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EASTER is almost here!!!!
Here we are, a year later, and things are quite different then they were for Easter 2020. Yet, some things are still the same.
My parents have the vaccine, a lot of our other family members do too. It’s awesome, we are making progress!!! There is a light at the end of the Covid-19 tunnel!!
Paul and I, we don’t have any high risk health issues (except for Paul’s mild asthma. It’s enough to make us extra cautious, but not severe enough to get us higher on that vaccine list). Along with the fact that we now both work from home, we won’t have our vaccine in time for Easter. Which is okay with us, really. We want others who REALLY NEED the vaccine more then we do because of their work situation, or health, to get it fist.
We are more then happy to do our part and wait a little longer. (Oh, TRUST me we are very excited for when our vaccine day does come!!! We have so many things we are excited to do!!!)
So, we are opting to still play it safe and stay home for Easter.
Since others might be in the same boat, I thought, let’s keep it simple this year!
Let’s make sheet pan Easter dinner!!!
What exactly is sheet pan Easter dinner?!?!
The concept is simple. You cook your entire meal on one extra large sheet pan (or in this case 2), so that you can have all the tasty Easter side dishes, along with your ham, without all the crazy amounts of cook time, or cleanup time.
This particular sheet pan Easter dinner serves 4 people. However, you could easily enjoy leftovers if it’s just the 2 of you. That’s what we’ve done.
It’s like a mini Easter dinner feast. I LOVE it!!!
What’s included in this sheet pan Easter dinner?
A 5 course meal!!!
That’s made on 2 sheet pans!!!
(Plus a few extra bowls, and one sauce pot! But, for 5 course meal, that’s not bad at all!)
- Honey glazed ham – the main event! We use a 1.8 to 2 pound ham steak to keep things small, yet still festive. This ham is tender, juicy, salty, and sweet. It gives you all the Easter ham flavors we love!
- Roasted Dijon potatoes – seriously so good. Tender potatoes, with crispy bits that have soaked up all of the Dijon sauce.
- Honey butter carrots – sweet and tender roasted carrots are kicked up a notch with a simple honey butter glaze. SO GOOD!
- Buttermilk drop biscuits – fluffy, flaky, crunchy, and oh-so-buttery, these biscuits are a cinch to make, and round out the meal.
- Lemon roasted asparagus – Simple roasted asparagus tossed with lemon zest. Perfect for spring!
Doesn’t that just sound like one festive Easter feast?!?!
I mean, no one would ever guess that you made all of that on only 2 sheet pans.
How long does it take to make this sheet pan Easter dinner?
1 hour.
Give or take a few minutes.
I timed myself at 1 hour and 15 minutes. But, I was pausing to write down notes for the recipe. So, at the most it could take you 1 hour and 15 to 1 hour and 30 minutes. But, I think you can make it in an hour, depending on how speedy you are at chopping the veggies, or if you have help in the kitchen.
1 hour (ish) to make a 5 course Easter dinner?! Umm yes!! sign me up!
Is this sheet pan Easter dinner gluten free?
Yes!
The biscuits are the only dish that has the potential to not be gluten free. You can easily use a 1 to 1 gluten free baking flour blend. That’s what I used, and it works great.
You can’t even tell the biscuits are gluten free.
Winning!!!
This sheet pan Easter dinner is so fun. I love that you get all of the vibes of a traditional Easter dinner without as much fuss.
Paul is absolutely obsessed with this meal. He kept going back and forth between the roasted Dijon potatoes, the honey roasted ham, and the buttermilk drop biscuits being his favorite menu item.
For me, I actually think it’s the honey butter carrots….and maybe the buttermilk drop biscuits.
What do you think your favorite Easter dinner sheet pan menu item will be?!?!
It’s so satisfying to make an entire Easter feast in my tiny kitchen, all by myself.
Don’t get me wrong, I miss celebrating with people. But, for the year that we’ve had, there is something so joyous about bringing all that Easter dinner love to our own kitchen when we could have just opted for carry out.
And that’s a lot coming from me, because I always want a break from cooking on Holidays. I know, that’s not what you expect to hear me say. The truth is, I cook ALL OF THE TIME because it’s my job, and I LOVE it, but when it’s your job, you also need a break. Just like from any regular job.
To actually have an easy Easter dinner recipe that feels doable in my tiny kitchen, on my day off, is so cool.
The best part, Paul said the cleanup was super quick and easy.
A 5 course meal that has easy cleanup!!!
Happy dance!!!
Let’s make this a norm for every single holiday! Yes?!
