Recipes for "sheet pan recipes"

Gather all ingredients. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper until incorporated.

Lay out tortilla chips on the prepared sheet pan. Top with ground beef mixture.

Cover with jalapeño slices and olives. Sprinkle with Cheddar cheese.

Cook under the preheated broiler until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.

Position oven racks in the upper and lower thirds of the oven. Line two rimmed sheet pans with silicone baking mats or foil. Generously spray each with cooking spray and set aside.

In a large bowl, add the eggplant, summer squash, bell pepper, onion, garlic, and Aleppo pepper. Toss to combine.

Equally divide the vegetables between the two prepared sheet pans. Generously spritz them with nonstick cooking spray. Season with the black pepper, but not the salt! Salt will draw out moisture, making the vegetables too wet as they cook.

Simply Recipes / Alison Bickel

Roast the vegetables, rotating the sheet pans and stirring the vegetables once, until they are lightly browned and softened, about 45 minutes.

As soon as you take the vegetables out of the oven, add the tomatoes and basil. Season with 1/2 teaspoon salt and stir to combine.

Simply Recipes / Alison Bickel

Taste and adjust for seasoning with salt and black pepper. Want a more luxurious texture? Drizzle in some olive oil to taste or serve it on the side for drizzling on top. Serve hot, at room temperature, or chilled. Bon appétit, y’all!

Refrigerate leftovers for up to 3 days in a covered container. Granted the vegetables will become softer, but they will also become more flavorful. So, yes! Bonus points if you have leftovers! Serve it in wrap, on a salad, or smear it on a sandwich. It’s also super as a chunky spread on crackers or crostini.

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Simply Recipes / Alison Bickel

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.

Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.

Bake in the preheated oven until lightly golden, 15 to 18 minutes.

Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.