27+ Easy Spring Sheet Pan Recipes for Busy Weeknights

Spring is the perfect season to embrace fresh, vibrant ingredients in your cooking.

As the weather warms, light and colorful dishes take center stage, and sheet pan meals are a fantastic way to showcase the best that spring has to offer.

With minimal cleanup and maximum flavor, sheet pan recipes are an easy and efficient solution for busy weeknights or weekend gatherings.

Whether you’re craving roasted vegetables, fresh seafood, or comforting chicken, these 27+ spring sheet pan recipes are sure to inspire your next meal.

The versatility of sheet pan cooking allows you to mix and match your favorite spring produce, and it’s an excellent way to prepare wholesome meals without spending hours in the kitchen.

In this article, we’ll explore over two dozen spring-inspired sheet pan recipes, each packed with vibrant vegetables, tender proteins, and zesty flavors.

From lemon-thyme chicken and roasted vegetables to shrimp stir-fries, these recipes are light, healthy, and bursting with seasonal ingredients.

Let’s dive into these easy-to-make recipes that will make your springtime meals both delicious and stress-free!

27+ Easy Spring Sheet Pan Recipes for Busy Weeknights

Sheet pan meals are a game-changer when it comes to easy, flavorful, and wholesome cooking, and these 27+ spring sheet pan recipes bring the perfect blend of fresh ingredients and bright flavors to your table.

Whether you’re preparing a quick weeknight dinner, meal prepping for the week ahead, or hosting a spring gathering, these recipes offer something for every occasion.

With minimal prep and just one pan to clean, these meals are as convenient as they are delicious.

So, why not celebrate the season with these vibrant, one-pan dishes? Your taste buds—and your schedule—will thank you!

Sheet Pan Spring Vegetable Medley

This Sheet Pan Spring Vegetable Medley is a delightful combination of seasonal vegetables, all roasted to perfection with fragrant herbs and spices. The vibrant mix of asparagus, carrots, red onions, and baby potatoes creates a light yet satisfying dish perfect for a spring meal. Tossed in olive oil, garlic, and fresh herbs, these vegetables come out tender with slightly crispy edges, delivering incredible flavor in every bite.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 large carrots, sliced
• 1 red onion, sliced
• 12 oz baby potatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a large bowl, combine the asparagus, carrots, red onion, and baby potatoes.
3. Drizzle the olive oil over the vegetables and toss them with minced garlic, thyme, rosemary, salt, and pepper.
4. Spread the vegetables evenly across the prepared sheet pan, ensuring that everything is in a single layer for even roasting.
5. Roast in the oven for 25-30 minutes, flipping halfway through, until the vegetables are golden and tender.
6. Once done, remove from the oven and serve with lemon wedges for a fresh, zesty touch.

This Sheet Pan Spring Vegetable Medley is the epitome of simplicity and flavor, making it the perfect side dish or light main for any springtime meal. Roasting the vegetables together enhances their natural sweetness and makes for an easy cleanup, allowing you to spend more time enjoying the fresh season. Whether paired with grilled chicken or served as a standalone dish, it’s sure to become a springtime favorite.

Sheet Pan Lemon Herb Chicken and Asparagus

Bright and zesty, this Sheet Pan Lemon Herb Chicken and Asparagus dish combines tender chicken breasts with crisp asparagus in a harmonious blend of fresh lemon, garlic, and herbs. The entire meal is cooked on one pan, making it a great choice for busy weeknights. The marinade infuses the chicken with vibrant flavors, while the asparagus roasts to a perfect al dente texture, creating a deliciously light, yet hearty meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper.
3. Place the chicken breasts on the sheet pan and pour half of the marinade over them. Let it marinate for at least 15 minutes.
4. Add the trimmed asparagus to the sheet pan, drizzle with the remaining marinade, and toss to coat.
5. Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
6. Serve immediately, garnished with fresh parsley if desired.

This Sheet Pan Lemon Herb Chicken and Asparagus offers a flavorful and wholesome meal with minimal effort. The combination of citrusy lemon and fresh herbs adds a burst of brightness that’s perfect for spring. The one-pan nature of the recipe means less time cleaning up, and the result is a beautifully balanced meal that’s both light and filling. It’s a dish that will quickly become a go-to for easy, healthy dinners.