What can I serve for my Easter dessert?!
You can’t go wrong with carrot cake. We love my gluten free carrot cake.
For a smaller, healthier carrot cake dessert you could make my no bake carrot cake balls. So easy and satisfying.
Lemon cheesecake cookie cups with berries would be a delicious spring-y vibe option. Or, my gluten free lemon bars would be just as good.
For some easy, no bake treats for kids, try my peanut butter and chocolate puffed rice treats, or my vanilla cashew butter cups.
Of course, any of these desserts can be made a day, or two in advance from the day you make your Easter dinner.
So much delicious food to be had!
When should I made sheet pan Easter dinner?
Well, for Easter Sunday, of course!
But really, you could make it for any time you want a fancy-ish 5 course meal that serves 2 to 4 people, but that doesn’t take half of the day to make.
It’s for whenever you need to keep things small and simple.
Like Easter 2021…because Covid. But really, always, right?!
This meal is for celebrating life, but in an easy way.
Is this recipe healthy?!
Yes and no.
It’s healthy because it’s fairly well balanced. You’ve got protein, and complex carbs in the potatoes, along with veggies from the carrots and asparagus.
It’s not the healthiest meal because there is quite a bit of butter involved. Between the biscuits, and the carrots. Plus there is oil used to keep things from sticking. Not to mention that ham isn’t necessarily the cleanest or healthiest protein out there.
But, all that said, this recipe was created for a holiday celebration that you have once a year, (or only a few times a year). So, yes it’s a little bit indulgent, but the kind of indulgence that Easter warrants.
Whether you are spending Easter with family, or keeping things small this year, I hope you have a great holiday weekend. I also hope this sheet pan Easter dinner checks most of your Easter dinner check boxes. It certainty does for me.
Happy Easter. Happy spring!!!
Sending you lots of love.
More Easter inspired recipes:
- healthy spiced carrot muffins
- No bake carrot cake balls
- vanilla cashew butter cups
- roasted carrots with orange honey glaze
- gluten free carrot cake
- instant pot garlic mashed potatoes
If you make my sheet pan Easter dinner, please leave a comment along with a star rating. It means the world to me, and helps my business out more then you know. Thanks friends!
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Sheet Pan Easter Dinner (Serves 4 People)
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: entree, dinner, red meat
- Method: roasting, baking
- Cuisine: gluten free, nut free
- Diet: Gluten Free
Description
A 5 course sheet pan Easter dinner made in 1 hour, using 2 large sheet pans. This is a great Easter meal for when you want to keep things small and simple. This meal includes honey glazed ham, roasted Dijon potatoes, honey butter carrots, lemon roasted asparagus, and buttermilk drop biscuits.
Ingredients
Honey glazed ham:
- 1.8 to 2 pounds ham steak, patted dry
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 3.5 tablespoons dark brown sugar
- 1 tablespoon unsalted butter
Roasted Dijon potatoes:
- 1 pound red, or Yukon gold potatoes, cut into 1 inch pieces
- 1 tablespoon Dijon mustard
- 1 tablespoon avocado, or grapeseed oil
- 1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh rosemary, chopped)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Honey butter carrots
- 3 to 5 carrots, peeled, and thickly sliced on the bias
- 1/2 tablespoon avocado oil or grapeseed oil
- kosher salt
- 1 tablespoon meted butter
- 1 tablespoon honey
Lemon roasted asparagus
- 1 pound asparagus, woody ends trimmed
- 1/2 tablespoon avocado oil, or grapeseed oil
- kosher salt
- black pepper
- zest of 1 lemon
Buttermilk drop biscuits
- 1 cup all purpose flour (see notes for GF option)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted, cold butter
- 1/2 cup + 1 tablespoon buttermilk
- 1 egg
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Prepare the veggies as stated above – cut the potatoes, carrots, and trim the asparagus, set aside. Grab 2 extra large rimmed baking sheet pans (20.75 x 14.75 x 1 inches).
