Easter Dinner On Two Sheet Pans Recipes

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon black pepper together in a large bowl. Add 3/4 cup of the cream and stir with a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.
• Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
• Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered.
• Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
• Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
• Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.
• Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
• To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Butter half of a sheet pan crosswise with 1 tablespoon of the softened butter.
• Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, chestnuts, sage, thyme, 3/4 teaspoon salt and a few grinds of pepper and bring to a simmer. Turn off the heat and set aside.
• Whisk the egg in a large bowl, add the bread cubes and the vegetable mixture and stir to combine. Transfer the stuffing mixture to the buttered half of the prepared sheet pan, spreading it in an even layer over just the buttered part of the pan. Dot the stuffing with 2 tablespoons butter cut into small cubes.
• Generously sprinkle the turkey breasts on both sides with salt and pepper and put them skin-side up on the other half of the sheet pan next to the stuffing. Rub the skin with 2 tablespoons of the butter.
• Combine the Brussels sprouts, bacon, olive oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Toss to coat and spread out over half of the second sheet pan. Prick the sweet potatoes all over with a fork and arrange them on the other half of the sheet pan next to the Brussels sprouts. Combine the cranberries, sugar and orange zest in a small ovenproof ceramic baking dish, then cover with foil and put on the sheet pan next to the sweet potatoes.
• Put the sheet pan with the turkey and stuffing on the rack in the upper third of the oven, and put the second sheet pan on the rack in the lower third. Cook 30 minutes, then remove both pans from the oven. Stir the Brussels sprouts and cranberry sauce once or twice, mashing the cranberries with the side of the spoon. Tent the stuffing with foil if it has started to brown too quickly. Rotate the pans but return them to their same racks. Continue cooking until the turkey skin is golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, 20 to 30 minutes more. At this point the potatoes should be tender, the stuffing browned in some areas, the Brussels sprouts browned and tender, and the cranberries softened and bubbling. (If the sweet potatoes are undercooked, take them off the pan and put them back in the oven directly on the rack to continue cooking until tender, up to 10 minutes more.)
• Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Remove the foil from the cranberry sauce and set aside to cool. Use a fork to combine the remaining 2 tablespoons butter and the brown sugar in a small bowl. Split the sweet potatoes, fluff with a fork and stir in the butter and brown sugar mixture; sprinkle with salt. Top with the marshmallows and return to the pan with the Brussels sprouts. Put the dinner rolls on the same pan and return to the oven to warm the marshmallows and rolls, 3 to 5 minutes. Carve the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy.

Steps:

• Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
• Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
• Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
• Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
• Once lamb has marinated, place lamb racks onto the empty baking sheet.
• Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
• Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.