7 Tips for Making Sheet Pan Recipes Better

Your sheet pan is the key to creating meals that don't wreak havoc in the kitchen. When it comes together, the prep takes no time, and the cleanup is a snap. But you can't just toss everything onto the pan, throw it into the oven, and expect it to come out looking (or tasting) perfect. Here are 7 quick tips to help you make the most out of any sheet pan recipe:

Foods of varying sizes and densities will take different lengths of time in the oven. Start cooking meats first. Add hearty vegetables (like potatoes) a few minutes later and delicate veggies (greens, green beans) last.

Place whole proteins in the center of the sheet pan (where they’ll absorb the most heat), and scatter the vegetables on both sides.

Cut vegetables to the same size and shape (too large and they won’t cook through, too small and they’ll burn). Look for meat cuts of the same thickness so they’ll cook evenly.

4. Preheat the Pan

Place the baking sheet in the oven as it preheats to create a sizzling surface for the food; this will create a browned crust.

Excess water is the enemy of sheet pan cooking because the oven has to work harder to evaporate moisture before it can brown and cook the food. Pat meat and rinsed veggies dry before cooking.

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Allow room on the pan for air to circulate. If food is packed too tightly, any moisture that’s released won’t evaporate— giving you soggy results.

It’s hard to tell when meats are done when you can’t prod them throughout cooking as you would on a stovetop. Take their temp with a meat thermometer (We like this one from OXO).