Sheet Pan Easter Dinner

Herbed ham, roasted root vegetables, asparagus and scalloped potatoes bake together on a sheet pan to make an easy Easter dinner. This meal serves 2 or 4 people.

ham, scalloped potatoes, asparagus and root vegetables on a white plate

Easter dinner doesn’t have to be difficult. If you’re cooking for only two or four people, then this sheet pan dinner comes easily. Everything bakes on one pan for a filling, wholesome and comforting meal.

The entire meal comes together in less than 1 hour and 30 minutes. However, the prep is easy because you can prep the side dishes while the ham is baking.

This recipes makes a complete Easter dinner with the following entree and sides. Add some dinner rolls and carrot cake for dessert for even more goodness.

  • Mustard and Herb Ham
  • Scalloped Potatoes
  • Roasted Root Vegetables
  • Roasted Asparagus
ingredients for the easter sheet pan on a white backdrop

Ingredients You Need

For the Ham:

  • Fully cooked boneless spiral ham – about 5 pounds will serve 4 people. You can use a smaller ham if serving less than four.
  • Seasonings – Dijon mustard, olive oil, lemon, garlic and thyme add flavor. You can substitute with other seasonings, as desired.

For the Scalloped Potatoes:

  • Yukon gold potatoes – You can substitute with white potatoes, but gold potatoes provide a texture that is nice and creamy.
  • Heavy cream – You can substitute with half and half.
  • Cheese – Use a mixture of Parmesan, gruyere and fontina cheese. You can substitute the cheese for cheddar, if needed.
  • Seasonings – Garlic, thyme and salt add additional flavor.

For the Roasted Root Vegetables:

  • Vegetables – We use a mixture of carrots, parsnips and beets. You can substitute for more of one or omit one completely.
  • Seasonings – Olive oil, garlic, rosemary and salt are simple seasonings that yield great flavor.

For the Roasted Asparagus:

  • Asparagus
  • Seasoning – Olive oil and salt are all that is needed to season the asparagus.
mixing ingredients together in bowl

Expert Tips

  • We always fit everything for this Easter dinner one sheet pan, however it might be a tight fit. If the sheet pan is overloaded, you can spread out the ingredients on to two sheet pans. One pan with the ham and potatoes, the other pan with the vegetables.
  • Make sure to use a fully cooked boneless ham. The ham needs to cook for about 15 minutes per pound of meat. Adjust the bake time for a smaller or larger ham. Cook the ham until it reaches an internal temperature of 145 degrees Fahrenheit on an instant read thermometer.
  • Use a mandolin to slice the Yukon gold potatoes so that they’re super thin. If you don’t have a mandolin, you can use a knife.

Cooking for 2 people instead of 4: The entire recipe serves four people, however you can cut the recipe in half or adjust it down slightly to serve only 2 people. Or you can save the remaining servings as leftovers.

ham, root vegetables, asparagus and potatoes on a sheet pan before baking in the oven


Store leftovers in a sealed container in the refrigerator for up to 3 days. It is best to separate the ham and the vegetables into different containers.

To reheat, warm in the microwave or in the oven until heated through.

easter dinner on a sheet pan after baking

More Easter Recipes

easter dinner on a sheet pan after baking

Sheet Pan Easter Dinner

Yield: 4
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Everything for this meal cooks on a sheet pan in the oven. It can be made to serve two or four people.
5 from 3 votes


For the Mustard and Herb Ham

  • 1 small spiral ham, (about 5 pounds)
  • 1/2 cup dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1/2 lemon , juiced
  • 2 large garlic cloves, minced
  • 1 teaspoon fresh thyme, minced

For the Scalloped Potatoes

  • 2 large Yukon gold potatoes, thinly sliced
  • 1/3 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon kosher salt
  • 1 cup grated gruyere , or fontina cheese

For the Roasted Root Vegetables

  • 2 large carrots, sliced into small pieces, about 1" wide
  • 2 parsnips, sliced into small pieces, about 1" wide
  • 2 to 3 small beets, quartered into small pieces, about 1-2"
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary, minced
  • 1 teaspoon kosher salt

For the Asparagus

  • 1 pound asparagus, with the bottom 1-2" removed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt


Bake the Ham

  • Heat the oven to 350 degrees Fahrenheit.
  • In a small bowl, whisk together the mustard, olive oil, lemon juice, garlic and thyme.
  • Place the ham on the sheet pan and pour half of the mixture over the ham. Cover it with foil. Bake for 1 hour.

Make the Scalloped Potatoes (While the ham is baking)

  • Combine the potatoes, cream, Parmesan, garlic, thyme and salt in a large microwave safe bowl. Microwave for 5 minutes, or until the potatoes are soft. Set aside until ready to use.

Make the Roasted Root Vegetables (While the ham is baking)

  • Combine all of the ingredients in a large bowl and set aside until ready to use.

Make the Asparagus (While the ham is baking)

  • Combine the asparagus, olive oil and salt in a small bowl and set aside until ready to use.

Baking Everything Together

  • After the ham bakes for 1 hour, remove the foil from the ham and top with the rest of the mustard sauce.
  • Create a foil boat about the size of 1/4th of the sheet pan. Add the scalloped potatoes to the foil boat and set it on the sheet pan. Top with grated gruyere or fontina cheese. Add the roasted root vegetables to another quarter of the sheet pan and the asparagus to the final quarter.
  • Roast for another 30 minutes or until the ham has reached an internal temperature of 145 degrees Fahrenheit.


SPLIT INTO TWO PANS: If the vegetables are taking up too much of the baking sheet, you can move the vegetables to a second sheet pan. Cook the ham and potatoes on the middle rack and the vegetables on the bottom rack of the oven. 
ADJUST OVEN TEMP: If you want to speed up the cook time, you can bake the vegetables, asparagus and potatoes with the ham during the last step at 425 degrees for 15 to 20 minutes minutes (instead of 350 degrees for 30 minutes). However, cooking the ham at a higher temperature may cause the mustard sauce to brown or burn. Keep your eye on the ham while baking. 
FOR TWO SERVINGS: If you want to cut the recipe back to serve two people, cut all of the ingredients in half. 
ALTERNATE COOKING METHOD FOR POTATOES: You can also cook the potatoes on the stove top, by warming all of the ingredients over medium low heat, except the potatoes, in a medium saucepan. Once the sauce is warm, add the sliced potatoes, cover and cook for 10 to 15 minutes, until potatoes are fork tender. You may need to add some additional cream. Check to make sure mixture doesn’t burn.


Calories: 556kcal, Carbohydrates: 42g, Protein: 21g, Fat: 36g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 2098mg, Potassium: 1128mg, Fiber: 11g, Sugar: 9g, Vitamin A: 7624IU, Vitamin C: 48mg, Calcium: 550mg, Iron: 5mg
Course: Main Course
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

2 comments on “Sheet Pan Easter Dinner”

  1. What a wonderful idea for me to bring to the nursing homes when I volunteer, I am going to do this for Memorial Day weekend and surprise everyone I love the ingredients you’ve used as well! great idea!!!

  2. This is a brilliant idea. I especially love how you used the foil to make a separate compartment! So delicious.

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