Sheet Pan Easter Dinner

This Sheet Pan Easter Dinner is the perfect way to enjoy a traditional holiday meal with less stress, less food waste, and less cleanup. Whether you’re celebrating with a few friends, a small family, or having a cozy Easter for two, this meal brings all the flavors of Easter to your table—without the extra hassle.

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The BEST Sheet Pan Easter Dinner Recipe

I love a good holiday meal, Easter being no exception, but here is the thing because we don’t live near any close family we often celebrate Easter just as a family of four. Because of our small group size I don’t want to have to spend hours in the kitchen making a feast for the four of us. Now I know I can’t be the only one in that situation so here is your entire meal as a sheet pan recipe, this is Sheet Pan Easter Dinner to the rescue.

In under one hour you can enjoy all the classic holiday flavors—ham, cheesy potatoes, roasted vegetables, and buttery biscuits—without the stress!

This meal serves 2 to 4 people, making it perfect for small holiday dinner or a cozy family meal. For my family of four it left a little leftover  ham and just a few veggies uneaten, if you are making this for 2 or 3 I would guess you might have a little food left over.

The best part is that everything is cooked on two sheet pans! Which also means clean up is a breeze! During the last part of cooking I am able to get all the bowls, knifes, and cutting boards washed, so that when you are done eating all that is left is the dishes you eat with and the two sheet pans!

Equipment Needed

• Two Sheet Pans – You want these to be large sheet pans, some cookie baking pans will be too small. Now is the best time to invest in a few goods ones, I absolutely swear by the Nordic Ware brand, I have had these for 11 years and they have held up to heavy usage and are nowhere near needing to be replaced.
• Mixing Bowls – Just to make it easier to toss the carrots and asparagus. Plus you will need another to make the biscuit dough.
• Aluminum Foil – To cover the potatoes and carrots for the first part of cooking and to create a tray for biscuits.
• Pastry Cutter (or hands) – If you have one of these then use it for the biscuits but you can also just use your hands to break the butter into the flour too.
• Measuring Cups, Spoons, and other kitchen tools
• Sharp knife – For cutting veggies and the biscuit dough.
• Cutting board – For prepping the food.

Nordic Ware – Aluminum Sheet Pans

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Stainless Steel Mixing Bowls Set

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Anolon Chef Knife Set, 3-Piece

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Diamond Crystal Kosher Salt

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Ingredients

For this recipe I made you a printable shopping list! It is totally free, just click below to print it out. I even left spaces for you to fill in other items you might need, like ingredients for a dessert or drinks.

• All-Purpose Flour – For the biscuits, you will want to make sure you have enough extra flour to generously flour the work area while making the biscuits since the dough will be sticky.
• Baking Powder – Necessary for the biscuits to rise.
• Sugar – Just a tad for the biscuits.
• Kosher Salt – Kosher salt is best for cooking, you will use it for the carrots, asparagus, and biscuits. Kosher salt differs from table salt of sea salt due to the structure of the salt crystals, this helps the kosher salt dissolve into food better. I like to buy Diamond Crystal Kosher Salt.
• Unsalted Butter – I usually only use unsalted butter in cooking, this allows you to controls the saltiness of the food.
• Half and Half – You will use half and half for both the potatoes and the biscuits. If you don’t have half and half in stores simply mix half heavy cream and half milk for a substitute.
• Ham Steaks – Usually ham steaks will come in different flavors like Hickory Smoked or Honey Baked, you can choose whatever flavor suites you best.
• Pineapple Slices – I find it easiest to just use the canned pineapple for a recipe like this but feel free to use thin slices of fresh pineapple if you want to.
• Russet Potatoes – Russet potatoes are going to work best for an au gratin potatoes recipe like this one, even in its mini form due to the starch content. But if you are in a pinch you can substitute with other potatoes like yukon gold potatoes or red potatoes. 
• Cheddar Cheese – For the potatoes, you want the cheese to melt well so the best way to do this is to buy a block of cheddar cheese and shred it yourself. By shredding it yourself you avoid the anti-caking powder that gets put on shredded cheese which also slows down the melting of the cheddar.
• Garlic – Just a little for the cheesy potatoes.
• Carrots – For most carrots you buy you will want to half them the long and skinny way. If you buy the fancy organic carrots you can judge how skinny they are if you will want to half them or not.
• Olive Oil – You will want this for greasing the sheet trays but you will also use it for the carrots and asparagus for cooking.
• Dried Thyme – A little thyme for the carrots give a nice flavor.
• Asparagus – You will want to make sure this is well trimmed to get all the woody parts off the bottom and so that the biscuits will have room to cook on the sheet pan.

