Name: Sheet-Pan Easter Dinner
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 1/2 lb. Yukon Gold potatoes, sliced 1/8" thick -; 3 cloves garlic, finely chopped -; 1 1/2 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1 1/2 c. heavy cream -; 1 c. shredded Gruyère -; 1/4 c. maple syrup -; 1 tbsp. Dijon mustard -; 1 tbsp. prepared horseradish -; 1/4 tsp. chili powder -; 1 1/2 to 2 lb. ham steaks, halved -; 8 oz. carrots, peeled, trimmed, halved lengthwise -; 1 tbsp. neutral oil -; 2 tbsp. honey, divided -; 1 tsp. kosher salt, divided -; 1/2 tsp. chili powder, divided -; 8 oz. asparagus, trimmed -; 1 clove garlic, finely chopped -; 1 tbsp. extra-virgin olive oil -; 1/2 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 4 dinner rolls -; 1/4 c. shredded Parmesan -; 1/4 c. finely sliced chives -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sheet-Pan Easter Dinner

1. 1 1/2 lb. Yukon Gold potatoes, sliced 1/8" thick -

2. 3 cloves garlic, finely chopped -

3. 1 1/2 tsp. kosher salt -

4. 1/2 tsp. freshly ground black pepper -

5. 1 1/2 c. heavy cream -

6. 1 c. shredded Gruyère -

7. 1/4 c. maple syrup -

8. 1 tbsp. Dijon mustard -

9. 1 tbsp. prepared horseradish -

10. 1/4 tsp. chili powder -

11. 1 1/2 to 2 lb. ham steaks, halved -

12. 8 oz. carrots, peeled, trimmed, halved lengthwise -

13. 1 tbsp. neutral oil -

14. 2 tbsp. honey, divided -

15. 1 tsp. kosher salt, divided -

16. 1/2 tsp. chili powder, divided -

17. 8 oz. asparagus, trimmed -

18. 1 clove garlic, finely chopped -

19. 1 tbsp. extra-virgin olive oil -

20. 1/2 tsp. kosher salt -

21. 1/4 tsp. Freshly ground black pepper -

22. 4 dinner rolls -

23. 1/4 c. shredded Parmesan -

24. 1/4 c. finely sliced chives -

How to cook deliciously - Sheet-Pan Easter Dinner

1. Stage

Arrange racks in upper and lower thirds of oven; preheat to 400°. Line a baking sheet with a single piece of foil. Line a second baking sheet with 2 pieces of foil, turned up to meet in the middle of sheet to create a high-sided divider.

2. Stage

In a medium pot, combine potatoes, garlic, salt, and pepper. Pour cream over and bring to a simmer over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until cream has thickened, 2 to 3 minutes. Let cool slightly.

3. Stage

Arrange potatoes in an overlapping pattern on one side of the foil divider. Top with Gruyère.

4. Stage

In a small bowl, whisk maple syrup, mustard, horseradish, and chili powder.

5. Stage

Arrange ham, slightly overlapping as needed, on second side of foil divider opposite potatoes. Brush with half of glaze; reserving remaining glaze.

6. Stage

In a large bowl, toss carrots with oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon chili powder. Spread on half of other prepared pan.

7. Stage

In a small bowl, stir remaining 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon chili powder; set aside.

8. Stage

Bake both sheet pans simultaneously: Bake ham and potatoes on bottom rack, brushing ham with reserved glaze every 15 minutes, until ham is crisp around the edges and potatoes are golden brown and tender, 25 to 30 minutes. Bake carrots on top rack until softened, about 15 minutes.

9. Stage

Meanwhile, arrange dinner rolls side by side on a piece of foil and tightly wrap to seal.

10. Stage

After 15 minutes, remove carrots from oven. Brush carrots with reserved chili honey, arrange asparagus on other side of pan, and place foil pack with rolls along bottom edge of pan. Continue to bake until carrots are just tender, asparagus is crisp-tender, and rolls are heated through, about 10 minutes more.

11. Stage

Remove vegetable sheet pan from oven and remove foil pack with rolls. Sprinkle asparagus with Parmesan. Continue to bake until cheese is melted, 3 to 5 minutes more.

12. Stage

Remove both sheet pans from oven. Sprinkle potatoes and carrots with chives.