Sheet Pan Spring Salmon with Roasted Vegetables

This Sheet Pan Spring Salmon with Roasted Vegetables brings together flaky, oven-baked salmon with the crisp flavors of roasted spring vegetables, making it the ultimate balanced dinner. Featuring a bright herbaceous marinade with garlic, dill, and mustard, the salmon bakes to perfection, while the vegetables—carrots, radishes, and zucchini—are roasted to a delicious golden brown. This recipe offers a hearty yet refreshing meal that’s perfect for showcasing fresh, spring produce.

Ingredients:

• 4 salmon fillets, skin-on
• 1 bunch radishes, halved
• 2 zucchinis, sliced
• 2 large carrots, sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh dill, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a small bowl, whisk together olive oil, Dijon mustard, garlic, dill, lemon juice, salt, and pepper.
3. Place the salmon fillets on the sheet pan, skin-side down, and brush with half of the mustard mixture.
4. Arrange the radishes, zucchini, and carrots around the salmon fillets on the pan. Drizzle with the remaining mustard mixture and toss the vegetables to coat.
5. Roast everything in the oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
6. Serve the salmon with the roasted vegetables, garnished with fresh dill.

This Sheet Pan Spring Salmon with Roasted Vegetables is a flavorful, light, and healthy option perfect for a springtime dinner. The balance of flaky salmon paired with vibrant, tender vegetables highlights the best of the season’s fresh produce. The easy cleanup and effortless preparation make it a weeknight favorite, and the combination of Dijon mustard and fresh dill adds a deliciously zesty flavor that will leave everyone asking for seconds.

Sheet Pan Spring Pork Tenderloin with Roasted Brussels Sprouts and Carrots

This Sheet Pan Spring Pork Tenderloin with Roasted Brussels Sprouts and Carrots is a perfectly balanced dish full of rich flavors and tender textures. The juicy pork tenderloin is marinated in a honey mustard glaze, infusing it with sweetness and tang, while the Brussels sprouts and carrots roast to golden perfection. The simplicity of this one-pan meal makes it a go-to recipe for busy evenings, bringing hearty and satisfying flavors to your spring table.

Ingredients:

• 1 pork tenderloin (about 1 pound)
• 1 cup Brussels sprouts, halved
• 3 large carrots, sliced
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
2. In a small bowl, whisk together olive oil, honey, Dijon mustard, garlic, thyme, salt, and pepper.
3. Place the pork tenderloin on the sheet pan and coat it with half of the honey mustard mixture. Let it marinate for 10-15 minutes.
4. Arrange the Brussels sprouts and carrots around the pork on the sheet pan, drizzling the remaining glaze over the vegetables. Toss them to coat evenly.
5. Roast for 25-30 minutes, flipping the pork halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
6. Slice the pork tenderloin and serve with the roasted Brussels sprouts and carrots.

This Sheet Pan Spring Pork Tenderloin with Roasted Brussels Sprouts and Carrots is a delightful combination of savory, sweet, and earthy flavors. The honey mustard glaze on the pork adds a wonderful depth of flavor, while the roasted vegetables provide a satisfying, nutrient-packed side. The simplicity of the recipe and the easy cleanup make this dish perfect for a quick, wholesome spring dinner that’s sure to please everyone at the table.

Sheet Pan Spring Vegetable and Quinoa Bake

This Sheet Pan Spring Vegetable and Quinoa Bake is a nutritious, plant-based meal that’s perfect for a light spring dinner or as a side dish. The quinoa cooks alongside roasted vegetables like bell peppers, zucchini, and cherry tomatoes, absorbing the delicious juices and creating a hearty, satisfying dish. The addition of fresh herbs and a sprinkle of feta cheese makes this recipe bursting with flavor and perfect for a healthy, wholesome meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a medium saucepan, cook the quinoa according to package instructions.
3. While the quinoa is cooking, arrange the diced bell pepper, zucchini, and halved cherry tomatoes on the sheet pan. Drizzle with olive oil and toss with oregano, thyme, salt, and pepper.
4. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and golden.
5. Once the quinoa is cooked, add it to the roasted vegetables on the sheet pan. Toss to combine and sprinkle with crumbled feta cheese.
6. Return the sheet pan to the oven for an additional 5 minutes, allowing the feta to melt slightly.
7. Remove from the oven and garnish with fresh basil before serving.