Instructions

Preheat & Prepare the Oven

Adjust the oven racks: one above the middle and one below the middle. Preheat the oven to 425°F. Grease two sheet pans.

Prepare the First Sheet Pan (Cheesy Potatoes & Carrots)

Thinly slice 2 russet potatoes and mince 1 garlic clove. Since the amount of potatoes is so small I usually just use a knife to cut it thin but you can use a mandolin slicer for consistency if you prefer. 

In a bowl, mix melted butter, half and half, and garlic.

Layer half the potato slices on one half of the sheet pan, slightly overlapping.

Sprinkle half of the shredded cheddar cheese over the potatoes. Drizzle half of the half and half mixture evenly on top.

Repeat for the second layer.

Then prepare the carrots.

Toss peeled and halved carrots in a bowl with olive oil, thyme, and salt. Transfer to the other half of the sheet pan.

Cover with aluminum foil and place on the upper rack of the oven. Bake for 10 minutes.

Prepare the Second Sheet Pan (Ham & Asparagus)

Lay ham steaks on one half of the second sheet pan. Drain the pineapple slices and place two slices on each ham steak.

Toss asparagus with olive oil and salt and place on the other half of the sheet pan.

Swap & Bake

Remove the potatoes and carrots sheet pan, uncover it, and place it on the lower rack.

Place the ham and asparagus sheet pan on the upper rack.

Bake both sheet pans for 10 minutes.

Prepare & Bake the Biscuits

In a bowl, mix flour, baking powder, sugar, and salt. Cut cold butter into small cubes and mix into the flour using a pastry cutter or hands. Slowly add half and half, mixing until just combined.

Transfer dough to a floured surface, flatten to 1/2-inch thick, then fold it in half twice to create layers.

Flatten to 1-inch thickness and cut into 4 pieces.

Make a small aluminum foil tray for the biscuits and place it between the ham and asparagus.

After the 10 minutes of baking, add the biscuits to the sheet pan.

Bake for 15-18 minutes until golden brown.

Optional: Brush with melted butter.

Serve & Enjoy!

Remove both sheet pans from the oven. Serve immediately and enjoy your delicious Sheet Pan Easter Dinner!

Yield: Serves 2 to 4

Sheet Pan Easter Dinner

Print

This Sheet Pan Easter Dinner brings all the flavors of a classic holiday meal together in a simple, stress-free way, featuring savory ham, cheesy potatoes, roasted carrots, asparagus, and homemade biscuits—all cooked on just two sheet pans. Perfect for small gatherings, this recipe keeps things festive while minimizing prep and cleanup.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

For the Biscuits:

• 1 cup all purpose flour, plus more for dusting
• 2 1/4 teaspoons baking powder
• 1/2 tsp sugar
• 1/2 teaspoon kosher salt
• 1/4 cup unsalted butter, cold
• 2/3 cup half and half
• Optional: 1 tablespoon of melted butter for brushing the cooked biscuits

For the Ham:

• 4 8-ounce ham steaks
• 1 20-ounce can of pineapple slices

For the Cheesy Potatoes

• 2 medium russet potatoes, peeled
• 2 tablespoons butter, melted
• 1/4 cup half and half, room temperature or warm
• 1 cup shredded cheddar cheese
• 1 clove garlic, minced

For the Carrots:

• 1 pound carrots, peeled and halved
• 2 teaspoons olive oil
• Pinch of Salt
• 1/4 teaspoon dried thyme

For the Asparagus:

