An entire Easter Dinner made in an hour (or less), baked in the oven together, and all on 2 sheet pans!
This Sheet Pan Easter Dinner consists of: roasted Parmesan asparagus, honey-butter roasted carrots, pineapple brown sugar ham, cheesy au gratin potatoes, and a toasted baguette.
The toddler loves to help pick out my clothes for the day. It’s one of his favorite things to do and no matter how quickly I try to get dressed after a shower, he always shows up with his own agenda of what I should wear.
To this date, he’s never actually picked something even remotely color-coordinated or seasonally appropriate, but I’ll humor him and wear whatever he wants me to if I have no where to go for the day.
Instead of just picking out my clothes, he’s also recently started commenting on various pieces of clothing in my closet.
I happen to have a blue polka-dotted shirt that matches the sheets on his bed so he told me the shirt “looks like a bed and might make me sleepy.”
Yesterday he picked up some of my keyhole high heels and gave them a good study. He asked me, “Mom, do you like these shoes?” I replied that I did, in fact, like the shoes.
He looked confused at my response and immediately told me, “I no like these shoes. They have BIG holes in them!” He followed up with a request that I not wear those shoes for the day. 😂
Another day he told me my jacket looked like the baby’s diapers (same colors) . I haven’t worn it since…
He seems to get more and more opinionated every single day and I love hearing those opinions…well, most of the time. 🙂 And his opinion on this dish? He LOVED it. The carrots and potatoes won in his book, but he had no complaints for the rest of it.
I’ve been totally obsessed with sheet pan dinners lately (as I’m sure you’ve noticed) and so I had a blast brainstorming and creating this sheet pan Easter dinner.
Not only is the prep time ridiculously little, but each of the individual dishes are insanely good.
A quick overview of all the dishes you’ll need for this Easter Dinner:
- 2 Extra Large Sheet Pans: one you’ll cook the veggies on and the other will hold the ham, potatoes, and toasted baguette.
- 1 small pot for the au gratin potatoes — you’ll get the potatoes tender on the stove-top and then crispy in the oven
- Measuring cups/spoons
And that is seriously IT. I supposed you might want a few prep bowls to mix sauces in, but two two sauces (carrots and ham glaze) really could be mixed in the measuring cups you’re already using.
You’re not even going to believe how easy clean up is after this meal! Especially if you line the sheet pans with parchment paper — clean-up is a total breeze.
The ingredient list may seem a bit lengthy — tons of the ingredients overlap, but I wrote them twice to avoid any confusion. The directions may also seem long, but I broke down this meal into steps you can quickly and efficiently execute.
This Sheet Pan Easter Dinner consists of roasted Parmesan asparagus, honey-butter roasted carrots, pineapple brown sugar ham, cheesy au gratin potatoes, and a toasted baguette.
- 3 cups Yukon Gold potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup whole milk
- 1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/4 cup Parmesan cheese, freshly grated
- 1 pound baby carrots,* washed and peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, optional
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon honey
- 1 bunch thick asparagus, woody ends removed
- 1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
- 2 tablespoons olive oil
- 1/3 cup Parmesan cheese, freshly grated
- 1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
- 1 can sliced pineapples (reserve the juice)
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon Dijon mustard
- 1/2 large baguette, sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon Italian Seasoning
- Fresh parsley, fresh lemon
Prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.
Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. (Salt and pepper to taste; I alway end up adding another 1/2 teaspoon salt). Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese.
Arrange the potatoes on 1/3 of a parchment covered (or buttered) sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese.
Place the washed (completely dried) and peeled carrots on the sheet pan and drizzle with oil, salt and thyme (if desired). Toss to combine. Separate the carrots to one half of the sheet pan.
On the other side of the sheet pan add the asparagus (break off the woody ends). Pour the oil and seasonings over the asparagus and toss to coat.
Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.
Slice the ham into thick slices. Place on the parchment lined sheet pan next to the au gratin potatoes. Place a pineapple slice on top of each ham slice.
In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.
Bake the potatoes and ham on the top rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan.
Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
Remove from the oven and top the potatoes with fresh parsley if desired. Salt and pepper everything additionally to taste and enjoy immediately!
*If you only have larger carrots, make sure you slice them in half lengthwise so they can cook in the right amount of time.
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