Food Fridays: Easy Sheet Pan Dinners

Hello September and back-to-school season! With fresh starts and the return of busy routines, we know it can be a stressful time of year. Take the burden off of always figuring out what to cook for dinner with these easy sheet pan meals.

Sheet pan recipes are great options for those busy weeknights. No fuss, minimal clean up, and so many variations. You can easily customize any sheet pan recipe to adhere to any dietary restrictions or food preferences, so the whole family can enjoy. It’s also a great “clean-out-the-fridge” type of meal – don’t let those random vegetables go to waste!

We’ve rounded up 3 of our favourite sheet pan dinners. Try them out this week!

Sheet Pan Shrimp and Broccoli


  • 2 medium/large heads broccoli chopped into florets (about 5 cups or 12 ounces florets)
  • 1/3 cup lower-sodium soy sauce
  • 3 tablespoons rice vinegar 
  • 3 tablespoons extra virgin olive oil 
  • 2 tablespoons honey
  • 2 tablespoons water
  • 3 cloves garlic minced, about 1 tablespoon
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon red pepper flakes plus additional to taste
  • 1 pound jumbo shrimp 26/30 count, deveined with tails on
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup chopped green onions
  • Prepared brown rice or quinoa for serving


  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil and coat with nonstick spray. Place the broccoli florets in the center of the sheet pan.
  2. In a small bowl or large liquid measuring cup, whisk together the soy sauce, rice vinegar, olive oil, honey, water, garlic, and ginger. Drizzle the broccoli with half of the sauce. Toss to combine. Bake for 20 to 22 minutes, until the broccoli tender, tossing once halfway through.
  3. Add the shrimp to the sheet pan and pour half of the remaining sauce over the top, reserving half for drizzling later. Toss to combine, then spread everything into an even layer. Return to the oven and cook just until the shrimp is cooked through, about 5 to 6 minutes. The shrimp will turn from gray-blue to pink and opaque. Remove from the oven. Sprinkle with sesame seeds and green onion. Enjoy immediately with prepared rice or quinoa and a drizzle of the remaining sauce.

Recipe by Well Plated

Sheet Pan Honey Mustard Chicken Thighs


For the Chicken:

  • 6 bone-in, skin-on chicken thighs
  • 1 1/2 tablespoons whole-grain mustard
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

For the Veggies:

  • 1 large red onion, diced into large chunks
  • 1 pound diced butternut squash
  • 12 oz brussels sprouts, halved
  • 5 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons oil
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper


  1. Preheat oven to 425 degrees.
  2. Prep the chicken: Add the chicken thighs, whole grain mustard, honey, salt, pepper, and paprika to a large mixing bowl. Stir until well combined and the chicken thighs are well coated.
  3. Place the chicken on a large sheet pan that has been lined with parchment paper. Roast at 425 degrees, on the middle rack of your oven, for 10 minutes.
  4. Prep the veggies: While chicken is cooing, add the veggies, garlic, thyme, dijon mustard, honey, vinegar, oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
  5. After the chicken thighs have roasted for 10 minutes, remove them from the oven and scatter the prepped veggies in an even layer around the chicken. Try to place the Brussels sprouts cut side down to ensure they brown well.
  6. Return the sheet pan to the oven and roast for another 25-30 minutes, tossing the veggies every 7-10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temp of 165 degrees remove from the oven.
  7. Serve immediately and enjoy!

Recipe from All The Healthy Things.

Vegetable and Chickpea Sheet Pan Meal


  • 1 ½ cups broccolini chopped
  • ½ cup red onion chopped
  • 1 cup bell pepper de-seeded chopped
  • 1 cup carrots peeled and chopped
  • 1 cup zucchini chopped
  • 2 cups sweet potatoes diced
  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • ½ tbsp dried thyme
  • ½ tbsp dried oregano
  • 2 tbsp tamari
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika


  1. Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
  2. Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
  3. Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.

Recipe from Oh My Veggies.