4 Scrumptious Sheet Pan Meals to Make Your Own!

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I love cookbooks and I have a bunch of them. But I find that my go-to meal “templates” are the recipes I fall back on time and time again because they are reliably delicious and I can use what I have on hand or what I’m hungry for.

That’s the case with these 4 yummy sheet pan suppers. Sheet pan meals have been pretty popular for a while now and it’s easy to see why.

If you have the right recipe “template” you can just toss your veggies and protein with some oil and spices, spread them out on a sheet pan and roast them for 20-30 minutes and you’ve got a wonderful meal. What’s not to love?  

I’ve got 4 basic templates for sheet pan recipes that we’ve found to be absolutely delicious. I think you’ll enjoy them and be able to swap in your family’s food preferences to whip up your own spin-offs.

Like broccoli better than cauliflower or green beans better than asparagus? Go ahead and switch ’em out.

Feel like chicken rather than beef? Serving a vegan crowd? Just change out the protein to what works for you and you’ll be all set.

Here are 4 of my favorite sheet pan recipe templates.  Don’t want to copy them all down? You can find them all ready to print out in our Free Resource Library where you can just click, download and print.

Tired of trying to figure out what to make for dinner? Click here for my free Meal Planning Printables Bundle. There are weekly and monthly meal planners as well as recipe cards designed to help you get your favorite recipes organized and ready to use.

Sheet pan salmon and veggies

Sheet Pan Dijon Maple Salmon

Prep time 10 min., Cook time 20 min., Total time 30 min., Serves 4 


2 T. maple syrup 

2 T. dijon mustard 

2 t. apple cider vinegar 

1 t. salt 

1 t. black pepper 

4 – 6 oz. pieces of salmon (with skin on) 

1 T. olive oil 

1 lb.  green beans 

½ lb. small potatoes like fingerling or baby reds cut into halves or fourths if they are a bit larger. They need to cook in about 20 minutes 


Preheat oven to 425 degrees. 

Put sheet pan in oven to preheat. 

Mix maple syrup, mustard, vinegar, ½ t. of the salt and black pepper in a shallow container that will allow you to fit the salmon in it in a single layer.  

Arrange salmon skin side up in the marinade and put in the refrigerator for 10 minutes while you prep and begin roasting the veggies.  

Remove heated pan from oven, add veggies to pan and drizzle with the olive oil and sprinkle with salt. Toss thoroughly to coat veggies in oil.  

Arrange veggies so potatoes are cut side down and all veggies are in a single layer toward the edges of the sheet pan leaving room for the salmon in the middle.  

Roast veggies for 10 minutes.  

Remove pan and place salmon skin side down in the center of the pan. Bake 8-12 minutes or until salmon flakes easily.  

{If you want to swap in chicken breasts for salmon, you might want to cut them in strips so they cook more quickly and add them to the pan at the same time you add the veggies.}

 Sheet Pan Broccoli

Sheet Pan Teriyaki Broccoli & Crispy Tofu

Prep time 10 min., Cook Time 25 min., Total time 35 min., Serves 4 


1 block extra firm tofu (pressed and cut into cubes) (Or substitute in chicken or beef and just cut into pieces that will be done in 25 minutes) 

1 ½ t. olive oil 

2t. Tamari or soy sauce (low sodium is best) 

2 t. arrowroot or corn starch 

2 ½ c. broccoli florets 

½ c. sweet red peppers thickly sliced 

1 ½ t. olive oil 

Salt and pepper to taste 

For the Teriyaki sauce, you can use bottled or you can make your own: 

1/3 c. tamari or soy sauce (low sodium) 

3 T. water 

2 T. maple syrup 

2 T. rice vinegar 

1 clove minced garlic 

½ t. hot sauce (sriracha is best) 

¼ t. ground ginger 

1t. Arrowroot or corn starch mixed with 1 t. cold water 


Preheat oven to 400 degrees. Lightly oil baking sheet. 

Put tofu cubes in a bowl and drizzle with1 ½ t oil, 2 t. tamari and 2t. arrowroot. Toss until no arrowroot powder shows. 

