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Sheet Pan Easter Dinner For Two – A Classic Easter Dinner Made Easy!

When it comes to making Easter dinner for two people it doesn’t get any easier than making this Sheet Pan Dinner recipe. Your entire meal, including ham, potatoes, and vegetables are made on two baking sheets in the oven.

It is a great way to get a holiday meal prepared without using several pots and pans. Because let’s face it, the worst part about a big holiday dinner is the clean up afterwards.

However, with this recipe clean up is a breeze. While the dinner is in the oven the few dishes that were used to prepare the meal can be cleaned.

sheet pan Easter dinner
A complete Easter dinner for two baked on two sheet pans!

Then when the dinner is over, all that is left to wash are the dinner plates, utensils and two baking sheets. It doesn’t get much easier than that!

Although the real reason that I love making this Easter dinner recipe for two is that we can enjoy all of the classic holiday dishes. In our family it is tradition to serve ham, scalloped potatoes, roasted carrots and asparagus on Easter.

Once I prepare all of the ingredients, I place them on two baking sheets so that a complete dinner is ready to eat all at the same time.

Easter Dinner Menu Items

Ham

When it comes to making a small holiday dinner it is difficult to find a ham that is small enough that it won’t leave you with a massive amount of leftovers. Although I enjoy making Leftover Ham and Potato Casserole and Ham and Bean Soup, by day 3 I am ready to leave the ham behind and make something else.

Therefore, when it comes to making Easter Dinner for two on a sheet pan, I use a ham steak instead of a half or whole ham. You can find ham steaks in the refrigerator meat section of the grocery store.

They are most often found hanging near the commercially packaged meats and are easy to find this time of the year. Although they come in various weights, it is best to use a 1 pound ham steak for this recipe.

As a general rule of thumb, plan on 1/2 pound of ham per person. Although if you want leftovers, you can definitely get a larger ham steak.

However instead of reheating a plain ham steak, we will flavor it with classic glaze ingredients. Brown sugar, Dijon mustard and pineapples will transition the meat into a dish that is bursting with flavor.

glazed ham steak

Scalloped Potatoes

When it comes to any holiday dinner, but especially Easter, scalloped potatoes is a popular side dish that is often on the table. Although you could purchase for a box from the grocery store, it is actually very easy to make homemade scalloped potatoes for your sheet pan Easter dinner.

Yes, it takes a little more effort, but they taste so much better. In addition, they are much healthier than the store bought packages.

Although you can cut the potatoes by hand with a knife, if you have a mandoline slicer you will have the potatoes sliced in just a matter of seconds.

Then all that is left to do is bath the potatoes in a simple homemade cheese sauce and they are ready to go on the sheet pan.

Roasted Carrots

On the second sheet pan you will add seasoned carrots which are also a classic Easter dinner side dish. Although I season the carrots with a little garlic powder and thyme, feel free to adjust the seasonings to your preference.

Roasted Asparagus

Along with the carrots we add asparagus spears on the second sheet pan. Asparagus is spring vegetable crop that is perfect to serve as part of Easter dinner.

And there is no better way to season asparagus than with salt, pepper and garlic. Then sprinkle a little Parmesan cheese on top and you have a delicious side dish that pairs well with the other dishes.

carrots and asparagus

Sheet Pan Easter Dinner Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

Ham Steak

  • 1 pound ham steak
  • 3 tablespoons light brown sugar
  • 7 ounce can of pineapple slices in pineapple juice
  • 1/2 tablespoon pineapple juice
  • 1/2 teaspoon Dijon mustard

Scalloped Potatoes

  • 3/4 pounds Yukon Gold potatoes, thinly sliced
  • 1 tablespoon butter, unsalted
  • 1 tablespoon all-purpose flour
  • 1 cup half and half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste
  • 1/4 cup extra-sharp cheddar cheese
  • 2 tablespoon fresh grated parmesan cheese

2nd Sheet Pan Ingredients

Carrots

  • 1/2 pound carrots, peeled and sliced
  • 1 tablespoon butter, unsalted & melted
  • salt, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme

Asparagus

  • 1/2 pound asparagus, (trimmed)
  • 3/4 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons fresh grated Parmesan cheese

For Serving (optional)

  • Grated Parmesan cheese
  • Fresh chopped parsley
sheet pan easter dinner with ham and scalloped potatoes

INSTRUCTIONS

Preheat oven to 425°F (220°C). Lightly grease two rimmed baking sheets with nonstick cooking spray or line with parchment paper or aluminum foil.

Ham:

In a small bowl, stir together brown sugar, pineapple juice, and Dijon mustard. Place the ham steak on one side of the first sheet pan.

Spoon half of the glaze mixture over the ham steak. Reserve the other half to brush on during the last 5 minutes of baking. Then place the pineapple slices on top and next to the ham if needed.

Scalloped Potatoes:

In a large skillet over medium heat, add the butter. Once melted and bubbling, whisk in the flour and allow to cook for 30 seconds.

Pour in the half and half, whisking until no clumps remain. Season with salt, pepper, onion powder, and garlic powder. Then stir to combine and bring the mixture to a boil.

