Sheet pan suppers are all the rage lately. Everywhere I look, be it flipping through food magazines, wandering the cookbook section of the bookstore, or reading my favourite blogs and Instagram feeds, the world is in love with ideas for dinner using only one pan.
And rightly so. Who doesn’t love eating delicious food that cooks quickly and has virtually no cleanup? As someone without a dishwasher, I wash a lot of dishes. Everyday. If I can save a little mess (and time) I’m all over it.
The premise behind the sheet pan supper is simple: place the protein, veg, and starch (if you’re roasting it) in a single layer on a single sheet pan. You may have to stagger cooking times depending on what you’re cooking, but in the end, dinner will be on the table in about 30 minutes and will have required minimal effort.
Not all sheet pans are created equal. You need one, or two depending on how many mouths you’re feeding, that are rimmed and are about 18 x 13 inches. The best place to find them would be restaurant supply stores. Here they will be labelled as a half sheet pan. Superstore is another place to look for good sheet pans.
Whatever you do, don’t use a flimsy baking sheet without a rim. All of those lovely pan juices will end up on the bottom of the oven and the smoke alarm may go off. At the end of a long day, no one wants to listen to that.
Another tip for a successful, golden and crispy sheet pan supper, is to make sure the oven temp is hot hot hot, and that you don’t crowd your pan. Crowding equals moisture which equals soggy food.
The glory of the sheet pan supper lies in the versatility. Options are truly endless. I’ve roasted shrimp with broccoli and lentils, chicken thighs with cherry tomatoes and olives, salmon with asparagus and potatoes. I like to go big and use two sheet pans so there are leftovers for lunch the next day. Cook once, eat twice and all that.
The sheet pan supper is so darn satisfactory. The vegetables roast up to pretty perfection, and the meat, if you’re using any, has lovely crispy bits that we all love.
For this recipe I marinated pork tenderloin and chickpeas, then tossed some seasonal vegetables with the marinade as well. I used wedges of acorn squash, sweet peppers, red onion, and kale but any combination of your favourite vegetables would work.
Not only are sheet pan suppers a fabulous way of cleaning out the crisper, they are the weeknight warriors when it comes to feeding a hungry family. Better than takeout, and cheaper than dining out, this method of cooking really is a cook’s best friend.
½ cup (125 mL) olive oil
¼ cup (60 mL) apple cider vinegar
1 Tbs dried oregano
1 Tbs dried basil
1 Tbs (15 mL) maple syrup
2 tsp salt
2 tsp garlic powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp black pepper
1 pork tenderloin about 675 g, trimmed
1 can (540 mL) chickpeas, rinsed
1 acorn squash, scrubbed and cut into 5 mm wedges
2 sweet bell peppers, sliced
1 red onion, sliced
1 bunch of kale, stems removed, leaves roughly torn
- Preheat the oven to 425º F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the first ten ingredients (olive oil to black pepper).
- Trim the silver skin from the pork tenderloin by sliding the tip of a sharp knife under the skin, tilting the knife upwards, and removing thin pieces of skin until it’s completely gone.
- Reserve about 2 Tbs (30 mL) of the marinade for later. Add the tenderloin, chickpeas and squash wedges. Gently toss, cover with plastic wrap and refrigerate for 30 minutes.
- Place the tenderloin on one of the baking sheets. Add the remaining vegetables, except kale, to the marinade and gently toss. Dump the vegetables onto the two baking sheets, spreading them out so they are in a single layer. Roast for about 20 minutes.
- Meanwhile, toss the kale in the remaining marinade and gently massage with your fingers. Add the kale to the baking sheets at the 20 minute mark, and roast for another 8-10 minutes or until an instant-read thermometer inserted into the centre of the pork reads 145º F (65º C).
- Place the cooked pork on a cutting board and cover loosely with foil. Let it rest 10 minutes before slicing. Combine the two baking sheets of vegetables onto one and arrange the pork on top. Serve immediately