The Mediterranean diet has long been celebrated as one of the healthiest and most delicious ways to eat. Rich in fresh vegetables, lean proteins, heart-healthy olive oil, and aromatic herbs, Mediterranean cuisine offers a perfect balance of nutrition and flavor. When combined with the convenience of sheet pan cooking, these meals become even more appealing for busy weeknights and relaxed weekend dinners alike.

Sheet pan meals are the ultimate solution for home cooks who want to minimize prep time and cleanup while maximizing flavor. By roasting everything together on a single pan, the ingredients meld beautifully, creating complex flavors as vegetables caramelize and proteins develop a golden crust. The high heat of the oven does all the work, allowing you to step away from the stove and attend to other tasks—or simply relax with a glass of wine.

This collection of 40 original Mediterranean sheet pan recipes showcases the diversity and versatility of this cooking style. From succulent lamb chops with root vegetables to vibrant vegetarian dishes bursting with color, from quick-cooking seafood to hearty chicken dinners, there’s something here for every taste and occasion. Each recipe has been carefully crafted to deliver authentic Mediterranean flavors while keeping preparation simple and straightforward.

Whether you’re feeding a family on a Tuesday night, meal prepping for the week ahead, or hosting a casual dinner party, these sheet pan meals offer a stress-free path to delicious, wholesome food. The recipes are organized by protein type—chicken, seafood, red meat, and vegetarian—making it easy to find exactly what you’re craving.

Let’s dive into these 40+ Mediterranean sheet pan meals that will transform your weeknight cooking routine.

Full Mediterranean Sheet Pan Recipes Collection

Recipe 1: Greek Sheet-Pan Chicken

Prep Time: 8 minutes
Cook Time: 37 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

For the Ladolemono (Greek Salad Dressing):

• 1/4 cup fresh lemon juice (juice of 2 large lemons)
• 1 to 2 teaspoons dried oregano
• 1 large garlic clove, minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 3/4 cup extra virgin olive oil

For the Chicken and Veggies:

• 1 large red onion, halved and sliced into 1/2-inch pieces
• 1 medium zucchini, halved and sliced into 1/2-inch pieces (half moons)
• 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
• 1 large tomato, cut into 8 wedges
• Kosher salt
• Ground black pepper
• 6 to 8 boneless skinless chicken thighs
• 1/4 cup pitted Kalamata olives
• 1/4 cup pitted Castelvetrano olives
• 4 ounces feta cheese, cut into chunks
• 1/4 cup chopped Italian parsley, for garnish

Instructions

1. Get ready: Position a rack in the middle of your oven and heat it to 425°F.
2. Make the ladolemono Greek salad dressing: In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
3. Coat the veggies: On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
4. Add the remaining ingredients: Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
5. Bake: Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
6. Finish and serve: Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.

Notes

• Feel free to swap the vegetables for what is seasonal or what you have on hand
• Chicken is done when internal temperature reaches 165°F
• For wintertime, try cauliflower, broccoli, parsnips, potatoes, carrots, or Brussels sprouts

Recipe 2: Roasted Salmon with Asparagus and Lemon

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 4 (6-ounce) salmon fillets
• 1 bunch asparagus, trimmed
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Arrange ingredients: Place the salmon fillets down the center of the baking sheet. Arrange the asparagus spears in a single layer on either side of the salmon.
3. Season: Drizzle the salmon and asparagus with olive oil. Sprinkle with dried dill, garlic powder, salt, and pepper. Gently toss the asparagus to ensure it’s evenly coated.
4. Add lemon: Lay the lemon slices over the salmon fillets and asparagus.
5. Bake: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
6. Garnish and serve: If using, sprinkle with feta cheese and fresh parsley before serving.

Notes

• You can add other vegetables like cherry tomatoes or bell peppers for more color and flavor.
• For extra flavor, marinate the salmon in the olive oil, dill, and garlic powder for 15-20 minutes before baking.

 

Recipe 3: Sheet Pan Lamb Chops with Root Vegetables and Rosemary

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4

Ingredients

• 8 lamb loin chops
• 1 lb baby potatoes, halved
• 4 medium carrots, peeled and cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Season vegetables: On a large baking sheet, toss the potatoes, carrots, and onion with 2 tablespoons of olive oil, minced garlic, fresh rosemary, salt, and pepper until evenly coated.
3. Roast vegetables: Spread the vegetables in a single layer and roast for 20 minutes, or until they begin to soften and brown.
4. Prepare lamb: While the vegetables are roasting, rub the lamb chops with the remaining tablespoon of olive oil and season generously with salt and pepper.
5. Add lamb to pan: Remove the baking sheet from the oven, stir the vegetables, and nestle the lamb chops among them in a single layer.
6. Finish roasting: Return the baking sheet to the oven and roast for another 15-20 minutes, or until the lamb is cooked to your desired doneness and the vegetables are tender and caramelized.
7. Rest and serve: Let the lamb chops rest for a few minutes before serving. Garnish with fresh parsley.

