One-Pan Roast Dinners

One Pan Dinner - Bentology - Portion Perfect

Single pan roast supper with sausage, broccoli, beans, carrots and potatoes

Nothing says simple like one-pan suppers.

And if they taste just as great the next day, so much the better.

The idea of roasting an entire meal in one pan is appealing as a time and energy saver, but it's also a water-wise way of preparing dinner since clean-up is such a breeze.

We recently stumbled upon The Food Network's ten flat-sheet dinner menu ideas that you can prep ahead and cook all at once. Score!.

The bottom line here is: The trick is in the timing and parchment paper is your friend.

Here's our first attempt, with our bento, below, for the next day.


  • Pre-cooked artisanal Italian sweet sausages
  • Russet potatoes
  • Carrots
  • Green beans
  • Broccoli
  • 2 tablespoons olive oil
  • 1/4 cup Panko, Japanese style breadcrumbs
  • 1/2 teaspoon dried rosemary

How to

  1. Preheat oven to 425º.
  2. Lay parchment paper down on a baking pan, add panko, place tray in oven, and heat for 2 mins.
  3. Remove tray from oven, remove panko from pan, and set aside.
  4. Season veggies with olive oil, salt, pepper and rosemary.
  5. Place potatoes and carrots in pan, cover with tin foil, and place pan in oven for 15 minutes.
  6. Remove pan from oven, remove foil cover from pan, and return pan to oven for 15 minutes.
  7. Remove pan from oven, and add green beans, return it to oven, roast for 5 minutes.
  8. Remove pan from oven and add broccoli and sausages, roast for another 8-10 minutes.

If you have any frozen veggies or greens that you'd like to roast, wrap them in foil with room for steam to keep veggies like broccoli  and potatoes from getting soggy instead of nice and crispy. This is also a great way to roast squash and other yummy veggies for delicious summer salads.

Let us know how it works for you!

One Pan Dinner - Leftovers - Portion Perfect - Bentology

Anna Dietze
Anna Dietze


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