This Sheet Pan Spring Vegetable and Quinoa Bake is a delicious, nutritious, and easy-to-make dish that showcases the best of spring produce. The quinoa soaks up all the flavors from the roasted vegetables and herbs, creating a filling yet light meal. Whether served as a main dish for a vegetarian dinner or as a side to grilled meats, this recipe is a healthy and vibrant addition to your springtime repertoire.

Sheet Pan Shrimp and Asparagus with Garlic Butter

This Sheet Pan Shrimp and Asparagus with Garlic Butter is a quick and flavorful spring dish that comes together in just under 20 minutes. The succulent shrimp is tossed in a savory garlic butter sauce and roasted alongside asparagus, resulting in a meal that’s both light and indulgent. With minimal ingredients and effort, this recipe delivers maximum flavor, making it an ideal choice for a busy weeknight or a special weekend dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a small bowl, combine melted butter, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper.
3. Arrange the shrimp and asparagus on the sheet pan in a single layer. Drizzle the garlic butter mixture over the shrimp and vegetables, tossing everything gently to coat evenly.
4. Roast in the oven for 10-12 minutes, or until the shrimp are pink and opaque, and the asparagus is tender.
5. Remove from the oven and garnish with freshly chopped parsley before serving.

This Sheet Pan Shrimp and Asparagus with Garlic Butter is the perfect spring dish—light, savory, and packed with flavor. The garlic butter sauce adds richness to the shrimp, while the asparagus remains crisp and fresh. It’s a simple yet elegant dish that’s quick to prepare and easy to clean up, making it a great option for a busy evening when you want something special without the fuss. Whether served with a side of rice or simply enjoyed on its own, this dish is sure to impress.

Sheet Pan Roasted Lemon Garlic Chicken and Spring Veggies

This Sheet Pan Roasted Lemon Garlic Chicken and Spring Veggies combines succulent chicken thighs with fresh, vibrant spring vegetables. The lemon garlic marinade infuses the chicken with a zesty tang, while the roasted vegetables, including baby carrots, red potatoes, and asparagus, complement the dish with their tender, caramelized flavors. Perfect for a no-fuss, flavorful meal, this one-pan dish offers a harmonious balance of protein and vegetables that captures the essence of spring.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bunch asparagus, trimmed
• 12 oz baby carrots
• 12 oz red potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper.
3. Place the chicken thighs on the sheet pan and brush with half of the lemon garlic marinade. Let the chicken marinate for 10-15 minutes.
4. Add the baby carrots, red potatoes, and asparagus to the sheet pan, tossing them with the remaining marinade until evenly coated.
5. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Garnish with freshly chopped parsley before serving.

This Sheet Pan Roasted Lemon Garlic Chicken and Spring Veggies is a one-pan wonder that brings together all the fresh flavors of spring in a simple and hearty meal. The juicy chicken thighs, infused with bright lemon and garlic, pair perfectly with the roasted vegetables that develop a rich sweetness in the oven. Not only does this dish taste incredible, but it’s also easy to prepare and clean up, making it an ideal choice for a busy yet flavorful weeknight dinner.

Sheet Pan Spring Panzanella Salad with Grilled Vegetables

This Sheet Pan Spring Panzanella Salad with Grilled Vegetables takes the traditional Italian bread salad to new heights with roasted spring vegetables and crispy, golden bread cubes. The vegetables—zucchini, bell peppers, and cherry tomatoes—are roasted to perfection, adding a smoky flavor that blends wonderfully with the crisp bread and tangy vinaigrette. A vibrant and satisfying salad, it’s perfect for a light lunch or as a side dish to complement any spring meal.