Spread tofu on half the sheet pan. 

In the same bowl put broccoli and red peppers and drizzle with rest of oil sprinkle with salt and pepper. 

Spread broccoli and peppers on the other half of the sheet pan.  

Bake 23-25 minutes, tossing the ingredients halfway through, until tofu is golden and crisp. 

Meanwhile, mix teriyaki ingredients except for arrowroot and cold water mixture, in a small pan and heat sauce to a boil. Then whisk in arrowroot & water mixture and reduce heat. Cook and stir until sauce thickens.  

When the tofu and broccoli are done put them back into the bowl and toss with hot teriyaki sauce.  

Serve over rice if desired. (I usually am keeping an eye on the carbs so I tend to eat this without the rice and it’s still delicious.) 


Sheet Pan Garlic and Ranch Vegetables

Garlic Ranch Veggies with Chicken (or tofu)

Prep Time: 5 min., Cook Time: 25 min., Serves 2 

This one is great for when you really have no energy or time because it uses frozen veggies and ranch dressing mix, yet you still get an absolutely yummy result! If you want to use fresh veggies and you have them on hand they’ll work just as well. 


2 chicken breasts or a block of extra firm tofu 

1 bag of frozen veggies of your choice. The broccoli, cauliflower, carrot blend works very well but pretty much any mix you like will work. Just keep an eye on the size and thickness of the veggies. If you have very thin veggies (like pea pods) and thick ones (like cauliflower) in your mix the thin veggies might get a little overdone by the time the thicker ones are getting just right. 

2-3 cloves garlic minced 

2 T. olive oil 

2 T. ranch dressing mix (the dry kind in the envelope) 


Preheat oven to 425 degrees 

Oil baking sheet or use parchment paper.  

Cut protein into cubes  or strips (so it will cook in about 20 minutes) 

Mix olive oil with ranch dressing mix in a large bowl.  

Add veggies and protein and toss thoroughly so the marinade covers everything. 

Spread veggies and protein on the prepared sheet pan.  

Roast 20-25 minutes until veggies are golden brown and tender and protein is cooked through.  

{If you use fish as your protein, then you probably won’t need to cut it up and you should wait and add it after your veggies have cooked about 10-15 minutes, depending on the thickness of your fish.}

We make this recipe often with tofu and it is delicious.  


sheet pan nachos with cauliflower

Healthy Sheet Pan Nachos 

In this revision of a favorite “junk food” type snack, cauliflower takes center stage and turns it into a delicious meal.

Prep time: 10 min., Cook time: 20 min., Total time: 30 min., Serves 3-4  


1 head cauliflower cut into florets 

2 T. olive oil 

3 cloves garlic, minced 

½ t. cumin 

¼ t. smoked paprika 

Salt and pepper to taste 

6 oz tortilla chips 

1 15 oz can pinto beans or black beans (drained and rinsed) 

1 c. shredded cheese or vegan cheeze 

Optional toppings: 

1 tomato diced 

1/3 c. guacamole 

1/3 c. salsa 

¼ c. sour cream 

¼ c. diced onion or sliced green onions 

2 t. chopped cilantro 

jalapeno slices 


Preheat oven to 425 and lightly oil sheet pan.  

Toss cauliflower florets with olive oil and spices either on the sheet pan or in a bowl.

Spread cauliflower into a single layer on pan.  

Roast 15 minutes till cauliflower is tender and golden brown.  

Add tortilla chips and beans and mix it all together on the pan.  

Top with cheese. 

Bake another 5 minutes or until cheese is melted.  

Remove from oven and top with desired toppings.  


 With these 4 sheet pan meal templates you’ll be able to customize the ingredients to what you like and create dozens of delicious meals for your family. Share your own additions or switches in the comments below! 

Like the idea of easily customizable recipes? Check out 4 Easy One-Pot Dinners.

And don’t forget to grab your free Meal Planning Printables Bundle. Click here to get it.

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P.S. Looking for practical and easy ways to make your entire life more delicious? Then check out my book:

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