Notes

• For a touch of brightness, squeeze some fresh lemon juice over the dish before serving.
• Other root vegetables like parsnips or sweet potatoes can also be used.

 

Recipe 4: Roasted Vegetable and Chickpea Sheet Pan Dinner

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 zucchini, cut into 1-inch chunks
• 1 red onion, cut into wedges
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, combine the bell peppers, zucchini, red onion, and chickpeas. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
3. Roast: Spread the vegetables and chickpeas in a single layer and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. Add feta and serve: Remove the baking sheet from the oven and sprinkle with feta cheese and fresh dill. Serve hot with lemon wedges on the side for squeezing over.

Notes

• Serve this dish over a bed of quinoa or with a side of crusty bread for a more substantial meal.
• You can add other vegetables like broccoli florets or cherry tomatoes.

 

Recipe 5: Sheet Pan Chicken with Fennel and Orange

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts, pounded to even thickness
• 1 large fennel bulb, thinly sliced
• 1 orange, thinly sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1/4 cup Kalamata olives (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the fennel, orange slices, and red onion with olive oil, thyme, salt, and pepper.
3. Roast vegetables: Roast for 15 minutes, or until the vegetables begin to soften.
4. Add chicken: Add the chicken breasts to the pan, nestling them among the vegetables. Top with Kalamata olives, if using.
5. Finish roasting: Return the pan to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Notes

• The orange slices will caramelize and become a delicious part of the dish.
• Serve with a side of couscous or a simple green salad.

 

Recipe 6: Sheet Pan Swordfish with Tomatoes and Olives

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 (6-ounce) swordfish steaks
• 1 pint cherry tomatoes, halved
• 1/2 cup mixed olives (Kalamata, Castelvetrano)
• 1/4 cup capers, drained
• 4 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the cherry tomatoes, olives, capers, and garlic with 2 tablespoons of olive oil, oregano, salt, and pepper.
3. Roast vegetables: Roast for 10 minutes, until the tomatoes begin to burst.
4. Prepare swordfish: Rub the swordfish steaks with the remaining tablespoon of olive oil and season with salt and pepper.
5. Add swordfish to pan: Nestle the swordfish steaks among the tomato and olive mixture.
6. Finish roasting: Return the pan to the oven and roast for another 10-12 minutes, or until the swordfish is cooked through and opaque.
7. Garnish and serve: Garnish with fresh basil before serving.

Notes

• This dish is also excellent with other firm white fish like halibut or cod.
• Serve with crusty bread to soak up the delicious juices from the tomatoes and olives.

 

Recipe 7: Beef Kofta with Roasted Vegetables and Tahini Drizzle

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

For the Beef Kofta:

 

• 1 lb ground beef
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

 

For the Roasted Vegetables:

 

• 1 eggplant, cut into 1-inch cubes
• 1 zucchini, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch chunks
• 2 tablespoons olive oil

 

For the Tahini Drizzle:

 

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2-3 tablespoons water
• 1 clove garlic, minced

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Prepare kofta mixture: In a large bowl, combine the ground beef, red onion, parsley, garlic, cumin, coriander, paprika, salt, and pepper. Mix well with your hands until just combined, being careful not to overmix.
3. Shape kofta: Form the mixture into small, oblong patties (kofta).
4. Roast vegetables: On a large baking sheet, toss the eggplant, zucchini, and bell pepper with olive oil, salt, and pepper. Roast for 15 minutes.
5. Add kofta: Add the kofta to the baking sheet with the vegetables and roast for another 10-15 minutes, or until the kofta is cooked through and the vegetables are tender.
6. Make tahini drizzle: While the kofta and vegetables are roasting, whisk together the tahini, lemon juice, water, and garlic in a small bowl until smooth. Add more water as needed to reach a drizzling consistency.
7. Serve: Drizzle the tahini sauce over the kofta and vegetables before serving.

Notes

• Serve with warm pita bread and a simple cucumber and tomato salad.
• You can also form the kofta mixture into meatballs if you prefer.

 

Recipe 8: Sheet Pan Halloumi with Roasted Vegetables and Mint

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients

• 1 (8-ounce) block of halloumi cheese, cut into 1-inch cubes
• 1 pint cherry tomatoes
• 1 cucumber, seeded and cut into 1-inch chunks
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh mint, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the halloumi cubes, cherry tomatoes, cucumber, and red onion with olive oil, oregano, salt, and pepper.
3. Roast: Spread the ingredients in a single layer and roast for 20-25 minutes, or until the halloumi is golden and the vegetables are tender, flipping the halloumi cubes halfway through.
4. Garnish and serve: Garnish with fresh mint and serve with lemon wedges on the side.

Notes

• Halloumi is a semi-hard, brined cheese that has a high melting point, making it perfect for grilling or roasting.
• Serve with a side of couscous or pita bread.

