Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated? If you’ve ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you’re not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals. We’re sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference. By the end of this episode, you’ll discover: A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetop A popular Nigella Lawson’s tray bake that highlights spring produce How to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinners If you’re looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Chicken and pea tray bake from Nigella Lawson Liz’s roasted broccoli salad by Pinch of Yum Rainbow veggie sheet-pan with green tahini sauce by Jenn Eats Good Sheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52 Sheet-pan eggs and veggies by Ali Slagle for Food 52 Puttanesca fish tray bake by Recipe Tin Eats Viral sheet-pan Doner Kebab from Feel Good Foodie Chili-stuffed poblano peppers from Taste of Home Other recipes: Rainbow salad Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!