Sheet Pan Easter Dinner

This easy Sheet Pan Easter Dinner is a complete holiday meal made in under an hour. Perfect for small gatherings, with minimal prep and easy cleanup! The post Sheet Pan Easter Dinner appeared first on Budget Bytes.

Apr 14, 2025 - 15:31

I’m all about the sheet pan dinners these days! This Sheet Pan Easter Dinner is particularly handy because it makes preparing your Easter dinner a breeze! Not to mention, it’s going to give your bank account the break it deserves. Loading up on vegetables like potatoes and Brussels sprouts means you can stretch the ham steak further to create 4 hearty servings. It really couldn’t be any easier to make a full meal for the holidays in less than an hour with minimal prep!

Overhead view of a sheet pan Easter dinner.

Easy Sheet Pan Easter Dinner Recipe

Want to serve up an easy Easter dinner this year but don’t want to cook a whole baked ham? This sheet pan meal is perfect for a small group—no giant roast, no mountain of dishes, and no stress. I use a ham steak to keep things simple and affordable, then glaze it with sweet pineapple juice, brown sugar, and warm spices for a holiday-worthy meal that comes together all in one pan. I think this delicious sheet pan Easter dinner is a complete meal as-is, but you can definitely add an extra side or two to make it go further!

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Sheet Pan Easter Dinner

This easy Sheet Pan Easter Dinner is a complete holiday meal made in under an hour. Perfect for small gatherings, with minimal prep and easy cleanup!

Course Dinner, Main Course

Cuisine American

Total Cost $10.40 recipe / $2.60 serving

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (¼ ham steak per person + ½ cup of each veggie)

Calories 285kcal

Author Jess Rice

Equipment

Sheet Pan
Parchment Paper

Ingredients

1 ham steak, cut in quarters* $3.96
1 lb Brussels sprouts, halved $2.97
2 Yukon gold potatoes, ¼ inch slices (1 lb) $1.06
1 tsp olive oil $0.07
¼ tsp salt $0.01
⅛ tsp freshly cracked black pepper $0.02
¼ cup brown sugar $0.21
1 tsp Dijon mustard $0.02
¼ tsp garlic powder $0.01
¼ tsp onion powder $0.01
½ tsp pumpkin pie spice $0.09
1 can pineapple rings in juice (reserve 1/8 cup of the juice) $1.97
⅛ cup pineapple juice (reserved from the canned pineapple) $0.00

Instructions

Preheat oven to 375℉. Cut the ham steak into quarters, halve the Brussels sprouts, and slice the potatoes into 1/4" slices.
Add the sliced potatoes to a bowl and toss with olive oil, salt, and pepper.
Arrange the seasoned potatoes across 1/2 to 1/3 of a parchment-lined baking sheet. Bake potatoes for 20 min.**
Meanwhile, mix together the brown sugar, Dijon mustard, garlic powder, onion powder, pumpkin pie spice, and reserved pineapple juice to form a thick paste. Set aside for now.
Toss the sliced Brussels sprouts in the same bowl as the potatoes to pick up the leftover oil and seasonings.
After 20 minutes, pull the potatoes from the oven and flip them over. Add the ham steaks to the baking tray and top with a slice of pineapple, alternating them. It's ok if the ham slices overlap each other. Brush the top of the ham and pineapple slices with the marinade, using every drop.
Before popping the sheet pan back in the oven, add the Brussels sprouts.
Bake everything together for 20-25 min. Serve, and enjoy!

See how we calculate recipe costs here.

Notes

*I used a boneless ham steak to make this simple Easter dinner.

**It’s ok if the potatoes overlap slightly, but before the flipping step, it’s best to have them lay as flat as possible. The thin slices help them cook fast!

Nutrition

how to make a Sheet Pan Easter Dinner step-by-step photos

The ingredients to make a sheet pan Easter dinner.

Gather all of your ingredients and preheat your oven to 375℉.

Sliced ham steak, potatoes, and Brussels sprouts on a wooden cutting board.