 

Recipe 9: Chicken Shawarma Sheet Pan Dinner

Prep Time: 20 minutes (+ marinating time)
Cook Time: 25-30 minutes
Total Time: 45-50 minutes (+ marinating time)
Servings: 4

Ingredients

For the Chicken Shawarma:

 

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste

 

For the Vegetables:

 

• 1 large red onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 pint cherry tomatoes

 

For Serving:

 

• Pita bread
• Hummus
• Tzatziki sauce
• Sliced cucumbers and tomatoes

Instructions

1. Marinate the chicken: In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, salt, and pepper. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Preheat and prepare: Preheat your oven to 425°F (220°C).
3. Arrange ingredients: Spread the sliced onions and bell peppers on a large baking sheet. Add the marinated chicken strips, distributing them evenly over the vegetables.
4. Roast: Roast for 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges.
5. Add tomatoes: Add the cherry tomatoes to the pan and roast for another 5 minutes, until they begin to soften.
6. Serve: Serve the chicken and vegetables in warm pita bread with hummus, tzatziki, and fresh cucumbers and tomatoes.

Notes

• For extra flavor, you can add a pinch of cinnamon or allspice to the marinade.
• This dish is also great served over a bed of rice or couscous.

 

Recipe 10: Mediterranean Shrimp with Feta and Tomatoes

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Servings: 4

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the shrimp, cherry tomatoes, olives, and garlic with olive oil, oregano, red pepper flakes (if using), salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 10-12 minutes, or until the shrimp are pink and cooked through.
4. Add feta: Sprinkle the feta cheese over the shrimp and vegetables and return to the oven for another 2-3 minutes, or until the feta is softened.
5. Garnish and serve: Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

• Serve with crusty bread for dipping in the delicious pan juices.
• This dish can also be served over pasta or rice.

 

Recipe 11: Pork Tenderloin with Roasted Grapes and Thyme

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients

• 1 (1.5 lb) pork tenderloin
• 2 cups seedless red grapes
• 1 large shallot, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Prepare pork: Rub the pork tenderloin with 1 tablespoon of olive oil, salt, and pepper.
3. Combine ingredients: On a large baking sheet, toss the grapes and shallot with the remaining tablespoon of olive oil, balsamic vinegar, and thyme.
4. Roast: Place the pork tenderloin on the baking sheet with the grapes and shallots. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the grapes are soft and caramelized.
5. Rest and serve: Let the pork rest for 5-10 minutes before slicing. Serve with the roasted grapes and shallots.

Notes

• This dish pairs well with a side of roasted potatoes or a simple green salad.
• The roasted grapes create a delicious, sweet and savory sauce for the pork.

 

Recipe 12: Roasted Broccoli and Chickpea with Lemon-Tahini Dressing

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients

For the Roasted Broccoli and Chickpeas:

 

• 1 large head of broccoli, cut into florets
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• Salt and freshly ground black pepper to taste

 

For the Lemon-Tahini Dressing:

 

• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1/2 teaspoon honey or maple syrup (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Roast vegetables and chickpeas: On a large baking sheet, toss the broccoli florets, chickpeas, and red onion with olive oil, cumin seeds, salt, and pepper. Roast for 20-25 minutes, or until the broccoli is tender and slightly charred and the chickpeas are crispy.
3. Make the dressing: While the vegetables are roasting, whisk together the tahini, lemon juice, water, garlic, and honey (if using) in a small bowl until smooth. Add more water as needed to reach a drizzling consistency.
4. Serve: Drizzle the lemon-tahini dressing over the roasted broccoli and chickpeas before serving.

Notes

• This dish is delicious on its own or served over a bed of quinoa or brown rice.
• For extra crunch, top with toasted sesame seeds or chopped nuts.

 

Recipe 13: Sheet Pan Chicken with Artichokes and Sun-Dried Tomatoes

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup Kalamata olives
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the chicken breasts, artichoke hearts, sun-dried tomatoes, olives, and red onion with olive oil, oregano, garlic powder, salt, and pepper.
3. Roast: Arrange the ingredients in a single layer and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Add feta: Sprinkle with feta cheese and return to the oven for 2-3 minutes, until the cheese is softened.
5. Garnish and serve: Garnish with fresh parsley before serving.

Notes

• Serve with a side of orzo or a simple green salad.
• For extra flavor, use the oil from the sun-dried tomato jar instead of olive oil.

 

Recipe 14: Sheet Pan Shrimp and Broccoli with Red Pepper Flakes

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Servings: 4

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1 large head of broccoli, cut into florets
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes (or to taste)
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the shrimp, broccoli, and red bell pepper with olive oil, garlic, red pepper flakes, salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 12-15 minutes, or until the shrimp are pink and cooked through and the broccoli is tender-crisp.
4. Serve: Serve hot with lemon wedges on the side for squeezing over.

Notes

• For a more complete meal, serve over a bed of rice or quinoa.
• You can adjust the amount of red pepper flakes to your desired level of spiciness.

 

Recipe 15: Sheet Pan Steak and Veggies with Balsamic Glaze

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 4

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Season vegetables: On a large baking sheet, toss the Brussels sprouts and red onion with 1 tablespoon of olive oil, salt, and pepper. Roast for 10 minutes.
3. Prepare steak: While the vegetables are roasting, toss the steak cubes with the remaining tablespoon of olive oil, rosemary, salt, and pepper.
4. Add steak to pan: Add the steak to the baking sheet with the vegetables. Drizzle everything with the balsamic glaze.
5. Finish roasting: Return the pan to the oven and roast for another 5-10 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender.