Ingredients:

• 4 slices of rustic bread, cubed
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh basil, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. Toss the bread cubes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them out on the sheet pan in a single layer and toast in the oven for about 10-12 minutes, or until golden and crispy.
3. While the bread is toasting, toss the zucchini, bell peppers, and cherry tomatoes with the remaining olive oil, balsamic vinegar, salt, and pepper.
4. After the bread cubes are toasted, add the vegetables to the sheet pan and continue roasting for another 15-20 minutes, until the vegetables are tender and slightly charred.
5. Once roasted, remove from the oven and toss everything together in a large bowl. Sprinkle with fresh basil and parsley for added flavor.
6. Serve the panzanella warm or at room temperature.

This Sheet Pan Spring Panzanella Salad with Grilled Vegetables is a celebration of fresh spring produce and the satisfying texture of toasted bread. The smokiness from the roasted vegetables and the crunch of the bread make for a unique, flavorful salad that’s light but full of depth. With minimal prep and cleanup, this dish is not only a great option for a healthy lunch but also a perfect side dish for any spring gathering.

Sheet Pan Garlic Butter Steak and Potatoes with Green Beans

This Sheet Pan Garlic Butter Steak and Potatoes with Green Beans brings together tender steak, crispy potatoes, and crisp-tender green beans in a buttery, garlicky sauce. The steak is perfectly seared, while the potatoes roast to golden perfection, and the green beans are brightened with a touch of lemon. It’s an easy and delicious one-pan dinner that makes the most of simple ingredients for a satisfying meal that feels indulgent yet simple.

Ingredients:

• 2 ribeye or sirloin steaks
• 12 oz baby potatoes, halved
• 1 cup green beans, trimmed
• 4 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease with olive oil.
2. In a small bowl, mix together melted butter, minced garlic, rosemary, thyme, lemon juice, salt, and pepper.
3. Place the halved baby potatoes on the sheet pan and drizzle with half of the garlic butter mixture. Toss to coat evenly.
4. Roast the potatoes in the oven for 15-20 minutes, or until they start to soften.
5. While the potatoes are roasting, season the steaks with salt and pepper. After the potatoes have roasted, add the steaks to the sheet pan and drizzle with the remaining garlic butter mixture.
6. Add the green beans to the sheet pan, toss them in any leftover garlic butter, and return everything to the oven for another 10-12 minutes, or until the steaks reach your desired level of doneness and the vegetables are tender.
7. Serve the steak with the potatoes and green beans, garnished with fresh herbs if desired.

This Sheet Pan Garlic Butter Steak and Potatoes with Green Beans is a hearty and flavorful meal that feels like a steakhouse dinner, but with minimal effort and cleanup. The garlic butter sauce elevates the steak, while the crispy potatoes and tender green beans provide the perfect balance of textures. Whether served for a special occasion or a weeknight treat, this easy and indulgent dish is sure to become a family favorite.

Sheet Pan Spring Herb Chicken with Roasted Vegetables

This Sheet Pan Spring Herb Chicken with Roasted Vegetables combines tender chicken thighs with a medley of fresh, in-season vegetables, all roasted together in a fragrant herb marinade. The chicken is infused with the bright flavors of rosemary, thyme, and lemon, while the vegetables—including baby potatoes, carrots, and asparagus—caramelize in the oven, making for a satisfying and vibrant spring meal. This one-pan recipe is both flavorful and easy to prepare, making it ideal for a quick weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 12 oz baby potatoes, halved
• 3 large carrots, cut into sticks
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
3. Rub the chicken thighs with half of the herb marinade and set aside to marinate for about 15-20 minutes.
4. Arrange the baby potatoes, carrots, and asparagus on the sheet pan. Drizzle the remaining herb marinade over the vegetables and toss to coat evenly.
5. Place the marinated chicken thighs on the sheet pan and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Serve the chicken with the roasted vegetables, garnished with fresh herbs if desired.

This Sheet Pan Spring Herb Chicken with Roasted Vegetables is a simple yet flavorful dish that makes the most of fresh spring ingredients. The fragrant herbs and zesty lemon elevate the chicken, while the roasted vegetables add a natural sweetness and depth. It’s an easy-to-make meal that requires minimal effort but delivers big flavor, making it a perfect option for busy nights when you want a wholesome and satisfying dinner.

