Sheet Pan Easter Dinner

Herbed ham, roasted root vegetables, asparagus and scalloped potatoes bake together on a sheet pan to make an easy Easter dinner. This meal serves 2 or 4 people.

Easter dinner doesn’t have to be difficult. If you’re cooking for only two or four people, then this sheet pan dinner comes easily. Everything bakes on one pan for a filling, wholesome and comforting meal.

The entire meal comes together in less than 1 hour and 30 minutes. However, the prep is easy because you can prep the side dishes while the ham is baking.

This recipes makes a complete Easter dinner with the following entree and sides. Add some dinner rolls and carrot cake for dessert for even more goodness.

• Mustard and Herb Ham
• Scalloped Potatoes
• Roasted Root Vegetables
• Roasted Asparagus

Ingredients You Need

For the Ham:

• Fully cooked boneless spiral ham – about 5 pounds will serve 4 people. You can use a smaller ham if serving less than four.
• Seasonings – Dijon mustard, olive oil, lemon, garlic and thyme add flavor. You can substitute with other seasonings, as desired.

For the Scalloped Potatoes:

• Yukon gold potatoes – You can substitute with white potatoes, but gold potatoes provide a texture that is nice and creamy.
• Heavy cream – You can substitute with half and half.
• Cheese – Use a mixture of Parmesan, gruyere and fontina cheese. You can substitute the cheese for cheddar, if needed.
• Seasonings – Garlic, thyme and salt add additional flavor.

For the Roasted Root Vegetables:

• Vegetables – We use a mixture of carrots, parsnips and beets. You can substitute for more of one or omit one completely.
• Seasonings – Olive oil, garlic, rosemary and salt are simple seasonings that yield great flavor.

For the Roasted Asparagus:

• Asparagus
• Seasoning – Olive oil and salt are all that is needed to season the asparagus.

Expert Tips

• We always fit everything for this Easter dinner one sheet pan, however it might be a tight fit. If the sheet pan is overloaded, you can spread out the ingredients on to two sheet pans. One pan with the ham and potatoes, the other pan with the vegetables.
• Make sure to use a fully cooked boneless ham. The ham needs to cook for about 15 minutes per pound of meat. Adjust the bake time for a smaller or larger ham. Cook the ham until it reaches an internal temperature of 145 degrees Fahrenheit on an instant read thermometer.
• Use a mandolin to slice the Yukon gold potatoes so that they’re super thin. If you don’t have a mandolin, you can use a knife.

Cooking for 2 people instead of 4: The entire recipe serves four people, however you can cut the recipe in half or adjust it down slightly to serve only 2 people. Or you can save the remaining servings as leftovers.

Storage

Store leftovers in a sealed container in the refrigerator for up to 3 days. It is best to separate the ham and the vegetables into different containers.

To reheat, warm in the microwave or in the oven until heated through.

More Easter Recipes

• Maple Glazed Ham
• Ham and Spinach Frittata
• Garlic Mashed Potatoes
• Roasted Potatoes and Carrots
• Garden Salad
• Brussels Sprouts Au Gratin