5 Surprising Sheet Pan Recipes That Make Easy, Nutritious Meals

Preheat oven to 425 degrees F. For easier cleanup, line a rimmed baking sheet with parchment paper or foil, if desired.

Place gnocchi, tomatoes, garlic, and shallots on baking sheet. Drizzle with olive oil and toss to evenly coat. Sprinkle with pepper and bake until the tomatoes begin to pop and the gnocchi is lightly browned, about 25 to 30 minutes.

Serve sprinkled with Parmesan cheese and fresh basil.

Preheat oven to 425 degrees F. Line a rimmed 13 -by-18 baking sheet with parchment paper and set aside.

In a bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, buttermilk, oil, maple syrup, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just moistened.

Pour batter into prepared baking sheet and sprinkle with strawberries and chocolate chips. Bake until set and golden brown, about 15 to 17 minutes. Slice into 12 even squares before serving.

Preheat oven broiler. Lay a cooling rack over a rimmed baking sheet. Place the eggplant slices on the cooling rack and sprinkle both sides with salt. Allow the eggplant to sit for 15 minutes before rinsing with cold water and patting dry with paper towels or a clean kitchen towel. Dry the rimmed baking sheet as well.

Lay the eggplant slices in an even layer on the baking sheet and drizzle with 1 tablespoon olive oil. Place under the broiler until lightly browned, about 4 minutes. *Watch closely as ovens will vary.

Preheat oven to 425 degrees. Lay the eggplant slices on the baking sheet alternating with slices of tomato. Drizzle with the remaining 3 tablespoons olive oil, sprinkle with garlic, and top the eggplant and tomato slices with marinara sauce. Sprinkle with parmesan cheese and mozzarella rounds.

Bake in the preheated oven until the eggplant is tender and the cheese is melted, about 15 to 20 minutes. Top with fresh basil before serving.

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Lay potatoes, tomatoes, shallots, and garlic on prepared baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper and bake in preheated oven until potatoes begin to soften, about 15 to 20 minutes.

Remove vegetables from oven and toss to redistribute in an even layer. Push vegetables to the side a bit to allow enough space for fish.

Lay trout in the open space and brush it with barbecue sauce. Sprinkle entire sheet pan with thyme and bake until the fish flakes easily with a fork, about 15 minutes more. Serve with lemon wedges.

Preheat oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

Place asparagus on the prepared baking sheet and drizzle with olive oil. Gently toss to evenly coat and season with salt and pepper. Arrange asparagus on one side of the baking sheet.

Place salmon on the other side of the baking sheet and sprinkle evenly with taco seasoning. Bake until asparagus is tender-crisp and salmon flakes easily, about 12 to 15 minutes. Remove from the oven and cool. Use a fork to gently flake the fish into large sections.

Warm the tortillas, one at a time, in a medium skillet over medium-high heat, about 1 minute per side.

To assemble tacos, place a tortilla on a clean surface and top with ? cup spinach, 2 to 3 spears of asparagus, salmon, hot sauce (if using), yogurt, and onion (if using). Serve warm.