Discover the delightful magic of Sheet Pan Easter Dinner, an exquisite culinary experience designed to cater to a cozy gathering of two. This extraordinary feast effortlessly combines simplicity and speed, ensuring a memorable holiday meal that’s as effortless to prepare as it is delightful to savor.
With Sheet Pan Easter Dinner, you can relish in the joy of preparing a remarkable holiday meal without the fuss. Its simplicity and efficiency free you to savor precious moments with your loved one, creating memories that will be cherished for years to come. So, embark on this culinary adventure and discover the delight of a meal that not only satiates the palate but also warms the heart.
Recipe Notes:
- If you want the asparagus to have a softer texture, steam it for a bit before adding it to the oven.
- The glaze in this recipe is enough for 2 pounds of ham. If you are using a larger ham, double the glaze as needed.
- Naturally, potatoes will take longer to cook than carrots and asparagus. If you use larger potatoes, be sure to cut them into smaller pieces so they cook simultaneously with the other vegetables.
- Cutting all the vegetables into similar sizes will help them cook at the same rate in the oven.
- You can cut down on the prep time for this recipe by washing and cutting the vegetables the night before and storing them in airtight containers in the fridge, ready to add to the pan before cooking in the oven on Easter Day.
What variations can I make to this skillet Easter dinner?
– For a low-carb version, skip the potatoes and use a low-carb vegetable to replace it, like Brussels sprouts.
– Use sweet potatoes instead of baby potatoes. You can also change the carrots and asparagus for other vegetables of your choice.
– If you don’t want ham for your Easter meal, consider using salmon or chicken fillets (breast, thighs, or drumsticks).
What should I serve with this dish?
This Easter recipe is a hearty main meal on its own, but it can also be paired with homemade rolls, rice, cold pasta salad, or a leafy green salad.
DON’T FORGET TO PACK YOUR LEFTOVERS FOR LUNCH!
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Sheet Bread Easter Dinner
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Prepare your vegetables. Trim your studs, cutting off the ends. Cut the carrots in half, lengthwise. Cut your potatoes into quarters. Keeping the vegetables similar in size helps them cook in the same amount of time. Asparagus, carrots, and potatoes take a little longer to cook, which is perfect for cooking in a skillet so you don’t have to worry about different cooking times.
- Prepare your frosting by combining your brown sugar, mustard, honey, and orange juice. If you want it tastier, add additional dijon mustard.
- Place the ham on the middle of one of your baking sheets. Brush the top of the ham with glaze. Then layer ham with orange slices between several slices of ham.
- Place the potatoes next to the ham. Drizzle melted butter over them and season with garlic powder and salt and pepper.
- On the second baking sheet, place the asparagus in half. Drizzle with olive oil and season with salt and pepper and sprinkle sliced almonds on top. In the second half, place the carrots, drizzle with olive oil, and season with garlic powder, salt, pepper, and thyme.
- Place both sheets in the oven and bake for 20-25 minutes. In the last 15 minutes, glaze the ham again, this time over the layered slices.
Sheet Bread Easter Dinner
Sheet Pan Easter Dinner offers a “perfect for two” holiday dinner that’s easy to prepare and quick to get on the table.
Preparation time: fifteen minutes
Time to cook: 25 minutes
It serves:4
Hover over the “services” value to reveal the recipe scaler
Ingredients
ham
- 1.5 Pound ham
- 2 Tablespoon brown sugar
- 1 Tablespoon Orange juice
- 1 Tablespoon Honey
- 2 teaspoons Dijon mustard
- 23 oranges
Asparagus
- sixteen oz Asparagus (a bunch) cut
- 1 Tablespoon Olive oil
- .25 cup laminated almonds
- salt and pepper to taste
carrots
- 8 big carrots Cut in half
- 1 Tablespoon Olive oil
- .fifty Tablespoon fresh thyme
- 1/8 Teaspoon Garlic powder
- salt and pepper to taste
baby potatoes
- 1 Pound Baby Potato Bag In rooms
- 1 Tablespoon of butter
- 1/8 teaspoon Garlic powder
- salt and pepper to taste
- 1 rustic loaf of bread
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Prepare your vegetables. Trim your studs, cutting off the ends. Cut the carrots in half, lengthwise. Cut your potatoes into quarters. Keeping the vegetables similar in size helps them cook in the same amount of time. Asparagus, carrots, and potatoes take a little longer to cook, which is perfect for cooking in a skillet so you don’t have to worry about different cooking times.
- Prepare your frosting by combining your brown sugar, mustard, honey, and orange juice. If you want it tastier, add additional dijon mustard.
- Place the ham on the middle of one of your baking sheets. Brush the top of the ham with glaze. Then layer ham with orange slices between several slices of ham.
- Place the potatoes next to the ham. Drizzle melted butter over them and season with garlic powder and salt and pepper.
- On the second baking sheet, place the asparagus in half. Drizzle with olive oil and season with salt and pepper and sprinkle sliced almonds on top. In the second half, place the carrots, drizzle with olive oil, and season with garlic powder, salt, pepper, and thyme.
- Place both sheets in the oven and bake for 20-25 minutes. In the last 15 minutes, glaze the ham again, this time over the layered slices.
