CT-SP-001 Chicken Fajitas (Sliced Chicken & Peppers)
1/2-inch strips chicken breast, bell peppers, and sliced onions
fresh 425°F (218°C) Convection 15–18 mins 8m 165°F (74°C) VIEW CT-SP-002 Smoked Sausage & Diced Potatoes
1/2-inch kielbasa coins, 1/2-inch baby potato cubes, sliced peppers
fresh 400°F (204°C) 22–25 mins 12m Potatoes fork tender VIEW CT-SP-003 Salmon Fillets & Green Beans (One-Pan Dinner)
4 × 6 oz center-cut salmon fillets and 1 lb trimmed green beans in a single layer on a half-sheet pan, no crowding
fresh 400°F (204°C) 12–14 mins No Flip 145°F (63°C) at the thickest part of the fillet VIEW CT-SP-004 Bone-In Chicken Thighs & Root Vegetables
6 bone-in skin-on chicken thighs skin-side up, arranged around 1.5 lb 1-inch chunks of potatoes, carrots, and parsnips
fresh 400°F (204°C) 32–38 mins 20m 175°F (79°C) at the joint between thigh and drumstick VIEW CT-SP-005 Bone-In Pork Chops with Apples & Onions
4 × 1-inch bone-in center-cut pork chops on a bed of 2 sliced apples and 1 sliced onion
fresh 400°F (204°C) 20–24 mins No Flip 145°F (63°C) with a 3-minute rest VIEW CT-SP-006 Sheet Pan Shrimp Boil (Shrimp, Sausage, Corn, Potatoes)
1 lb par-cooked halved baby potatoes, 12 oz sliced smoked sausage, 4 mini corn cob rounds, and 1 lb peeled raw jumbo shrimp — added in two stages
fresh 400°F (204°C) 18–22 mins (12 min sausage + potatoes + corn, then 8 min with shrimp added) 12m 145°F (63°C) shrimp; sausage is pre-cooked and only needs to heat through VIEW CT-SP-007 Brussels Sprouts & Bacon (Halved, Roasted)
1.5 lb brussels sprouts halved lengthwise and placed cut-side down, tossed with 4 slices of raw bacon cut into 1/2-inch pieces
fresh 425°F (218°C) 22–28 mins 15m — VIEW CT-SP-008 Loaded Sheet Pan Nachos (Assembled, Cheese-Melt Phase)
A single layer of tortilla chips topped with pre-cooked seasoned ground beef, black beans, and 2 cups shredded cheese blend
fresh 400°F (204°C) 6–10 mins No Flip — VIEW CT-SP-009 Spiral-Sliced Glazed Ham (Bone-In, 8–10 lb)
One 8–10 lb bone-in spiral-sliced ham (fully cooked) on a rack over a foil-lined sheet pan, cut-side down, tented with foil for the first hour
refrigerated 325°F (163°C) 10–15 mins per lb (about 1h 20m – 2h for an 8–10 lb ham) 60m 140°F (60°C) at the center, away from bone VIEW CT-SP-010 Honey-Glazed Carrots (Whole or Halved)
2 lb whole medium carrots or halved lengthwise, tossed with 3 tbsp honey, 2 tbsp butter, salt, in a single layer
fresh 400°F (204°C) 22–28 mins 15m — VIEW CT-SP-011 Roasted Zucchini Half-Moons
2 lb zucchini cut into 1/2-inch half-moons, tossed with olive oil and salt, in a single spaced-out layer on a half-sheet pan
fresh 425°F (218°C) 16–20 mins 10m — VIEW CT-SP-012 Roasted Cabbage Steaks (1-inch Thick Wedges)
One head of green or savoy cabbage cut through the core into 1-inch thick steaks, brushed with olive oil on both sides, salted, arranged in a single layer
fresh 425°F (218°C) 28–32 mins 18m — VIEW CT-SP-016 Oven-Baked Bacon (Regular-Cut Strips)
1 lb regular-cut bacon strips laid flat, not overlapping, on a foil-lined rimmed half-sheet pan
refrigerated 400°F (204°C) 18–22 mins No Flip — VIEW CT-SP-017 Roasted Broccoli Florets
