If you are looking to impress with minimal fuss, this Sheet Pan Easter Dinner for a Small Crowd Recipe is an absolute game changer. It brings together tender ham glazed with a spicy-sweet raspberry chipotle sauce, golden creamy potatoes, and vibrant roasted spring vegetables all cooked on one pan. This dinner is not only a feast for the eyes but also an explosion of flavors that will elevate your Easter celebration without overwhelming your kitchen or your schedule. Whether you’re serving two or just a few close friends, this recipe hits all the right notes with an effortless elegance that makes holiday cooking joyful and totally stress-free.
Ingredients You’ll Need
Gathering a handful of fresh and pantry staples sets the stage for this delightful Sheet Pan Easter Dinner for a Small Crowd Recipe. Each ingredient plays a vital role in balancing bold flavors, creamy textures, and bright colors that make the meal sing.
- Seedless raspberry preserves: The base for the luscious ham glaze that adds fruity sweetness and a hint of tartness.
- White vinegar: A touch of acidity to balance the sweetness and brighten the glaze.
- Chipotle pepper in adobo sauce: Adds smoky heat and depth; start with half if you prefer mild spice.
- Garlic cloves: Two cloves minced for the glaze, one for the potatoes, infusing savory aroma throughout.
- Thick ham slices or ham steak: The star protein, perfect for glazing and roasting to juicy perfection.
- Yukon Gold potatoes: Creamy and buttery, ideal for creamy gratin with a crispy top.
- Heavy cream: To create a rich, velvety potato layer that melts in your mouth.
- Kosher salt and black pepper: Essential seasonings that enhance every component.
- Thyme and cayenne pepper: A herbaceous note with a subtle kick in the potato mixture.
- Gruyere cheese: Adds a nutty, melty crust that crowns the potatoes beautifully.
- Spring carrots and asparagus: Fresh and bright vegetables roasted with olive oil, salt, pepper, and lemon for a perfect contrast.
- Olive oil: Coats the vegetables for roasting to delicious caramelization.
- Lemon zest and lemon juice: Fresh citrus elements that lift the asparagus with shine and zing.
- Honey: Drizzled on veggies for a subtle sweetness that balances the lemon and salt.
How to Make Sheet Pan Easter Dinner for a Small Crowd Recipe
Step 1: Prepare the Ham Glaze
Heat your oven to 400 degrees F and start by making the ham glaze. Combine the raspberry preserves, white vinegar, chopped chipotle pepper, and two cloves of minced garlic in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook uncovered for about 10 minutes until it thickens slightly. This glaze packs a smoky, sweet punch that perfectly complements the savory ham.
Step 2: Prep the Potatoes and Cheese
While the glaze simmers, peel and thinly slice your Yukon Gold potatoes. Toss them in a bowl with heavy cream, kosher salt, black pepper, thyme, a pinch of cayenne, and one minced garlic clove. The cream and spices create a luscious base, while the cayenne adds a subtle warmth that makes this potato dish anything but ordinary. Spread this mixture into a single layer on your sheet pan and sprinkle shredded Gruyere cheese on top for a golden crust.
Step 3: Arrange the Ham and Vegetables
Place the thick slices of ham alongside the potatoes on the sheet pan. Toss the spring carrots with olive oil, salt, and pepper, and do the same with the asparagus separately, adding lemon zest, lemon juice, and honey to the asparagus. Arrange the veggies neatly on the pan so everything cooks evenly and the flavors meld beautifully. The lemon and honey on the asparagus offer a bright, sweet contrast to the smoky ham and creamy potatoes.
Step 4: Roast Everything Together
Pop the entire sheet pan into the preheated oven and roast for about 60 to 70 minutes. The potatoes should be tender and bubbly, the veggies beautifully roasted with caramelized edges, and the ham warmed through and glossy with the raspberry-chipotle glaze. Halfway through, brush the glaze generously over the ham for that shiny, flavorful finish. The sheet pan method is a lifesaver, as it simplifies cleanup and keeps all the tastes mingling joyfully.
Step 5: Final Touches
Once out of the oven, let the dish rest a few minutes to let the glaze set slightly and the cheese crisp a bit more on top. This final rest helps lock in moisture and intensify flavors before serving. You’ll be greeted with a sizzling, aromatic masterpiece that tastes far more complex than the simple ingredients suggest.
How to Serve Sheet Pan Easter Dinner for a Small Crowd Recipe
Garnishes
Fresh herbs like parsley or thyme sprigs add a pop of color and herbal brightness, perfect for sprinkled on top before serving. A light squeeze of fresh lemon juice over the asparagus right before plating enhances their bright flavor, making each bite refreshing and balanced.
Side Dishes
This robust dinner doesn’t need much, but a crisp spring salad with a light vinaigrette complements the richness wonderfully. Alternatively, a crusty artisan bread works well to soak up any extra glaze or creamy potato juices left on the plate.
Creative Ways to Present
Serve the ham sliced thick and fanned out for visual appeal, with the vegetables artistically arranged around the potatoes on a warm serving platter. Drizzling a few spoonfuls of reserved glaze over the ham at the table invites everyone to savor each flavorful bite. Simple white plates allow the vibrant colors of this sheet pan feast to shine beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors often meld even more deliciously overnight, making the next day’s meal a treat in itself.