Notes

• For a more tender steak, marinate it in the olive oil and rosemary for 20-30 minutes before cooking.
• This dish is also delicious with a sprinkle of blue cheese or gorgonzola before serving.

 

Recipe 16: Sheet Pan Eggplant with Pomegranate and Mint

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste
• 1/4 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 2 tablespoons crumbled feta cheese (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Season eggplant: On a large baking sheet, toss the eggplant and red onion with olive oil, cumin, coriander, salt, and pepper.
3. Roast: Spread the vegetables in a single layer and roast for 25-30 minutes, or until the eggplant is tender and golden brown, stirring halfway through.
4. Garnish and serve: Remove the baking sheet from the oven and top with pomegranate seeds, fresh mint, and feta cheese (if using).

Notes

• Serve as a side dish or as a main course with a side of couscous or quinoa.
• A drizzle of pomegranate molasses before serving adds a delicious sweet and tangy flavor.

 

Recipe 17: Sheet Pan Chicken with Za’atar and Potatoes

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons za’atar seasoning
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Season potatoes and onion: On a large baking sheet, toss the potatoes and red onion with 2 tablespoons of olive oil, 1 tablespoon of za’atar, salt, and pepper.
3. Roast vegetables: Roast for 20 minutes, or until the potatoes begin to soften.
4. Prepare chicken: While the vegetables are roasting, rub the chicken thighs with the remaining tablespoon of olive oil and the remaining tablespoon of za’atar, salt, and pepper.
5. Add chicken to pan: Add the chicken thighs to the baking sheet with the potatoes and onion.
6. Finish roasting: Return the pan to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the skin is crispy.
7. Serve: Serve hot with lemon wedges on the side for squeezing over.

Notes

• Za’atar is a Middle Eastern spice blend that typically includes thyme, sesame seeds, and sumac.
• For extra flavor, you can add a sprinkle of sumac over the dish before serving.

 

Recipe 18: Sheet Pan Cod with Potatoes and Green Beans

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

• 4 (6-ounce) cod fillets
• 1 lb baby potatoes, thinly sliced
• 1/2 lb green beans, trimmed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Season potatoes: On a large baking sheet, toss the potato slices with 2 tablespoons of olive oil, salt, and pepper. Roast for 15 minutes.
3. Add green beans: Add the green beans to the pan, toss with the potatoes, and roast for another 5 minutes.
4. Prepare cod: While the vegetables are roasting, whisk together the remaining 2 tablespoons of olive oil, minced garlic, and Italian seasoning. Brush this mixture over the cod fillets and season with salt and pepper.
5. Add cod to pan: Nestle the cod fillets among the vegetables on the baking sheet.
6. Finish roasting: Return the pan to the oven and roast for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
7. Serve: Serve hot with lemon wedges on the side.

Notes

• You can use other white fish like haddock or pollock in this recipe.
• For extra flavor, sprinkle with fresh parsley or dill before serving.

 

Recipe 19: Sheet Pan Sausage with Peppers and Onions

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients

• 1.5 lbs sweet or hot Italian sausage
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Hoagie rolls or crusty bread, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the sausage, bell peppers, and onion with olive oil, oregano, salt, and pepper.
3. Roast: Spread the ingredients in a single layer and roast for 25-30 minutes, or until the sausage is cooked through and the peppers and onions are tender and caramelized, turning the sausage halfway through.
4. Serve: Serve the sausage and peppers in hoagie rolls or with a side of crusty bread.

Notes

• For a bit of a kick, add a pinch of red pepper flakes with the oregano.
• You can also add some sliced potatoes to the pan for a more complete meal.

 

Recipe 20: Sheet Pan Gnocchi with Roasted Red Pepper Sauce

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients

• 1 (16-ounce) package shelf-stable gnocchi
• 1 (12-ounce) jar roasted red peppers, drained
• 1/4 cup olive oil
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1 pint cherry tomatoes
• 1/4 cup fresh basil leaves

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Make the sauce: In a blender, combine the roasted red peppers, olive oil, garlic, and Parmesan cheese. Blend until smooth.
3. Combine ingredients: On a large baking sheet, toss the gnocchi and cherry tomatoes with the roasted red pepper sauce.
4. Roast: Spread the gnocchi and tomatoes in a single layer and roast for 20-25 minutes, or until the gnocchi are slightly crispy and the tomatoes have burst.
5. Garnish and serve: Garnish with fresh basil leaves before serving.

Notes

• For a creamier sauce, you can add a splash of heavy cream or coconut milk to the blender.
• This dish is also delicious with a sprinkle of toasted pine nuts.

 

Recipe 21: One-Pan Lemon Herb Chicken and Asparagus

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon mixed fresh herbs (such as rosemary, thyme, and parsley), chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the chicken breasts and asparagus with olive oil, mixed herbs, salt, and pepper.
3. Arrange: Arrange the chicken and asparagus in a single layer. Top with lemon slices.
4. Roast: Roast for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender.