Prep the ingredients: Start by slicing one ham steak into equal quarters. Then, slice 1 lb. of Brussels sprouts in half (removing any bruised or browned outer leaves) and slice 2 Yukon gold potatoes into 1/4″ thick slices.

Sliced potatoes in a bowl with seasonings.

Season the potatoes: Place the sliced potatoes into a bowl and drizzle over 1 tsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper. Toss to coat the potatoes.

Sliced potatoes laid on 1/3 of a sheet pan.

Bake the potatoes: Arrange the seasoned potato slices over 1/2 to 1/3 of a parchment-lined baking sheet and set the bowl aside (don’t wash it! We will use this bowl shortly for the Brussels sprouts). Don’t worry if the potatoes overlap slightly, but try to lay them as flat as possible at this point. Bake the potatoes in the preheated oven for 20 minutes.

Pineapple juice being poured into a glaze for Easter ham steaks,

Make the marinade: While the potatoes bake, you can start on the brown sugar marinade. Add ¼ cup brown sugar, 1 tsp Dijon mustard, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp pumpkin pie spice, and ⅛ cup reserved pineapple juice to a bowl and mix to form a thick paste. Keep mixing until all the sugar is dissolved. Set this bowl to one side for now.

Brussels sprouts in a bowl being tossed in oil.

Toss the sprouts: Add the halved Brussels sprouts to the same mixing bowl you seasoned the potato slices in. Toss to pick up any leftover oil and seasonings.

A spoon dripping a glaze onto sliced ham steaks and pineapple rings.

Add everything to the sheet pan: Once the potatoes have baked for 20 minutes, pull them from the oven and flip them over. Add the ham steaks to the baking tray and top with a slice of pineapple, alternating them. It’s ok if the ham slices overlap each other, as they are in this photo. Drizzle or brush the marinade over the top of each ham steak, using up every drop! Add the Brussels sprouts to the remaining space on the baking sheet.

A finished sheet pan Easter dinner after baking.

Bake: Place the sheet pan back into the oven for 20-25 minutes.

Brussels sprouts, ham and potatoes plated

Plate everything up, serve, and enjoy!

Stagger the cooking times. I’ve listed the cooking times for each component separately so you can stagger them and make sure everything cooks properly. For example, the potatoes take longer than the ham steaks, so they go in first. If anything seems to be cooking faster than expected, you can remove it from the sheet pan and set it aside until everything else is ready.
Slice the potatoes thinly. Making sure to slice the potatoes thinly will speed up their cooking time and ensure they’re fully cooked when everything else is ready. I like to cut my potatoes into ¼-inch thick slices, and I recommend you do the same.
The ham is already cooked, so you just need to heat it through. The slices will get nicely caramelized around the edges, and the pineapple will help keep them moist!
Switch out the marinade. I highly recommend you give my pumpkin spice marinade a go (pumpkin spice is just a mix of ground cinnamon, ginger, nutmeg, cloves, and allspice, which are spices that go perfectly with ham!). But you could try the glaze from our glazed ham steaks recipe for something different.
Try a different veggie. You can try swapping out the Brussels sprouts for green beans, asparagus, or portobello mushrooms (as I use in my one-pan mushroom dinner recipe). Just keep in mind that tender veggies like green beans or asparagus will likely need less cooking time. However, don’t overlook the sprouts completely if you’re not a fan! My shaved Brussels sprouts salad might be the dish that helps you fall in love with this cruciferous vegetable for the first time!

Serving Suggestions

If you’re looking to add some extra sides for Easter dinner, try our glazed carrots. They’re perfectly sweet and buttery and come together with just a few simple ingredients. A classic green bean casserole is also a must-have for any holiday meal, but I love my cheesy cabbage casserole just as much. These sides are all spring holiday go-tos in my family!

Side view of a spatula taking some Brussels sprouts from a sheet pan Easter dinner.

Storage & Reheating

Store any extras from this Easter ham sheet pan dinner in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the stovetop or just pop everything on a baking sheet and warm it in the oven until heated through. You can also microwave individual portions if you’re short on time, but the oven helps bring back a bit of that roasted texture.