Raleigh, N.C. — Ease of preparation is a big selling point for home cooks, which explains our love of slow cooker dinners and one-pot meals.
Today’s version of that quick and easy kitchen savior is the sheet pan supper: all the ingredients (protein, vegetables and starch) are placed together on a sturdy, rimmed baking sheet, put in the oven, and a short time later, dinner is served.
The technique has been turning up everywhere: New York Times food columnist Melissa Clark shared a recipe and video last February; Bon Appetit and Rachael Ray magazines featured sheet pan recipe spreads in recent months; and last fall, a new book came out, “Sheet Pan Suppers.”
Author Molly Gilbert credits the popularity of this quick, easy cooking method to a simple fact: “I don’t think a lot of people have time to cook.”