint or parsley
• Lemon wedges, to serve

Directions

1. Heat oven to 450°F. Toss cauliflower and chickpeas with oil, harissa, cumin, salt, and pepper on two pans.
2. Roast 25–30 minutes, stirring once, until edges char.
3. Top with feta and herbs. Serve with lemon wedges.

Sheet‑Pan Turkey Meatballs with Broccoli and Tomatoes

Lean protein, fiber, and color on one tray.

Ingredients (serves 8)

• 2 lb 93% lean ground turkey
• 1 small onion, grated
• 2 eggs
• 3/4 cup whole‑grain breadcrumbs
• 1/2 cup chopped parsley
• 2 tsp Italian seasoning
• 1 1/2 tsp kosher salt, divided
• Black pepper
• 2 lb broccoli florets
• 2 pints cherry tomatoes
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• Fresh basil, to finish

Directions

1. Heat oven to 425°F. Line two pans with parchment.
2. Mix turkey, onion, eggs, breadcrumbs, parsley, Italian seasoning, 1 tsp salt, and pepper. Form 24 golf‑ball meatballs.
3. Toss broccoli and tomatoes with 2 tbsp oil and remaining 1/2 tsp salt; spread on pans. Nestle meatballs among vegetables.
4. Roast 20–25 minutes, rotating pans, until meatballs read 165°F and broccoli is browned.
5. Drizzle with remaining 1 tbsp oil and balsamic; scatter basil.

Maple‑Mustard Carrots with Chicken Sausage

A little sweet, a little sharp, big on ease.

Ingredients (serves 8)

• 3 lb carrots, peeled and cut on a bias
• 1 1/2 lb fully cooked chicken sausage, sliced
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 1/2 tbsp pure maple syrup
• 1 tsp apple cider vinegar
• 1 tsp kosher salt
• Black pepper
• 3 cups baby arugula, to finish
• 1 crisp apple, thinly sliced

Directions

1. Heat oven to 425°F. Whisk oil, mustard, maple, vinegar, salt, and pepper. Toss with carrots on a pan.
2. Roast 20 minutes. Add sausage, toss, and roast 10–15 minutes more until carrots are tender and sausage is browned.
3. Top with arugula and apple right on the tray; toss gently and serve.

Miso‑Ginger Tofu with Brussels Sprouts and Mushrooms

Bold, savory, and plant‑protein rich.

Ingredients (serves 8)

• 3 blocks (14 oz each) firm tofu, pressed and cubed
• 1 1/2 lb Brussels sprouts, halved
• 1 lb cremini mushrooms, sliced
• 3 tbsp avocado or olive oil
• 3 tbsp white miso
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp grated fresh ginger
• 2 tsp sesame oil
• 1 tsp low‑sodium soy sauce or tamari
• Scallions and toasted sesame seeds, to finish

Directions

1. Heat oven to 425°F. Whisk miso, vinegar, maple, ginger, sesame oil, and soy.
2. Toss tofu, sprouts, and mushrooms with oil and half the miso mix. Spread on two pans.
3. Roast 25–30 minutes, stirring once. Drizzle remaining miso sauce, toss, and roast 3–5 minutes more. Finish with scallions and sesame seeds.

Herb‑Crusted Cod with Cherry Tomatoes and Olives

Light Mediterranean flavors with minimal effort.

Ingredients (serves 8)

• 2 1/2 lb cod fillets
• 2 pints cherry tomatoes
• 1 cup pitted Kalamata olives
• 3 tbsp olive oil, divided
• Zest of 1 lemon, plus wedges
• 3 cloves garlic, grated
• 1/2 cup chopped parsley
• 1 tsp kosher salt
• Black pepper
• 1/4 cup torn basil, to finish

Directions

1. Heat oven to 425°F. Toss tomatoes and olives with 1 tbsp oil on a pan.
2. Mix 2 tbsp oil with lemon zest, garlic, parsley, salt, and pepper; spread on cod. Place cod over tomatoes.
3. Roast 12–16 minutes, until fish flakes and tomatoes burst. Finish with basil and lemon wedges.

Sweet Potato Nacho Sheet with Black Beans

Game‑day energy, weeknight nutrition.