• 1 pound asparagus, trimmed
• 2 teaspoons olive oil
• Pinch of Salt

Instructions

1. Move the racks in the oven so that there is one in the slot above the middle and a second in the spot below the middle. Preheat the oven to 425°F. Grease two sheet pans.
2. For the first sheet pan that goes into the oven you will prepare the cheesy potatoes and the carrots.
3. For the cheesy potatoes. Thinly slice the potatoes and minced the garlic. In a glass measuring cup or small bowl combine the half and half, garlic, and melted butter.
4. Take about half of the potato slices and lay them out slightly overlapping each other on one half of the sheet pan. Sprinkle half of the shredded cheese overtop the potatoes. Then drizzle half of the half and half mixture evenly overtop the cheese.
5. Use the other half of potatoes slices to create a second layer over the top of the first layer and cheese. Sprinkle the cheese over the top, followed by the rest of the half and half mixture.
6. Now prepare the carrots. Add the carrots to a large mixing bowl along with the olive oil, thyme and a pinch of salt. Toss well so everything is coated. Transfer the carrots to the other half of the sheet pan.
7. Cover this sheet pan with aluminum foil. Transfer to the rack just above the middle. Cook for 10 minutes.
8. While the potatoes and carrots are in the oven prepare the first part of the second sheet pan. Take the ham out of the packaging and lay it overlapping to the side of one of the halves of the sheet tray.
9. Drain the pineapple slices (reserve juices for other uses if you wish). Take two slices and lay them over each ham steak. The pineapples and ham will be overlapping.
10. For the asparagus ensure it is well trimmed on the bottom. Then add it to a large bowl along with the olive oil and a pinch of salt (I like to just reuse the same bowl from the carrots). Toss until the asparagus is well coated in oil. Transfer the asparagus to the other half of the sheet tray, right up against the edge. You will want to make sure there is room for the biscuits In between the ham and asparagus.
11. Once the 10 minutes is up on the potatoes and carrots take that tray out of the oven briefly to uncover it. Transfer it uncovered back in to the oven but this time on the lower rack that is just under the middle. Once that sheet pan is in place add the ham and asparagus sheet pan to the upper rack. Cook both trays 10 minutes.
12. While that is all cooking make the biscuits. Add the flour, baking powder, sugar, and salt to a clean mixing bowl and stir together.
13. Cut the cold butter into small cubes, about 16 pieces. Add the butter to the flour mixture. Use your hands or a pastry cutter to break the butter into small bits in the flour.
14. Slowly add the half and half to the bowl. Use a rubber spatula to mix the half and half in, mix until just everything is mixed together, don’t over mix.
15. Add a generous amount of flour to a clean work surface and transfer the biscuit dough to the flour. Sprinkle well with flour and gently push the dough to about half an inch thick. Gently fold the dough in half and then in half again, to help create layers in the biscuit. Now again flatten the dough to a circle/square shape that is about 1 inch in thickness. With a large sharp knife cut the dough into 4 equal pieces.
16. Use a piece of aluminum foil to make a little ‘tray’ with little raised edges for the biscuits that will fit between the ham and asparagus, this will keep the biscuits from getting soggy.
17. Once the 10 minutes has passed on cooking the ham and asparagus. Take that sheet pan out and very careful because it is hot, add the little aluminum foil tray to the center and gently place the biscuits in a line in the aluminum foil. The biscuits can be slightly touching. Transfer back to the oven. Bake about 15 to 18 minutes until the biscuits are fully cooked. (Watch the oven carefully the last 10 minutes or so, if the potato and carrot pan looks like it is getting overcooked go ahead and pull it a few minutes early.)
18. Once the biscuits are cooked pull both sheet pans from the oven. Optionally you can brush the biscuits with some melted butter. Serve everything immediately, and enjoy your dinner!

Notes

If you are a new cook or know yourself to be not very speedy in the kitchen, or because it just works better for you. Prep everything including the biscuits before adding anything to the oven. While many might find the 10 minutes between things cooking to be plenty of time to prep the next step, if the idea of that stressed you out just prep it all before anything goes into the oven, just make sure to follow the cooking times.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the meal
Amount Per Serving: Calories: 1068Total Fat: 53gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 203mgSodium: 3847mgCarbohydrates: 87gFiber: 11gSugar: 24gProtein: 64g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

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