Sheet Pan Easter Dinner

Make Sheet Pan Easter Dinner for a festive, hands-off meal with glazed ham, pineapple, roasted sprouts, and crispy potatoes.

Ingredients

• 1 ham steak, cut in quarters* ($3.96)
• 1 lb Brussels sprouts, halved ($2.97)
• 2 Yukon gold potatoes, ¼ inch slices (1 lb) ($1.06)
• 1 tsp olive oil ($0.07)
• ¼ tsp salt ($0.01)
• ⅛ tsp freshly cracked black pepper ($0.02)
• ¼ cup brown sugar ($0.21)
• 1 tsp Dijon mustard ($0.02)
• ¼ tsp garlic powder ($0.01)
• ¼ tsp onion powder ($0.01)
• ½ tsp pumpkin pie spice ($0.09)
• 1 can pineapple rings in juice (reserve 1/8 cup of the juice) ($1.97)
• ⅛ cup pineapple juice (reserved from the canned pineapple) ($0.00)

Instructions

Step 1: Prep the proteins and produce

Preheat the oven to 375℉. Trim and cut the ham steak into four quarters so each piece is a neat, even slab; halve the Brussels sprouts to expose the tight inner leaves; and slice the Yukon gold potatoes into uniform 1/4-inch rounds so they roast evenly. Keep everything grouped and tidy on the work surface so the visual rhythm of the sheet pan will read cleanly later.

Step 2: Season the potatoes

Place the potato slices into a mixing bowl and drizzle with the teaspoon of olive oil, then sprinkle the 1/4 teaspoon salt and 1/8 teaspoon freshly cracked black pepper. Toss gently until each slice is lightly coated and glossy—aim for a thin film of oil that will encourage crisp golden edges without becoming greasy.

Step 3: Start the first roast

Arrange the seasoned potato slices across roughly one-third to one-half of a parchment-lined rectangular sheet pan in a single layer so edges can brown. Slide the pan into the preheated oven and roast the potatoes for about 20 minutes, until the undersides show the first stage of caramelization and the centers are beginning to soften.

Step 4: Mix the glaze

While the potatoes roast, whisk together the brown sugar, Dijon mustard, garlic powder, onion powder, pumpkin pie spice, and the reserved pineapple juice into a thick, shiny paste. The mixture should be viscous enough to cling to the ham and pineapple but loose enough to brush—think glossy caramel with a slightly spiced scent.

Step 5: Toss the Brussels sprouts

Use the same mixing bowl that held the potatoes so it picks up the leftover oil and seasoning; add the halved Brussels sprouts and toss until they are lightly coated. This little carryover of flavor will help them brown faster and marry their savory notes to the sweeter glazed ham.

Step 6: Assemble and glaze the pan

Pull the potatoes from the oven and flip each slice so the golden side faces up. Arrange the ham quarters on the empty side of the same rectangular, parchment-lined sheet pan, nestling a pineapple ring atop each ham piece and allowing some overlap between ham slices—it’s rustic and fine. Using a pastry brush, paint every surface of the ham and pineapple with the glaze, letting it bead and gloss; place the tossed Brussels sprouts into the remaining space on the pan. Make sure the pastry brush and the small bowl of glaze remain visible nearby for continuity.

Step 7: Roast to finish and serve

Return the fully assembled sheet pan to the oven and roast everything together for 20–25 minutes until the ham edges are slightly caramelized, the pineapple rings have browned and sizzled with sticky glaze, the Brussels sprouts are tender with crisped outer leaves, and the potatoes have deep golden, crispy edges with soft interiors. Transfer the rectangular pan back to the white painted pine surface and serve straight from the pan—this is a simple, convivial finish that keeps the warm juices and glaze intact.

Notes

• Use a rimmed sheet pan to catch drips and allow proper browning.
• Reserve some glaze to brush near the end to avoid burning the sugar.
• Slice potatoes uniformly for even roasting and crisp edges.
• Store components separately if you plan to repurpose leftovers for best texture.