Sheet Pan Spring Salmon with Asparagus and New Potatoes

This Sheet Pan Spring Salmon with Asparagus and New Potatoes is a fresh and light dinner that celebrates the best of spring’s bounty. The salmon fillets are roasted with a delicate lemon and dill glaze, while the asparagus and new potatoes roast to perfection, creating a balanced meal in one pan. This quick and easy dish is full of fresh, bright flavors that highlight the season’s best produce, making it perfect for a healthy and delicious weeknight dinner.

Ingredients:

• 4 salmon fillets
• 12 oz new potatoes, halved
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon fresh dill, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper.
3. Arrange the halved new potatoes on the sheet pan and drizzle with half of the lemon dill mixture. Toss to coat evenly.
4. Roast the potatoes for about 15 minutes, or until they start to soften.
5. After 15 minutes, add the salmon fillets to the sheet pan, skin-side down, and drizzle with the remaining lemon dill mixture. Add the asparagus around the salmon.
6. Roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes and asparagus are tender.
7. Serve the salmon with the roasted potatoes and asparagus, garnished with extra dill if desired.

This Sheet Pan Spring Salmon with Asparagus and New Potatoes is a healthy, fresh, and vibrant meal that highlights the best of spring’s seasonal ingredients. The salmon is perfectly cooked, moist, and flavored with a tangy lemon dill glaze, while the vegetables are tender and bursting with flavor. It’s a quick and easy dish that brings together the flavors of spring in one simple pan, making it a perfect choice for a light, weeknight dinner.

Sheet Pan Roasted Spring Vegetables with Pesto and Burrata

This Sheet Pan Roasted Spring Vegetables with Pesto and Burrata is a colorful and flavorful dish that makes the most of the season’s freshest produce. The vegetables—such as carrots, cauliflower, and radishes—are roasted until tender and slightly caramelized, then topped with creamy burrata cheese and fresh pesto for an indulgent finish. The combination of roasted vegetables, rich burrata, and vibrant pesto creates a mouthwatering meal that’s perfect for a light, vegetarian dinner.

Ingredients:

• 1 cup carrots, sliced
• 1 small head cauliflower, cut into florets
• 1 bunch radishes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 4 oz burrata cheese
• 2 tablespoons pesto (store-bought or homemade)
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
2. Arrange the sliced carrots, cauliflower florets, and halved radishes on the sheet pan. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
3. Roast the vegetables for 20-25 minutes, or until they are tender and golden brown, stirring once halfway through.
4. Once the vegetables are roasted, remove the sheet pan from the oven and top with burrata cheese. Drizzle with pesto and garnish with fresh basil leaves.
5. Serve warm, making sure to scoop some pesto and burrata along with the roasted vegetables.

This Sheet Pan Roasted Spring Vegetables with Pesto and Burrata is a stunning and delicious way to celebrate spring produce. The creamy burrata and bright pesto add richness and depth to the tender, caramelized vegetables, creating a dish that’s both indulgent and healthy. Whether served as a main for a light dinner or as a side to grilled meats, this recipe is a perfect way to enjoy the vibrant flavors of the season with minimal effort.

Sheet Pan Spring Veggie and Quinoa Tabbouleh

This Sheet Pan Spring Veggie and Quinoa Tabbouleh is a fresh and colorful dish that’s perfect for a light lunch or side dish. Roasted spring vegetables, such as bell peppers, zucchini, and cherry tomatoes, are paired with fluffy quinoa and topped with a tangy lemon dressing. The addition of fresh herbs, including parsley and mint, adds a refreshing burst of flavor. This dish celebrates the flavors of spring while being hearty and nutritious, making it a great option for meal prep or a healthy dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• 1 yellow zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Spread the diced bell pepper, zucchini, and cherry tomatoes on the sheet pan. Drizzle with 1 tablespoon olive oil and season with cumin, salt, and pepper. Toss to coat evenly.
3. Roast the vegetables for 20-25 minutes, or until they are tender and slightly charred.
4. While the vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork and set aside to cool.
5. Once the vegetables are done, let them cool slightly before mixing with the cooked quinoa.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the quinoa and vegetables, and toss gently to combine.
7. Top with fresh parsley and mint before serving.