Once boiling, lower the heat and allow it to simmer for a few minutes until the sauce has thickened slightly. Add the potatoes, cover and cook for 10-12 minutes. Stir occasionally.

Transfer the potatoes to the tray with the ham and spread them out into an even layer. It is okay if the edges overlap slightly.

Spoon any leftover sauce on top of the potatoes. Top with cheddar and parmesan cheeses.

*I find it best to use foil on the sheet pan to create a barrier between the potatoes and ham. However, if you don’t prefer to use foil on the sheet pan you can place the potatoes in a shallow dish on top of the sheet pan.

Or simply allow the cheesy sauce to creep over to the ham steak as it bakes. It will only add more flavor to the meat.

Easter dinner plate

Carrots:

Arrange the carrots on half of the second baking sheet. Then drizzle the carrots with melted butter and season with salt and garlic powder. Toss to coat and then spread the carrots out in a single layer.

Asparagus:

Place the asparagus on the baking sheet next to the carrots. Drizzle the spears with olive oil and season with salt, pepper, and garlic powder.

Toss to coat and then spread the spears out into a single layer. Sprinkle the top with freshly grated parmesan cheese.

Baking Instructions

Place the ham and potato baking sheet in the oven and bake for 8 minutes. Then add the second sheet pan with carrots and asparagus in the oven and continue to bake for 12-15 minutes or until the vegetables are fork tender and the ham steak is heated through.

During the last 5 minutes of baking use the remaining glaze to brush over top of the pineapple slices and ham steak.

Serve immediately and garnish with additional grated Parmesan cheese and/or chopped fresh parsley.

Enjoy! Mary

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To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com

sheet pan easter dinner featured

Sheet Pan Easter Dinner Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make an entire Easter dinner for two on two sheet pans. A simple and easy recipe that includes ham, scalloped potatoes and roasted carrots and asparagus.

Ingredients

Carrots

  • 1/2 pound carrots, peeled and sliced
  • 1 tablespoon butter, unsalted & melted
  • salt, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme

Scalloped Potatoes:

  • 3/4 pounds Yukon Gold potatoes, thinly sliced
  • 1 tablespoon butter, unsalted
  • 1 tablespoon all-purpose flour
  • 1 cup half and half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste
  • 1/4 cup extra-sharp cheddar cheese
  • 2 tablespoon fresh grated parmesan cheese

For the Garlic Parmesan Asparagus:

  • 1/2 pound asparagus, (trimmed)
  • 3/4 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons fresh grated parmesan cheese

Ham:

  • 1 pound ham steak
  • 3 tablespoons light brown sugar
  • 7 ounce can of pineapple slices in pineapple juice
  • 1/2 tablespoon pineapple juice
  • 1/2 teaspoon Dijon mustard

For Serving (optional)

  • Grated Parmesan cheese
  • Fresh chopped parsley

Instructions

  1. Preheat oven to 425°F (220°C). Lightly grease two rimmed baking sheets with nonstick cooking spray or line with parchment paper or aluminum foil.

Ham:

  1. In a small bowl, stir together brown sugar, pineapple juice, and dijon mustard. Place the ham steak on the edge of the first sheet pan. Spoon half of the glaze mixture over the ham steak. Reserve the other half to brush on during the last 5 minutes of baking. Place the pineapple slices on top and next to the ham if needed.

Scalloped Potatoes:

  1. In a large skillet over medium heat, add the butter. Once melted and bubbling, whisk in the flour and allow to cook for 30 seconds.
  2. Pour in the half and half, whisking until no clumps remain. Season with salt, pepper, onion powder, and garlic powder. Stir to combine and bring to a boil.
  3. Once boiling, lower the heat and allow to simmer for a few minutes until the sauce has thickened slightly. Add the potatoes, cover and cook for 10-12 minutes. Stir occasionally.
  4. Transfer the potatoes to the tray with the ham and spread out into an even layer. Spoon any leftover sauce on top of the potatoes. Top with cheddar and parmesan cheeses.

Carrots:

  1. Arrange the carrots on same baking sheet as the asparagus. Drizzle the carrots with melted butter and season with salt and garlic powder. Toss to coat and spread in a single layer.

Asparagus:

  1. Place the asparagus on one half of the other baking sheet. Drizzle the spears with olive oil and season with salt, pepper, and garlic powder. Toss to coat and spread out into a single layer. Sprinle the top with freshly grated parmesan cheese.

Ham:

  1. In a small bowl, stir together brown sugar, pineapple juice, and dijon mustard. Place the ham steak on the sheet pan with the scalloped potatoes. Spoon half of the glaze mixture over the ham steak. Reserve the other half to brush on during the last 5 minutes of baking. Place the pineapple slices on top and next to the ham if needed.
  2. Baking Instructions:

    Place the ham and potato baking sheet in the oven and bake for 8 minutes. Then add the second sheet pan with carrots and asparagus in the oven and continue to bake for 12-15 minutes or until the vegetables are fork tender and the ham steak is heated through.

    Garnish and serve warm.

Notes

Recipe provided iCookfortwo.com

Nutrition Information
Yield 2
Amount Per Serving Calories 1173Total Fat 53gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 23gCholesterol 215mgSodium 4113mgCarbohydrates 109gFiber 12gSugar 51gProtein 69g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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