Recipes You Can Make in One Sheet Pan

one sheet meatballs
One baking sheet is all you need.

Marble Peanut and Pretzel Bark

peanut pretzel

This salty-sweet treat gets a satisfying crunch from peanuts and pretzels that balance the creamy, melted chocolate.

Serves: 10

Hands-on Time: 15 minutes

Total Time: 55 minutes (includes chilling)

What You'll Need:

  • 8 oz semisweet chocolate baking bar, finely chopped
  • 1/2 of 8 oz white chocolate baking bar, finely chopped
  • 1/2 cup roughy chopped roasted salted peanuts
  • 1/2 cup broken pretzels


Directions:

1. Preheat the oven to 200°F

2. Line a quarter-sized baking sheet with parchment paper, letting the parchment extend 2 inches past the long sides.

3. Spread the chopped semisweet chocolate in an even layer on the prepared baking sheet. Sprinkle the chopped white chocolate evenly over the semisweet chocolate. Turn off the oven. Place the baking sheet in the oven; bake until the chocolate melts, about 10 minutes.

4. Remove the baking sheet from the oven, and swirl the mixture with a wooden spoon or the tip of a knife (the thinner the instrument the more defined the lines) to create a marbled surface. Sprinkle the peanuts and the pretzels evenly over the melted chocolate. Chill until solid, about 30 minutes, or let stand at room temperature until solid, about 1 hour.

5. Using the excess parchment as handles, remove the bark from the baking sheet. Break the bark into bite-sized pieces.


Mini Meat Loaves With Potatoes, Leeks and Brussels Sprouts

one sheet meatballs

This new spin on meatloaf couldn't be easier to prepare.

Serves: 4

Hands-on Time: 15 minutes

Total Time: 1 hour

What You'll Need:

  • 5 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 2 garlic cloves) 1 teaspoon grated lemon rind plus 2 tablespoons
  • fresh juice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 12 ounces fresh Brussels sprouts, trimmed and halved 1 leek, chopped
  • 8 ounces baby red potatoes (about 7), cut into
  • wedges
  • 8 ounces lean ground beef
  • 8 ounces mild ground pork sausage
  • 1/4 cup grated carrot (from 1 carrot)
  • 1/4 cup grated yellow onion (from 1 onion)
  • 1/4 cup fine, dry breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup ketchup
  • 1 teaspoon soy sauce
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions:

1. Preheat the oven to 400°F.

2. Whisk together the oil, garlic, lemon rind, lemon juice, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the pepper in a large bowl. Add the Brussels sprouts, leek, and red potatoes, and toss to coat. Spread the vegetables on a lightly greased, aluminum foil–lined baking sheet. Bake the vegetables at 400°F for 10 minutes.

3. Meanwhile, combine the beef, sausage, carrot, onion, breadcrumbs, egg, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Mix gently just until combined. Shape into

(2- x 3-inch) loaves. Remove the baking sheet from the oven, push the vegetables to one side, and carefully place the meat loaves on the baking sheet. Return the baking sheet to the oven, and bake until the meat is cooked through and the vegetables are tender, about 35 minutes.

4. Whisk together the ketchup and soy sauce in a small bowl. Spread over the meat loaves. Increase the oven temperature to broil, and broil until the sauce begins to brown, about2 minutes. Place the meat loaves and vegetables evenly on each of 4 plates. Sprinkle evenly with the parsley.


Spiced Peach Galette

Serves: 8 to 10

Hands-on Time: 45 Minutes

Total Time: 4 hours, 5 minutes (includes chilling)

What You'll Need:

Crust

  • 11 3/4 ounces all-purpose flour (about 23/4 cups)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons cold butter (11/2 sticks), cubed
  • 1/4 cup frozen shortening, cubed
  • 8 to 10 tablespoons ice water

Filling

1/2 cup granulated sugar

  • 2 teaspoons ground cardamom
  • 1 tablespoon cornstarch
  • 6 medium-sized ripe, firm peaches
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar (optional)


Directions:

1. Make the Crust: Place the flour, sugar, and salt in the large bowl of a food processor; pulse 5 times to combine. Add the butter and shortening. Pulse 12 to 15 times until the mixture resembles small peas. Evenly sprinkle 8 tablespoons of the ice water over the top of the flour and butter mixture. Pulse 5 times to combine. Pinch the dough; if it does not stick together, add up to 2 tablespoons ice water, 1 tablespoon at a time, pulsing 3 to 5 times to combine after each addition. Turn the dough out onto a work surface, and knead 4 to 5 times to bring together. Shape into a 1-inch-thick oval. Wrap with plastic wrap, and chill 1 to 24 hours.

2. Preheat the oven to 425°F.

3. Let the dough stand at room temperature 15 minutes. Place on a lightly floured sheet of parchment paper, and roll into a 12- x 16-inch oval about 1/8 inch thick. Transfer the dough and parchment to a baking sheet; chill until ready to use.

4. Make the Filling: Stir together the sugar, cardamom, and cornstarch in a large bowl. Cut each peach into 8 wedges, and add to the sugar mixture. Gently toss to coat. Add the lemon juice, vanilla, and ginger; gently toss to combine.

5. Remove the peaches from the bowl, reserving 4 tablespoons of the liquid. Arrange the peaches in a single layer on the dough, overlapping slightly, leaving a 1 1/2-inch border along each edge. Cut the pastry border every 4 inches, and fold each piece up over the fruit. Brush the crust with the heavy cream, and, if desired, sprinkle with turbinado sugar. Drizzle the reserved 4 tablespoons liquid over the peaches.

6.Bake at 425°F for 15 minutes. Reduce the heat to 350°F, and bake until golden brown, about 40 minutes. Cool 10 minutes on baking sheet; transfer to a wire rack, and cool 1 hour.


one sheet eats book

Excerpted from One Sheet Eats by Oxmoor House. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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