This Sheet Pan Spring Veggie and Quinoa Tabbouleh is a healthy, flavorful, and filling dish that brings out the best of spring’s produce. The roasted vegetables add a savory depth, while the quinoa provides a protein-packed base. The bright lemon dressing and fresh herbs bring everything together for a refreshing and satisfying meal. Whether served as a standalone dish or as a side to grilled meats, it’s a wonderful choice for a springtime feast.

Sheet Pan Spring Chicken Fajitas

These Sheet Pan Spring Chicken Fajitas are a quick and flavorful way to enjoy fajitas with minimal prep and cleanup. Tender strips of chicken are seasoned with a smoky fajita spice mix and roasted on a sheet pan with colorful bell peppers and onions. The result is a delicious and well-balanced meal that is perfect for a family dinner or taco night. With the addition of fresh lime, cilantro, and warm tortillas, this dish has all the vibrant flavors of spring wrapped up in one pan.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (one red, one yellow), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Tortillas, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, mix the chili powder, paprika, cumin, garlic powder, salt, and pepper.
3. Drizzle the olive oil over the sliced chicken, bell peppers, and onion. Sprinkle the spice mixture evenly over everything and toss to coat.
4. Spread the chicken and vegetables out evenly on the sheet pan.
5. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve the fajitas with warm tortillas, fresh lime wedges, and a sprinkle of cilantro.

These Sheet Pan Spring Chicken Fajitas are a vibrant and flavorful option for a busy weeknight meal. The combination of juicy chicken, roasted bell peppers, and onions, paired with a simple but delicious seasoning blend, makes for a satisfying dinner. With just one pan to clean and easy-to-find ingredients, this dish is a winner for families or anyone looking for a quick and tasty meal. The addition of fresh lime and cilantro adds that perfect spring touch, making it a perfect choice for taco night.

Sheet Pan Lemon Garlic Shrimp and Asparagus

This Sheet Pan Lemon Garlic Shrimp and Asparagus is a light yet satisfying dish that brings together succulent shrimp and crisp asparagus, all roasted with a zesty lemon garlic marinade. The shrimp are perfectly seasoned and cooked to tender perfection, while the asparagus roasts alongside them, absorbing the vibrant flavors. This dish is quick to prepare, making it an excellent choice for a healthy, flavorful dinner that’s ready in less than 30 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
3. Place the shrimp in a bowl and toss with half of the lemon garlic marinade. Let them marinate for about 10 minutes.
4. Arrange the marinated shrimp on the sheet pan and scatter the asparagus pieces around them.
5. Roast for 8-10 minutes, or until the shrimp are pink and opaque and the asparagus is tender.
6. Garnish with fresh parsley and serve immediately.

This Sheet Pan Lemon Garlic Shrimp and Asparagus is a quick and elegant dish that is packed with bright and tangy flavors. The shrimp cook up tender and juicy, while the asparagus roasts to perfection, offering a nice balance of textures. It’s an easy and nutritious dinner that’s ideal for those looking to enjoy a fresh spring meal without spending much time in the kitchen. The combination of lemon, garlic, and fresh parsley makes every bite burst with flavor, making it a standout dish for any occasion.

Sheet Pan Spring Veggie and Sausage Bake

This Sheet Pan Spring Veggie and Sausage Bake is a satisfying and easy-to-make one-pan dinner that combines savory sausage with tender spring vegetables. Roasted bell peppers, onions, and zucchini pair beautifully with the hearty sausage, creating a balanced meal with minimal effort. The veggies absorb the sausage’s flavors, and the whole dish is cooked together on a single sheet pan, making cleanup a breeze. It’s perfect for busy weeknights or lazy weekends, offering a flavorful and nutritious meal that celebrates spring produce.

