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

Easy Sheet Pan Easter Dinner

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!
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.


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