Notes

• This recipe is easily adaptable with other vegetables like broccoli or green beans.
• For a touch of sweetness, drizzle with a small amount of honey before roasting.

 

Recipe 22: Sheet Pan Scallops with Cherry Tomatoes and Pesto

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Servings: 4

Ingredients

• 1.5 lbs large sea scallops, patted dry
• 1 pint cherry tomatoes
• 1/4 cup prepared pesto
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Combine ingredients: On a large baking sheet, toss the scallops and cherry tomatoes with pesto, olive oil, salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 10-12 minutes, or until the scallops are opaque and cooked through and the tomatoes have softened.
4. Add cheese: Sprinkle with Parmesan cheese and return to the oven for 1-2 minutes, until the cheese is melted.
5. Garnish and serve: Garnish with fresh basil leaves before serving.

Notes

• Serve with a side of crusty bread or over a bed of linguine.
• Ensure the scallops are completely dry before tossing them with the pesto to ensure they sear rather than steam.

 

Recipe 23: Sheet Pan Lamb Meatballs with Roasted Red Peppers and Feta

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

For the Lamb Meatballs:

 

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh mint
• 1 egg, lightly beaten
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste

 

For the Roasted Vegetables:

 

• 2 red bell peppers, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Make the meatballs: In a large bowl, combine the ground lamb, breadcrumbs, red onion, mint, egg, cumin, salt, and pepper. Mix until just combined and form into 1-inch meatballs.
3. Combine ingredients: On a large baking sheet, toss the meatballs, red bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
4. Roast: Spread the mixture in a single layer and roast for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
5. Add feta: Sprinkle with feta cheese and return to the oven for 2-3 minutes, until the cheese is softened.

Notes

• Serve with a side of tzatziki sauce and warm pita bread.
• You can also use ground beef or turkey in place of lamb.

 

Recipe 24: Sheet Pan Tofu with Peanut Sauce

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

For the Tofu and Vegetables:

 

• 1 (14-ounce) block extra-firm tofu, pressed and cut into 1-inch cubes
• 1 head of broccoli, cut into florets
• 1 red bell pepper, cut into 1-inch chunks
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil

 

For the Peanut Sauce:

 

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice
• 2-3 tablespoons water

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Marinate tofu: In a medium bowl, toss the tofu cubes with soy sauce and sesame oil.
3. Combine ingredients: On a large baking sheet, combine the marinated tofu, broccoli, and red bell pepper.
4. Roast: Spread the mixture in a single layer and roast for 25-30 minutes, or until the tofu is golden and the vegetables are tender, stirring halfway through.
5. Make the peanut sauce: While the tofu and vegetables are roasting, whisk together the peanut butter, soy sauce, honey, and lime juice in a small bowl. Add water as needed to reach a drizzling consistency.
6. Serve: Drizzle the peanut sauce over the tofu and vegetables before serving.

Notes

• Serve over a bed of rice or noodles.
• For extra crunch, top with chopped peanuts or sesame seeds.

 

Recipe 25: Sheet Pan Piri-Piri Chicken with Potatoes and Kale

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup piri-piri sauce
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Season potatoes: On a large baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes.
3. Prepare chicken: While the potatoes are roasting, toss the chicken thighs with the piri-piri sauce.
4. Add chicken to pan: Add the chicken to the baking sheet with the potatoes.
5. Roast: Return the pan to the oven and roast for 15 minutes.
6. Add kale: Add the kale to the pan, drizzle with the remaining tablespoon of olive oil, and toss with the potatoes and chicken. Roast for another 5-7 minutes, or until the chicken is cooked through and the kale is crispy.

Notes

• Piri-piri sauce is a spicy Portuguese sauce made with piri-piri peppers. You can find it in most supermarkets or make your own.
• Serve with a side of cooling yogurt or sour cream.

 

Recipe 26: Sheet Pan Salmon with Roasted Red Pepper and Walnut Relish

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 4

Ingredients

For the Salmon and Vegetables:

 

• 4 (6-ounce) salmon fillets
• 1 lb asparagus, trimmed
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

 

For the Relish:

 

• 1 cup jarred roasted red peppers, drained and chopped
• 1/2 cup toasted walnuts, chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Roast vegetables: On a large baking sheet, toss the asparagus and red onion with 1 tablespoon of olive oil, salt, and pepper. Roast for 10 minutes.
3. Prepare salmon: Rub the salmon fillets with the remaining tablespoon of olive oil and season with salt and pepper.
4. Add salmon to pan: Nestle the salmon fillets among the vegetables.
5. Finish roasting: Return the pan to the oven and roast for 10-12 minutes, or until the salmon is cooked through.
6. Make the relish: While the salmon is roasting, combine the roasted red peppers, walnuts, parsley, red wine vinegar, and garlic in a small bowl.
7. Serve: Top the salmon with the relish before serving.

