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Sheet Pan Easter Dinner

Blossom Lady
Apr 10, 2022 05:49 AM
Sheet Pan Easter Dinner

Pineapple ham, scalloped potatoes, lemon garlic asparagus, honey roasted carrots, and fluffy mile-high biscuits on two sheet pans!

That’s right. Two sheet pans. 1 hour. And all the Easter goodies: pineapple ham, Parmesan scalloped potatoes, lemon-garlicky asparagus, honey roasted carrots, and of course, fluffy mile-high biscuits.

Yes, yes, and yes. It serves four so it doesn’t make too much food but just enough to give you some fantastic leftovers for Monday.

Ingredients:

FOR THE SCALLOPED POTATOES

  • 2 pounds medium red potatoes, thinly sliced
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons freshly grated Parmesan

FOR THE HAM

  • 3 tablespoons orange marmalade, melted
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1-pound) ham steaks
  • 3 slices fresh pineapple, cored and halved

FOR THE ASPARAGUS

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper, to taste

FOR THE CARROTS

  • 1 pound medium carrots, trimmed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper, to taste

FOR THE BISCUITS

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons heavy cream
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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