Ingredients:

• 4 sausage links (your choice of type, such as chicken, pork, or turkey)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into rounds
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Arrange the sausage links on the sheet pan. Scatter the sliced bell peppers, zucchini, and onion around the sausages.
3. Drizzle the vegetables and sausages with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss the veggies to ensure they’re evenly coated.
4. Roast for 25-30 minutes, flipping the sausages halfway through, until the sausages are cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

This Sheet Pan Spring Veggie and Sausage Bake is a wonderfully easy and wholesome dish. The sausage infuses the vegetables with savory flavors, creating a meal that feels both comforting and light. Perfect for a busy day when you want something simple yet flavorful, this recipe delivers everything you need in one pan: protein, veggies, and deliciousness. It’s a great way to enjoy fresh spring produce and get dinner on the table with minimal effort.

Sheet Pan Lemon Thyme Chicken with Spring Vegetables

This Sheet Pan Lemon Thyme Chicken with Spring Vegetables is a refreshing and light dish that’s perfect for the spring season. The chicken is marinated in a lemon-thyme mixture, which infuses it with aromatic flavors and creates a crispy, golden skin when roasted. Paired with a mix of spring vegetables such as baby carrots, asparagus, and radishes, this dish makes for a well-rounded, healthy meal that is both easy to prepare and packed with fresh flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bunch baby carrots, halved
• 1 bunch asparagus, trimmed
• 1 cup radishes, halved
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh thyme, chopped
• Zest of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together olive oil, lemon juice, thyme, lemon zest, garlic, salt, and pepper.
3. Rub the chicken thighs with half of the lemon-thyme mixture and set aside to marinate for about 10-15 minutes.
4. Spread the carrots, asparagus, and radishes on the sheet pan, and drizzle with the remaining lemon-thyme mixture. Toss to coat the vegetables evenly.
5. Place the chicken thighs on the sheet pan with the vegetables.
6. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Serve the chicken with the roasted vegetables, garnished with fresh thyme if desired.

This Sheet Pan Lemon Thyme Chicken with Spring Vegetables is an easy, flavorful, and healthy meal that takes full advantage of fresh, seasonal ingredients. The zesty lemon and fragrant thyme elevate the chicken, while the roasted vegetables add a touch of sweetness and earthiness. It’s the perfect springtime dinner that’s simple enough for a weeknight yet delicious enough for a special occasion, all in one pan.

Sheet Pan Spring Chicken and Sweet Potato Hash

This Sheet Pan Spring Chicken and Sweet Potato Hash is a hearty and comforting meal that brings together tender chicken, crispy sweet potatoes, and a variety of roasted vegetables. The chicken is seasoned with a smoky paprika rub, while the sweet potatoes become caramelized and slightly crispy on the edges as they roast alongside the chicken. This dish is a well-balanced meal that’s perfect for breakfast, brunch, or dinner and provides a satisfying combination of protein and veggies with a sweet and savory twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a small bowl, combine paprika, garlic powder, cumin, salt, and pepper. Rub the chicken breasts with the spice mixture and set aside.
3. Spread the sweet potato cubes, bell peppers, and onions evenly on the sheet pan. Drizzle with olive oil and toss to coat.
4. Place the seasoned chicken breasts on the sheet pan with the vegetables.
5. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and lightly crispy on the edges.
6. Garnish with fresh cilantro and serve.

This Sheet Pan Spring Chicken and Sweet Potato Hash is a nourishing, delicious meal that works well for any time of the day. The chicken is juicy and flavorful, while the sweet potatoes and roasted vegetables add texture and sweetness. It’s a meal that provides the perfect balance of protein, fiber, and healthy carbs, making it a great option for a wholesome, one-pan dinner. Whether for a weekend brunch or a quick weeknight meal, this dish is sure to satisfy.

Sheet Pan Roasted Salmon with Spring Vegetables

This Sheet Pan Roasted Salmon with Spring Vegetables is a quick and healthy dish that celebrates the fresh flavors of spring. The salmon fillets are seasoned with a zesty lemon and herb dressing, while spring vegetables like asparagus, baby carrots, and radishes roast to tender perfection on the same pan. The result is a light yet filling meal that’s packed with omega-3s and antioxidants. This recipe is perfect for those looking for a nutrient-rich dinner that’s simple to prepare and clean up afterward.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup baby carrots, halved
• 1 cup radishes, halved
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Drizzle olive oil over the vegetables (asparagus, carrots, and radishes) and toss to coat. Season with salt, pepper, and half of the minced garlic.
3. Place the seasoned vegetables on one side of the sheet pan. Arrange the salmon fillets on the other side, skin side down.
4. Top the salmon with lemon slices, remaining garlic, dried dill, salt, and pepper.
5. Roast for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Garnish with fresh parsley before serving.

