Easy Sheet Pan Easter Dinner

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Easy Sheet Pan Easter Dinner  – simplify your upcoming holiday with this super simple Easter dinner that comes together in one hour and on two sheet pans! Yes, you read that right. An entire meal that is perfect for a family of 4! Or if you’re a family of 2 & enjoy leftovers like my husband and me.

Pineapple ham with a brown sugar glaze, cheesy scalloped potatoes, garlic butter carrots, and garlic parmesan asparagus.

White plate filled with ham, cheesy potatoes, asaparagus, and carrots.


Easter last year was very different for a lot of us. We spent this holiday (and the many that followed) apart from our families as it wasn’t safe to see loved ones. This year will be no different and that’s ok! We are still waiting until it is safe for all of us to be together and therefore we will happily rely on video chats and phone calls as my husband and I enjoy this feast together as a couple at home!

Maybe our pup, Benson, will get a scrape or two if he’s lucky.

So if your holiday is going to be much like ours for a second year in a row, where its only going to be 2-4 of you, then this Easy Sheet Pan Easter Dinner is the perfect feast for you and your family.

Two sheet pans filled with easter dishes: carrots, asparagus, scalloped potatoes, and ham.


With the exception of a skillet, everything comes together and bakes on two sheet pans. That’s it. And in 1 hour

Sounds too good to be true, doesn’t it? It’s not! The key to making 4 dishes is to stagger the baking times a bit. The ham and potatoes will spend a bit more time hanging out in the oven than the veggies will. And if you add pre-cooked biscuits or rolls, simply add them when you add the sheet pan of vegetables! Easy peasy.

Keep in mind, some rolls or biscuits may require less time to bake. Or more time if they’re coming straight from the freezer. Plan accordingly and it will still be the easiest Easter dinner you’ve ever made!

If you’re looking to make homemade rolls, try my Easy Homemade Dinner Rolls recipe and thank me later.

Sheet pan of asparagus garnished with freshly grated parmesan cheese.


Full recipe with directions can be found in the printable recipe card below. Simply scroll down! 🙂

  • Seasonings: salt, pepper, garlic powder, onion powder, thyme (optional)
  • Dairy: half and half, unsalted butter, extra-sharp cheddar cheese, parmesan cheese
  • Veggies: yukon gold potatoes, carrots, asparagus
  • Olive oil
  • All-purpose flour
  • Smoked ham steaks
  • Pineapple slices
  • Light brown sugar
  • Dijon mustard
  • Your favorite pre-baked bread or rolls

Sheet pan filled with sliced carrots garnished with thyme and parmesan cheese.


Contrary to traditional Easter meals, you do not need to buy an entire ham to enjoy ham on Easter. Smoked ham comes fully cooked when you buy it, no matter the size. So all you’re essentially doing when you place it into the oven is warming it back up while crisping up the edges and the outside with a brown sugar glaze. 

But if you’d like to take the traditional route for Easter and you have a large crowd to feed, try my Orange Brown Sugar Glazed Ham recipe and simply double or triple the side dishes in this recipe!

For this sheet pan meal, I recommend buying a half-ham. But you can always buy ham steak or ham slices to cut down on prep time. I prefer to slice my own so that I have a bit thicker of slices than the store-bought pre-sliced hams. It’s completely up to your preference! The thinner the slices – the crispier the edges and less time spent cooking.

The scalloped potatoes are one of my favorite sides to this meal, but that goes without saying. They’re creamy and loaded with cheese! What’s not to love about that? Although the carrots are a close second. I recommend using a mandolin slicer to get thin and even slices to ensure the potatoes are cooked through. No one wants a surprise crunchy bite of potatoes at dinnertime!

Sheet pan lined with aluminum foil holding scalloped potatoes.

Easy cheesy goodness with that perfectly crisp topping! Yum! We garnish ours with some parsley, but thyme or basil works well, too!

Have leftover ham you don’t know what to do with?  Cut them into small bite-sized pieces and toss them into a casserole! One of my husbands favorites is my Cheesy Broccoli Ham Casserole. Super simple to make, full of flavor and very filling.



Carrots: You can use any carrots you wish – regular or baby carrots. Baby carrots are great if you’re looking to cut back on prep time (peeling and slicing). If using regular carrots, make sure to slice into bite-sized pieces to lower the time spent in the oven.
Asparagus: Purchase asparagus that is not too thin, but also not too thick. The thicker spears will taste woody. If they are too thin, they will shrivel up and cook faster than the carrots. But don’t stress over it! If the spears are done, but the carrots are not – simply remove them from the pan to a separate dish and cover to keep warm while the carrots continue to roast.
Potatoes: You can absolutely use red skin potatoes instead of yukon gold without sacrificing flavor. If you don’t have half and half, use whole milk or heavy cream. We prefer the extra flavor punch from extra-sharp cheddar cheese, but you can use regular cheddar cheese and even gruyere cheese.