Notes

• The relish can be made ahead of time and stored in the refrigerator for up to 3 days.
• This dish is also delicious with a sprinkle of feta cheese.

 

Recipe 27: Sheet Pan Cauliflower Shawarma

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 red onion, thinly sliced
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tablespoons olive oil
• 1 tablespoon shawarma seasoning
• Salt and freshly ground black pepper to taste
• Pita bread, for serving
• Hummus, for serving
• Sliced cucumbers and tomatoes, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Combine ingredients: On a large baking sheet, toss the cauliflower florets, red onion, and chickpeas with olive oil, shawarma seasoning, salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 30-35 minutes, or until the cauliflower is tender and caramelized, stirring halfway through.
4. Serve: Serve the cauliflower shawarma in warm pita bread with hummus and fresh cucumbers and tomatoes.

Notes

• Shawarma seasoning is a blend of spices that typically includes cumin, coriander, turmeric, and paprika. You can find it in most supermarkets or make your own.
• For extra flavor, add a squeeze of fresh lemon juice before serving.

 

Recipe 28: Sheet Pan Merguez Sausage with Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

• 1.5 lbs Merguez sausage
• 1 lb fingerling potatoes, halved
• 1 large fennel bulb, thinly sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Harissa, for serving (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the potatoes, fennel, and red onion with olive oil, thyme, salt, and pepper.
3. Roast vegetables: Roast for 15 minutes.
4. Add sausage: Add the Merguez sausage to the baking sheet with the vegetables.
5. Finish roasting: Return the pan to the oven and roast for another 10-15 minutes, or until the sausage is cooked through and the vegetables are tender.
6. Serve: Serve hot, with a side of harissa for dipping if desired.

Notes

• Merguez is a spicy lamb sausage from North Africa. If you can’t find it, you can use another spicy sausage.
• A dollop of plain yogurt or tzatziki can help to cool the spiciness of the Merguez.

 

Recipe 29: Sheet Pan Chicken with Dates and Olives

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup pitted Medjool dates, halved
• 1/2 cup mixed green and black olives
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Marinate chicken: In a large bowl, toss the chicken thighs with olive oil, apple cider vinegar, ground ginger, cinnamon, salt, and pepper.
3. Combine ingredients: On a large baking sheet, combine the marinated chicken, dates, olives, and red onion.
4. Roast: Arrange the ingredients in a single layer and roast for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
5. Garnish and serve: Garnish with fresh cilantro before serving.

Notes

• The combination of sweet dates and salty olives creates a delicious sweet and savory flavor profile.
• Serve with a side of couscous or a simple green salad.

 

Recipe 30: Sheet Pan Mussels with Tomatoes and Garlic Bread

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 4

Ingredients

• 2 lbs mussels, cleaned and debearded
• 1 pint cherry tomatoes, halved
• 1/2 cup dry white wine
• 4 cloves garlic, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 baguette, sliced
• 2 tablespoons butter, melted
• 1 clove garlic, minced

Instructions

1. Preheat and prepare: Preheat your oven to 450°F (230°C).
2. Prepare garlic bread: In a small bowl, combine the melted butter and minced garlic. Brush the mixture onto the baguette slices.
3. Combine ingredients: On a large, rimmed baking sheet, toss the mussels, cherry tomatoes, white wine, sliced garlic, and parsley with olive oil.
4. Roast: Arrange the mussels and tomatoes in a single layer and roast for 10 minutes.
5. Add bread: Add the baguette slices to the baking sheet and continue to roast for another 5-10 minutes, or until the mussels have opened and the bread is golden and toasty.
6. Serve: Discard any unopened mussels. Serve immediately with the garlic bread for dipping in the delicious broth.

Notes

• A sprinkle of red pepper flakes can be added for a bit of heat.
• Make sure to use a rimmed baking sheet to contain the broth from the mussels and tomatoes.

 

Recipe 31: Sheet Pan Roasted Root Vegetables with Sage

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4

Ingredients

• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 lb parsnips, peeled and cut into 1-inch pieces
• 1 lb sweet potatoes, peeled and cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pecans, chopped (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Combine ingredients: On a large baking sheet, toss the carrots, parsnips, sweet potatoes, and red onion with olive oil, sage, salt, and pepper.
3. Roast: Spread the vegetables in a single layer and roast for 35-40 minutes, or until tender and caramelized, stirring halfway through.
4. Garnish and serve: Top with toasted pecans, if using, before serving.

Notes

• This dish is a perfect side for a holiday meal or a simple weeknight dinner.
• A drizzle of maple syrup before roasting can enhance the sweetness of the root vegetables.

 

Recipe 32: Sheet Pan Pork Chops with Apples and Onions

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 large apples, cored and sliced
• 1 large yellow onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the apple slices and onion with 1 tablespoon of olive oil, salt, and pepper.
3. Roast vegetables: Roast for 10 minutes, or until the apples and onions begin to soften.
4. Prepare pork chops: In a small bowl, whisk together the remaining tablespoon of olive oil, Dijon mustard, and thyme. Brush the mixture over the pork chops and season with salt and pepper.
5. Add pork chops to pan: Add the pork chops to the baking sheet with the apples and onions.
6. Finish roasting: Return the pan to the oven and roast for another 10-15 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C).