Ingredients (serves 8)

• 3 large sweet potatoes, sliced 1/4‑inch thick
• 2 cans (15 oz) black beans, rinsed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp kosher salt, divided
• 1 1/2 cups sharp cheddar or Monterey Jack, shredded
• 1 avocado, diced
• 1/2 cup cilantro, chopped
• 1/2 cup plain Greek yogurt mixed with juice of 1/2 lime
• Pickled jalapeños, optional

Directions

1. Heat oven to 450°F. Toss sweet potatoes with oil, chili powder, cumin, and 1/2 tsp salt; spread on two pans.
2. Roast 20–25 minutes, flipping once, until caramelized.
3. Pile onto one pan, top with beans and cheese, and return 3–5 minutes to melt. Finish with avocado, cilantro, lime yogurt, jalapeños, and remaining salt to taste.

Za’atar Shrimp with Asparagus and Lemon

Fast, fragrant, and springy any time of year.

Ingredients (serves 8)

• 2 lb large shrimp, peeled and deveined
• 2 lb asparagus, trimmed
• 3 tbsp olive oil
• 2 tbsp za’atar
• Zest of 1 lemon, plus wedges
• 3/4 tsp kosher salt
• Black pepper
• 1 cup plain Greek yogurt + 1 tbsp lemon juice + pinch garlic powder, for sauce (optional)

Directions

1. Heat oven to 450°F. Toss asparagus with 1 tbsp oil and a pinch of salt; roast 6–8 minutes.
2. Toss shrimp with remaining oil, za’atar, lemon zest, salt, and pepper. Add to pan and roast 6–8 minutes more until just opaque.
3. Serve with lemon wedges and quick yogurt sauce if using.

Peanut‑Lime Chicken and Cabbage

Crunchy veg meets tender strips of chicken.

Ingredients (serves 8)

• 2 lb boneless, skinless chicken thighs, cut in strips
• 1 small red cabbage, thinly sliced
• 2 red bell peppers, sliced
• 1 large red onion, sliced
• 3 tbsp avocado oil, divided
• 1/3 cup smooth natural peanut butter
• Zest and juice of 2 limes
• 2 tbsp soy sauce or tamari
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp chili flakes
• 3/4 tsp kosher salt
• 1/2 cup roasted peanuts and 1/2 cup cilantro, to finish

Directions

1. Heat oven to 425°F. Whisk peanut butter, lime, soy, honey, ginger, and chili flakes with 1 tbsp warm water.
2. Toss cabbage, peppers, and onion with 2 tbsp oil and a pinch of salt; roast 12 minutes.
3. Toss chicken with half the peanut sauce, remaining 1 tbsp oil, and salt. Add to pan and roast 12–15 minutes more, until cooked through.
4. Drizzle remaining sauce. Top with peanuts and cilantro.

Garam Masala Cauliflower, Potatoes, and Paneer

Cozy, aromatic, and vegetarian‑friendly.

Ingredients (serves 8)

• 1 1/2 lb small potatoes, halved
• 1 large head cauliflower, florets
• 12 oz paneer, cubed
• 3 tbsp olive oil
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp kosher salt
• Black pepper
• Lemon wedges and chutney or yogurt, to serve

Directions

1. Heat oven to 425°F. Toss potatoes and cauliflower with oil, garam masala, turmeric, salt, and pepper on a pan.
2. Roast 20 minutes. Add paneer, toss, and roast 8–10 minutes more until browned.
3. Serve with lemon and chutney or yogurt.

Chili‑Lime Steak Fajita Sheet

Hearty, shareable, and quick to assemble.

Ingredients (serves 8)

• 2 lb flank or skirt steak
• 3 bell peppers, sliced
• 1 large red onion, sliced
• 2 tbsp olive oil, divided
• Zest and juice of 2 limes
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• Black pepper
• Warm tortillas, pico de gallo, shredded lettuce, cilantro, to serve

Directions

1. Heat oven to 475°F. Toss peppers and onion with 1 tbsp oil and a pinch of salt on a pan; roast 10 minutes.
2. Rub steak with remaining oil, lime zest and juice, chili powder, cumin, salt, and pepper. Add to pan.
3. Roast 6–10 minutes, to 130–135°F for medium‑rare. Rest 5 minutes, slice thinly across the grain, and return juices to the pan. Serve with fixings.

How to Scale and Serve

• For 8–12 people, plan two sheet pans; rotate racks halfway for even browning.
• Line with parchment for easier cleanup and to protect delicate glazes.
• Keep salt moderate; layer flavor with citrus, herbs, and warm spices.
• Most vegetables can be cut a day ahead. Sauces keep well refrigerated.
• A side of dressed greens, citrus wedges, and a pot of brown rice or farro turns any tray into a full meal.

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