Glaze: If you’re like us and enjoy the extra glaze on the ham – have some extra on the side to brush on towards the end of baking. The glaze will cook down and off of the ham while it bakes, so I recommend having extra to brush on the last 5 minutes of baking for an extra bit of flavor!
Rolls: If serving with rolls, you can add any pre-baked rolls the last 5 minutes of baking. If using frozen, I recommend thawing and/or baking according to the package instructions. If looking for homemade rolls, you can try my Easy Homemade Dinner Rolls recipe. Very easy to make, fluffy and warm on the inside and perfect to use to wipe up any leftover sauce or glaze on your plate!


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White plate filled with ham, cheesy potatoes, asaparagus, and carrots.

Easy Sheet Pan Easter Dinner

5 from 1 vote
Easter dinner - SIMPLIFIED! Pineapple ham with a glaze, scalloped potatoes, garlic butter roasted carrots, and garlic parmesan asparagus -- all cooked within an hour on TWO SHEET PANS!
Print Recipe Rate Recipe
Course: Main Course, Main Dish
Cuisine: American
Keyword: Easter, Easter Dinner, Easter Recipes, Easy Sheet Pan Easter Dinner
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 833kcal
Author: Samantha Buckner


For the Garlic Butter Carrots:

  • 1 pound carrots, (peeled and sliced)
  • 2 tablespoons unsalted butter, (melted)
  • 1/2 teaspoon salt, (more or less - to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme, (optional)

For the Scalloped Potatoes:

  • 1 1/2 pounds yukon gold potatoes, (thinly sliced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half and half
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper, (to taste)
  • 1/2 cup extra-sharp cheddar cheese, (or regular sharp cheddar cheese -freshly grated)
  • 1/4 cup freshly grated parmesan cheese

For the Garlic Parmesan Asparagus:

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

For the Ham:

  • 2 pounds ham steaks, (thickly sliced)
  • 6 tablespoons light brown sugar
  • 14 ounce can of pineapple slices, (in pineapple juice)
  • 1 tablespoon pineapple juice, (extra if needed)
  • 1 teaspoon dijon mustard


  • bread of choice - baguette pictured
  • parmesan cheese, (for asparagus)
  • freshly chopped thyme, (for carrots and/or asparagus)
  • freshly chopped parsley, (for potatoes)


  • Preheat oven to 425 degrees F. Lightly grease two rimmed baking sheets with nonstick cooking spray or line with foil/parchment paper.
    I recommend lining the sheet pan that will have the potatoes and ham on it with foil. Fold up the edges between each to create a divider between the two.
    Set both sheets aside.

For the 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. Stir to combine and bring to a boil.
  • 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 occassionally.
  • Transfer the potatoes to the prepared foil tray and spread out into even layers. Spoon any leftover sauce overtop of the potatoes. Top with cheddar and parmesan cheeses.

For the Asparagus:

  • Place the asparagus on one half of the other baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat and spread out into a single layer if you can. Top with freshly grated parmesan cheese.

For the Carrots:

  • Arrange carrots on the baking sheet opposite of the asparagus. Drizzle with melted butter and season with salt and garlic powder. Toss to coat and spready out into a single layer.

For the Ham:

  • In a small bowl, stir together brown sugar, pineapple juice, and dijon mustard.
    If the mixture is too thick, add 1/2 tablespoon more of pineapple juice. If the mixture is too thin, add 1/2-1 additional tablespoon of light brown sugar.
    You want to have a consistency that you can brush or spoon over the ham steaks.
    If you like to have a little extra glaze on top, as the glaze will cook down and off the sides of the ham, I recommend doubling the glaze and reserving half to brush on the last 5-7 minutes of baking time. This is what we do and it adds so much extra flavor!
  • Arrange the ham and pinapple slices into a row next to the scalloped potatoes. Brush the brown sugar mixture overtop.


  • Place both sheet pans into the oven on separate racks. Bake the carrots and asparagus for approximately 13-15 minutes, or until fork-tender. Allow the ham and potatoes to bake for 20-23 minutes.
  • 3-5 minutes before the ham and potatoes are done, add sliced baked bread/rolls of choice to warm. Time will be dependent on the size of the bread, as well as if they are frozen.
    Bake according to the package instructions.
  • Garnish and serve warm.
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Serving:1serving || Calories:833kcal || Carbohydrates:84g || Protein:53g || Fat:34g || Saturated Fat:17g || Polyunsaturated Fat:0g || Monounsaturated Fat:1g || Trans Fat:1g || Cholesterol:153mg || Sodium:2597mg || Potassium:1597mg || Fiber:10g || Sugar:37g || Vitamin A:20839IU || Vitamin C:48mg || Calcium:477mg || Iron:5mg
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
White plate filled with ham, cheesy potatoes, asaparagus, and carrots. Two sheet pans filled with ham, scalloped potatoes, asparagus, and carrots.
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