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
Scale
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.
