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