Notes

• Granny Smith or Honeycrisp apples work well in this recipe.
• A splash of apple cider vinegar can be added for extra tang.

 

Recipe 33: Sheet Pan Chicken with Brussels Sprouts and Bacon

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 4 boneless, skinless chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 large shallot, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the chicken thighs, Brussels sprouts, bacon, and shallot with olive oil, maple syrup, salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 30-35 minutes, or until the chicken is cooked through, the Brussels sprouts are tender, and the bacon is crispy, stirring halfway through.

Notes

• The bacon will render its fat as it cooks, adding flavor to the chicken and Brussels sprouts.
• For extra crispy Brussels sprouts, you can place them cut-side down on the baking sheet.

Recipe 34: Sheet Pan Tuna Steaks with Green Beans and Olives

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 4

Ingredients

• 4 (6-ounce) tuna steaks
• 1 lb green beans, trimmed
• 1/2 cup Kalamata olives
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the green beans, olives, and red onion with 1 tablespoon of olive oil, salt, and pepper.
3. Roast vegetables: Roast for 10 minutes.
4. Prepare tuna: While the vegetables are roasting, rub the tuna steaks with the remaining tablespoon of olive oil, lemon juice, oregano, salt, and pepper.
5. Add tuna to pan: Add the tuna steaks to the baking sheet with the vegetables.
6. Finish roasting: Return the pan to the oven and roast for another 4-6 minutes for rare, or longer to your desired doneness.

Notes

• Be careful not to overcook the tuna, as it can become dry.
• A sprinkle of fresh parsley before serving adds a nice touch of color and flavor.

Recipe 35: Sheet Pan Gnocchi with Butternut Squash and Sage

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 1 (16-ounce) package shelf-stable gnocchi
• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons toasted pumpkin seeds (pepitas), for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Combine ingredients: On a large baking sheet, toss the gnocchi, butternut squash, and red onion with olive oil, sage, salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 25-30 minutes, or until the gnocchi are slightly crispy and the squash is tender, stirring halfway through.
4. Add cheese: Sprinkle with Parmesan cheese and return to the oven for 1-2 minutes, until the cheese is melted.
5. Garnish and serve: Garnish with toasted pumpkin seeds before serving.

Notes

• For a touch of sweetness, you can drizzle with a small amount of maple syrup before roasting.
• This dish is a perfect vegetarian main course for a cool autumn evening.

 

Recipe 36: Sheet Pan Falafel with Roasted Vegetables

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 1 package (8 ounces) falafel mix
• 1 red bell pepper, cut into 1-inch chunks
• 1 zucchini, cut into 1-inch chunks
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• Tahini sauce, for serving
• Pita bread, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Prepare falafel: Prepare the falafel mix according to package directions. Form into small patties.
3. Combine ingredients: On a large baking sheet, toss the bell pepper, zucchini, and red onion with olive oil, cumin, salt, and pepper.
4. Roast vegetables: Roast for 15 minutes.
5. Add falafel: Add the falafel patties to the baking sheet with the vegetables.
6. Finish roasting: Return the pan to the oven and roast for another 10-15 minutes, or until the falafel is golden and crispy and the vegetables are tender.
7. Serve: Serve the falafel and roasted vegetables in pita bread with a drizzle of tahini sauce.

Notes

• You can add a sprinkle of fresh parsley or cilantro before serving.
• A side of hummus is also a great addition to this meal.

 

Recipe 37: Sheet Pan Chicken with Pomegranates and Walnuts

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground allspice
• Salt and freshly ground black pepper to taste
• 1/4 cup pomegranate seeds
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons chopped fresh mint, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the chicken, sweet potato, and red onion with olive oil, pomegranate molasses, allspice, salt, and pepper.
3. Roast: Arrange the ingredients in a single layer and roast for 30-35 minutes, or until the chicken is cooked through and the sweet potato is tender.
4. Garnish and serve: Top with pomegranate seeds, toasted walnuts, and fresh mint before serving.

Notes

• Pomegranate molasses is a thick, tangy syrup that can be found in most supermarkets or Middle Eastern grocery stores.
• This dish is delicious served with a side of couscous or a simple green salad.

 

Recipe 38: Sheet Pan Shrimp with Chorizo and Potatoes

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 ounces Spanish chorizo, sliced
• 1 lb baby potatoes, halved
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Roast potatoes: On a large baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15 minutes.
3. Combine ingredients: Add the shrimp, chorizo, bell pepper, and onion to the baking sheet. Drizzle with the remaining tablespoon of olive oil and sprinkle with smoked paprika. Toss to combine.
4. Finish roasting: Return the pan to the oven and roast for another 10-15 minutes, or until the shrimp are cooked through, the chorizo is crispy, and the vegetables are tender.
5. Garnish and serve: Garnish with fresh parsley before serving.