Freezing
You can freeze portions of the ham and potatoes separately in freezer-safe containers for up to 2 months. Vegetables like asparagus and carrots are best enjoyed fresh but can be frozen if necessary, though their texture may soften upon reheating.
Reheating
Reheat leftovers in a 350 degrees F oven until warmed through to maintain the crispness of the potatoes and vegetables. Avoid microwaving if you can, as the textures suffer. A quick brush of extra glaze over the ham before reheating helps restore moisture and shine.
FAQs
Can I make this recipe for more than two people?
Absolutely! This Sheet Pan Easter Dinner for a Small Crowd Recipe scales up easily. Just multiply the ingredients accordingly and use a larger sheet pan or two pans to ensure everything cooks evenly.
What if I don’t have chipotle peppers in adobo sauce?
You can substitute with smoked paprika and a pinch of cayenne pepper to replicate the smoky heat, or omit if you prefer a milder glaze. The raspberry preserves and vinegar alone still create a delicious glaze.
Is it possible to use a different cheese for the potatoes?
Gruyere melts and flavors beautifully, but Swiss, mozzarella, or even sharp cheddar can work well if you have those on hand. Each will provide its own twist on the creamy potato gratin.
Can I prepare the ham glaze ahead of time?
Yes! The glaze can be made a day ahead and refrigerated. Just warm it gently before brushing over the ham during roasting to achieve that perfect sticky glaze.
What if I don’t have Yukon Gold potatoes?
Yukon Gold are ideal for their creamy texture, but red potatoes or fingerlings can be used instead. Just adjust roasting time slightly until they’re tender and golden.
Final Thoughts
This Sheet Pan Easter Dinner for a Small Crowd Recipe truly transforms holiday cooking into a joyful, stress-free experience. With every bite bursting with balanced flavors, vibrant colors, and comforting textures, you’ll love how easy it is to create such an impressive meal for your loved ones. Give it a try and watch how quickly it becomes your go-to recipe for special occasions and cozy celebrations.
Print
Sheet Pan Easter Dinner for a Small Crowd Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Easter Dinner for a Small Crowd is a flavorful and easy-to-make meal perfect for holiday gatherings or any cozy occasion. Featuring thick slices of ham glazed with a spicy-sweet raspberry chipotle sauce, roasted Yukon Gold potatoes gratin with Gruyere cheese, tender roasted spring carrots, and lemon-kissed asparagus, this dish combines vibrant flavors and hearty textures all baked on one pan for simplicity and convenience.
Ingredients
Ham Glaze
- 1 cup seedless raspberry preserves
- 1 & 1/2 tablespoons white vinegar
- 1/2 chipotle pepper in adobo sauce (chopped small)
- 2 cloves garlic (smashed and minced)
Ham
- 8 slices ham (thick slices or ham steak)
Potatoes Gratin
- 1 & 1/2 pounds Yukon Gold potatoes (about 5-6), sliced thin
- 1 & 1/4 cups heavy cream
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 1 clove garlic (smashed and minced)
- 1/2 cup Gruyere cheese (shredded, for topping)
Vegetables
- 1 pound spring carrots
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch asparagus (1 pound)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice (fresh)
- 2 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the entire meal on a sheet pan.
- Make Ham Glaze: In a small saucepan, combine the raspberry preserves, white vinegar, minced chipotle pepper, and smashed minced garlic. Cook over medium-high heat until it starts boiling, then reduce to medium and simmer uncovered for about 10 minutes until it thickens. Remove from heat and set aside to cool and thicken further.
- Prepare Potatoes: Thinly slice the Yukon Gold potatoes. In a mixing bowl, combine heavy cream, kosher salt, black pepper, thyme, cayenne pepper, and minced garlic. Toss the potato slices gently in this cream mixture to coat evenly.
- Assemble Sheet Pan: Arrange the coated potato slices in one section of the sheet pan, layering if needed. Sprinkle shredded Gruyere cheese over the top. Place the thick slices of ham next to the potatoes. In another section, toss the spring carrots with olive oil, salt, and pepper, and spread them out. Lastly, arrange the asparagus spears alongside, drizzled with olive oil, salt, pepper, lemon zest, lemon juice, and honey for brightness and sweetness.
- Roast Everything: Place the sheet pan in the preheated oven and roast for approximately 60 minutes until the potatoes are tender and golden, ham is heated through, and vegetables are roasted and caramelized.
- Glaze Ham and Serve: In the last 10 minutes of roasting, brush the ham slices generously with the prepared raspberry chipotle glaze, allowing it to caramelize slightly. Once done, remove from oven and let rest briefly before serving. Serve the glazed ham slices alongside the creamy potatoes and roasted seasonal vegetables for a complete festive meal.
Notes
- If you prefer less spice, start with 1/4 chipotle pepper and adjust to taste.
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- Gruyere cheese can be substituted with Swiss or mozzarella if preferred.
- For a crispier asparagus, add it later in the roasting process for the last 15 minutes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven.