This Sheet Pan Roasted Salmon with Spring Vegetables is a balanced and healthy meal that’s easy to prepare and packed with bright, fresh flavors. The combination of roasted salmon and spring vegetables is both satisfying and light, making it perfect for a quick weeknight dinner or a special occasion. With just one pan to clean up afterward, this meal is as convenient as it is delicious. The lemon and dill dressing adds a lovely freshness that perfectly complements the roasted vegetables, offering a spring-inspired dinner that everyone will love.

Sheet Pan Spring Chicken Alfredo Bake

This Sheet Pan Spring Chicken Alfredo Bake combines the comfort of creamy pasta with the freshness of spring vegetables, all baked to golden perfection on one sheet pan. Tender pieces of chicken breast, spring peas, and asparagus are tossed with penne pasta and a creamy Alfredo sauce, then roasted until bubbly and slightly crisp on top. It’s a comforting, family-friendly meal that’s perfect for weeknight dinners, offering a satisfying combination of protein, carbs, and veggies.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• 2 cups penne pasta, cooked al dente
• 1 cup asparagus, chopped into 2-inch pieces
• 1 cup frozen peas, thawed
• 1 1/2 cups Alfredo sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper.
2. In a large mixing bowl, combine the diced chicken, cooked pasta, asparagus, peas, and Alfredo sauce. Toss to coat everything evenly.
3. Drizzle with olive oil and season with salt and pepper to taste. Mix again.
4. Spread the mixture evenly on the sheet pan. Sprinkle the mozzarella and Parmesan cheeses over the top.
5. Bake for 20-25 minutes, or until the top is golden and the chicken is cooked through.
6. Garnish with fresh parsley before serving.

This Sheet Pan Spring Chicken Alfredo Bake is the perfect combination of comfort food and seasonal freshness. The creamy Alfredo sauce ties everything together, while the roasted vegetables add a delightful crunch and natural sweetness. It’s a simple, one-pan meal that requires minimal prep and clean-up, making it ideal for busy nights when you crave something hearty but easy to make. This recipe is sure to become a family favorite with its creamy texture, savory chicken, and vibrant spring vegetables.

Sheet Pan Spring Shrimp and Veggie Stir-Fry

This Sheet Pan Spring Shrimp and Veggie Stir-Fry is a healthy, light meal that’s bursting with flavor. Shrimp are tossed in a savory stir-fry sauce and roasted alongside a colorful mix of spring vegetables, including snap peas, bell peppers, and carrots. The result is a simple, one-pan meal that’s packed with protein and nutrients, perfect for a quick weeknight dinner or a springtime gathering. The stir-fry sauce adds just the right amount of sweetness and tang, making this dish both flavorful and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large carrot, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, whisk together olive oil, soy sauce, honey, rice vinegar, garlic powder, ginger, salt, and pepper.
3. Place the shrimp in the bowl and toss to coat. Set aside to marinate for 10 minutes.
4. Spread the snap peas, bell peppers, and carrots on the sheet pan.
5. Arrange the marinated shrimp on top of the vegetables.
6. Roast for 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.
7. Garnish with sesame seeds and fresh cilantro before serving.

This Sheet Pan Spring Shrimp and Veggie Stir-Fry is a quick, nutritious meal that highlights the bright, fresh flavors of spring vegetables. The stir-fry sauce adds just the right touch of sweetness and umami, complementing the tender shrimp and roasted vegetables. This dish is not only easy to prepare but also versatile—you can use your favorite spring vegetables for a personalized twist. Whether for a light dinner or a quick lunch, this one-pan recipe is a fantastic choice for anyone craving a flavorful, healthy meal.

Note: More recipes are coming soon!