Notes

• A squeeze of fresh lemon juice at the end will brighten up the flavors.
• Serve with crusty bread to soak up the flavorful oils from the chorizo.

 

Recipe 39: Sheet Pan Roasted Brussels Sprouts with Grapes and Balsamic

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved
• 2 cups seedless red grapes
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted walnuts, chopped (optional)

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Combine ingredients: On a large baking sheet, toss the Brussels sprouts and grapes with olive oil, balsamic vinegar, maple syrup, salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 25-30 minutes, or until the Brussels sprouts are tender and caramelized and the grapes have softened, stirring halfway through.
4. Garnish and serve: Top with toasted walnuts, if using, before serving.

Notes

• This dish can be served as a side or a light vegetarian main course.
• A sprinkle of feta cheese before serving would also be a delicious addition.

 

Recipe 40: Sheet Pan Steak with Bell Peppers and Onions

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 4

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 bell peppers (1 red, 1 yellow), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish
• Pita bread or rice, for serving

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C).
2. Combine ingredients: On a large baking sheet, toss the steak, bell peppers, and onion with olive oil, garlic, oregano, red pepper flakes (if using), salt, and pepper.
3. Roast: Spread the mixture in a single layer and roast for 15-20 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender, stirring halfway through.
4. Garnish and serve: Garnish with fresh parsley and serve immediately with pita bread or over rice.

Notes

• For a more tender steak, you can marinate it in the olive oil and spices for 20-30 minutes before cooking.
• A squeeze of fresh lemon juice before serving will brighten the flavors.

 

Conclusion

These 40 Mediterranean sheet pan meals demonstrate that healthy, flavorful cooking doesn’t have to be complicated or time-consuming. By embracing the simplicity of one-pan cooking and the vibrant flavors of Mediterranean cuisine, you can create restaurant-quality meals in your own kitchen with minimal effort and cleanup.

 

The beauty of sheet pan cooking lies in its flexibility. Feel free to adapt these recipes based on what’s in season, what you have on hand, or your personal preferences. Swap vegetables, adjust seasonings, and make each recipe your own. The fundamental principles remain the same: high heat, quality ingredients, and the magic that happens when everything roasts together on a single pan.

 

As you explore these recipes, you’ll discover that Mediterranean cooking is about more than just following instructions—it’s about embracing a philosophy of fresh, whole foods prepared simply to let their natural flavors shine. Whether you’re drawn to the bright citrus notes of lemon and orange, the earthy richness of roasted vegetables, the briny punch of olives and capers, or the aromatic allure of fresh herbs, there’s a world of flavor waiting to be discovered.

Essential Tips for Perfect Sheet Pan Meals

Choose the Right Pan: Use a heavy-duty rimmed baking sheet (also called a half-sheet pan) that measures approximately 18 x 13 inches. This size provides enough space for ingredients to roast rather than steam.

 

Don’t Overcrowd: Arrange ingredients in a single layer with some space between them. Overcrowding leads to steaming instead of roasting, which prevents that delicious caramelization.

 

Consider Cooking Times: Add ingredients in stages if they have significantly different cooking times. Heartier vegetables like potatoes need more time than delicate fish or quick-cooking greens.

 

Use Parchment Paper: Lining your sheet pan with parchment paper makes cleanup even easier and prevents sticking, especially with delicate fish.

 

Preheat Your Oven: A properly preheated oven ensures even cooking and helps achieve that golden, caramelized exterior on your ingredients.

 

Don’t Skip the Oil: Olive oil is essential in Mediterranean cooking. It helps vegetables caramelize, prevents sticking, and carries the flavors of herbs and spices throughout the dish.

 

Season Generously: Don’t be shy with salt, pepper, and herbs. Roasting concentrates flavors, so adequate seasoning is crucial.

 

Watch the Broiler: If using the broiler for extra color at the end, stay close and watch carefully. The line between beautifully browned and burnt is thin.

Serving Suggestions

Many of these sheet pan meals are complete dinners on their own, but you can round them out with simple sides:

 

• Grains: Serve over couscous, quinoa, rice, or orzo to soak up delicious pan juices
• Bread: Crusty bread, pita, or focaccia are perfect for mopping up flavorful oils and sauces
• Salads: A simple green salad or traditional Greek salad adds freshness and crunch
• Yogurt-Based Sauces: Tzatziki, labneh, or plain Greek yogurt provide cooling contrast to spiced dishes

Storage and Meal Prep

Most of these sheet pan meals store well, making them ideal for meal prep:

 

• Refrigerate: Store leftovers in airtight containers for 3-4 days
• Reheat: Warm in a 350°F oven for best results, or use the microwave for convenience
• Freeze: Many recipes (especially those with chicken, beef, or vegetables) freeze well for up to 3 months
• Meal Prep: Double the recipe and portion into containers for easy grab-and-go lunches

 

Embrace the simplicity and flavor of Mediterranean sheet pan cooking, and transform your weeknight dinners into something special. With these 40 recipes in your repertoire, you’ll never run out of delicious, healthy meal ideas. Happy cooking!