SHEET PAN SIMPLICITY
WITH ONE DISH AND FAST PREP, THE METHOD RENDERS JUICY MEATS AND CARAMELIZED VEGGIES
When Molly Gilbert’s cookbook “Sheet Pan Suppers” (Workman, $15.95) was published in 2015, I fell in love with her onedish meals, concoctions created on a single rimmed baking sheet. Of course, slow cookers can be one-pot culinary heroes, but I appreciate that sheet pan cookery creates dishes that aren’t slow-cooker soupy.
Roasting, broiling or baking on a rimmed baking sheet produces irresistible textures that work hand-in-hand with an upturn in flavor. Meats are juicy and tender, vegetables are caramelized and slightly sweetened, and spuds are crisp and nicely browned. It’s an easy, hands-off method.
The right pan is important. I own four of them. They “live” in the lower of my two ovens and are used almost daily for a variety of culinary chores. Often known as “half sheets” or “rimmed baking sheets,” sheet pans are sturdy, rectangular pans with a 1-inch lip around the sides. Those shallow sides let hot air from the oven circulate and crisp the foods’ exteriors. Although restaurant pans can be ginormous, home size is usually 13 by 18 inches.
I agree with Gilbert that those without a nonstick coating work the best. For easier cleanup, the pan can be lined with parchment paper, but it’s not mandatory.
An accurate oven temperature ensures the best results. Your oven may be a sneak. It may take a long time to preheat, especially due to high temperatures generally required for sheet pan feasts. It may also lie about how hot it is. Buy an inexpensive oven thermometer and put it inside; set your oven to 350 degrees and have a look at the thermometer to see how hot it is. Adjust your settings to compensate if there is a discrepancy.
I’ve chosen three recipes for sheet pan dinners that we enjoy. They are dishes that get rave reviews from kids and adults alike. So, simplify dinnertime with dishes that most people will love, especially the cook.