- Prepare sheet pan #1 (potatoes, ham, carrots): For the ham: pat the ham dry. Then make a foil barrier by layering 3 large pieces of foil on top of each other and folding the sides up onto each other so that there are vertical, sturdy lips on each side of the ham. The point is to keep the juices from the ham from running into the carrots and the potatoes. Next make foil trivets for the ham by rolling a sheet of foil into a spiral shape. Make as many of the trivets as you need to keep the ham as level as possible. (I ended up making 2 large ones and 2 smaller ones). Place the foil trivets inside the foil barrier. Then place the ham on top of the foil trivets, in the center of the sheet pan. For the potatoes: To one side of the ham place the cut potatoes. Mix the 1 tablespoon of Dijon mustard and 1 tablespoon of oil together in a small bowl, along with the rosemary, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pour the mustard sauce over the potatoes and use your hands, or tongs to toss the potatoes in the sauce until they’re evenly coated. Spread the potatoes out evenly so all of them are touching the pan. Sprinkle with a little extra salt. For the carrots: On the other side of the ham place the sliced carrots. Toss them with he 1/2 tablespoon of avocado oil, and a good sprinkle of kosher salt. Arrange the carrots so they are spread out and all of them are touching the baking sheet.
- Prepare sheet pan #2 (biscuits and asparagus): For the asparagus: Place the trimmed asparagus into a large mixing bowl and add the 1 tablespoon of avocado oil and a good sprinkle of kosher salt and black pepper – set the bowl aside. Make the biscuits: Add about a 3 inch strip of parchment paper to the baking sheet (see photos in post). To a medium mixing bowl add the 1 cup of AP flour (See notes for a GF option), 1 teaspoon baking powder, and 1/2 teaspoon kosher salt, whisk together. Cut 3 tablespoons of cold butter into cubes. Add the butter to the flour mixture and use your fingers, or a pastry cutter to cut the butter into the flour until you have the consistency of peas. Add the 1/2 cup + 1 tablespoon of buttermilk to the dry ingredients. Stir to combine. Once a wet, shaggy dough has formed, use two large spoons too drop about 2 tablespoons of dough onto the parchment paper of the baking sheet – making sure to leave about 2 inches of space in between each biscuit. Crack the egg into the liquid measuring cup with the remaining buttermilk, whisk to combine. Use a brush to brush the egg wash mixture onto each biscuit, being generous. Set the sheet pan aside.
- To bake the sheet pans: Place both sheet pans in the oven for 10 minutes.
- Make the ham glaze & the honey butter glaze for the carrots: In a small sauce pot melt 2 tablespoons of butter. Spoon out 1 tablespoon of the butter and place it in a small bowl, mix it together with 1 tablespoon of honey, and a pinch of salt – set aside (this is for the honey butter carrots). Returning to the sauce pot with the remaining 1 tablespoon of melted butter, add 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 3.5 tablespoons of dark brown sugar. Turn the heat on to high, once everything has melted wait for the sauce to come up to a boil, reduce the heat to medium, and allow the sauce to simmer for 3 to 5 minutes, stirring occasionally. You want the sauce to be thick enough to coat the back of a spoon and to stay separated when you drag your finger across the spoon. Remove from the heat and set aside.
- Add the asparagus to the biscuit pan: After the biscuits have baked for 10 minutes, remove the pan and slide the biscuits over to one side. Add the asparagus, spread them out so all asparagus is touching the pan. Rotate the two pans, switching which oven racks they are on. Bake both pans another 5 minuets.
- Add the glaze to the ham: Once sheet pan #1 has cooked for 15 minutes total, spoon the glaze on top of the ham. Place the sheet pan back in the oven for 5 minutes. (Also allow sheet pan #2 to cook for the 5 minutes).
- Finish cooking: Remove sheet pan #2 once the asparagus is tender, and the biscuits are browned and dry on top. If needed, remove the potatoes and carrots from sheet pan #1 and place the ham under the broil for 2 to 3 minutes, or until the ham is slightly charred. Note: Broiling the ham is an optional step. It helps to add color to the ham, I recommend it. But, if in a pinch you can skip it.
- Final touches: Add the zest of 1 lemon to the asparagus and toss to combine. Add the honey butter mixture to the carrots and toss to combine. Allow the ham to rest for 5 minutes.
- To serve: Slice the ham up and add some of each side dish to each plate. Or, you can transfer them to individual serving bowls/platters for individuals to serve themselves. Enjoy immediately.
Notes
gluten free flour: To make the biscuits gluten free I use Bob’s Red Mill gluten free 1 to 1 baking flour, it works great.
Timers: Even though I tried to keep the cooking time of both baking sheets about the same, I recommend using two timers to help you keep track in case cooking time gets slightly off from each other. I use both my oven timer, and my phone timer.
Cook time: I timed this recipe, it took me a total of 1 hour, 15 minutes. However, as I was pausing to write down notes for the recipe, I think it would normally take 1 hour, so that’s what I record it as. However, keep in mind that depending on how quickly you chop things up, or if you have help in the kitchen, it could take you a little more, or less time to make this recipe then stated.
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