1.5 lb broccoli cut into 1.5-inch florets with a bit of stem left attached, tossed with 2 tbsp olive oil and salt, in a single spaced layer on a half-sheet pan
fresh 425°F (218°C) 18–22 mins 12m — VIEW CT-SP-018 Roasted Asparagus Spears (Medium Thickness)
1.5 lb medium asparagus spears with the tough woody ends snapped off, tossed with 2 tbsp olive oil and salt, in a single crosswise layer on a half-sheet pan
fresh 425°F (218°C) 10–14 mins No Flip — VIEW CT-SP-019 Whole Baked Russet Potatoes (10–12 oz Each)
4 × 10–12 oz russet potatoes, scrubbed dry, pricked several times with a fork, rubbed with oil and coarse salt, set directly on a rimmed sheet pan (no foil wrap)
fresh 400°F (204°C) 60–75 mins 40m 205°F (96°C) at the center VIEW CT-SP-020 Roasted Cauliflower Florets
1 medium head of cauliflower (about 2 lb) cut into 1.5-inch florets, tossed with 3 tbsp olive oil and salt, in a single spaced layer on a half-sheet pan
fresh 425°F (218°C) 22–28 mins 15m — VIEW CT-SP-021 Baked Cod Fillets (1-inch Thick)
4 × 6 oz cod loin fillets about 1 inch thick, patted dry, brushed with olive oil, salted, placed on a parchment-lined sheet pan with an inch of space between fillets
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) at the thickest part of the fillet VIEW CT-SP-022 Steak Fajita Strips (Skirt or Flank, Sliced Against the Grain)
1.5 lb skirt or flank steak sliced against the grain into 1/2-inch strips, tossed with fajita seasoning and 2 tbsp oil, mixed with sliced bell peppers and onions in a single layer
fresh 450°F (232°C) 10–14 mins 7m 145°F (63°C) with a 3-minute rest for medium; pull at 130°F for medium-rare VIEW CT-SP-023 Free-Form Meatloaf (2 lb, Shaped on the Pan)
2 lb ground-beef meatloaf mixture shaped by hand into a 9 × 5 inch free-form loaf directly on a foil-lined rimmed sheet pan, not packed into a loaf pan
fresh 375°F (191°C) 55–70 mins No Flip 160°F (71°C) at the center of the loaf VIEW CT-SP-107 Broiled Turkey Meatball Subs with Provolone
Split hoagie rolls loaded with marinara, turkey meatballs, and sliced provolone
fresh 425°F (218°C) + Broil 8–10 mins No Flip 165°F (74°C) VIEW CT-SP-108 Sheet Pan Breakfast Sausage, Diced Potatoes & Baked Eggs
1/2-inch diced russet potatoes, bulk breakfast sausage, whole eggs cracked into wells
fresh 400°F (204°C) 22–24 mins 15m 160°F (egg whites set, sausage 160°F) VIEW CT-SP-109 Roasted Sheet Pan Potato Gnocchi & Bell Peppers
Shelf-stable raw gnocchi tossed dry with peppers, cherry tomatoes, and olive oil
fresh 425°F (218°C) 20 mins 10m 165°F (tender pillowy interior) VIEW CT-SP-024 Roasted Sweet Potato Cubes (1-inch)
2 lb sweet potatoes peeled and cut into uniform 1-inch cubes, tossed with 2 tbsp olive oil, 1 tsp kosher salt, and a pinch of black pepper, spread in a single spaced layer on an unlined rimmed half-sheet pan (parchment traps steam and blocks browning here)
fresh 425°F (218°C) 25–30 mins 18m — VIEW CT-SP-025 Roasted Baby Yukon Gold Potatoes (Halved)
2 lb baby (1.5-inch) Yukon Gold or creamer potatoes halved through the equator so every piece has one flat cut face, tossed with 3 tbsp olive oil, 1.5 tsp kosher salt, and cracked black pepper, arranged CUT-FACE-DOWN in a single spaced layer on an unlined rimmed half-sheet pan
fresh 425°F (218°C) 25–30 mins No Flip — VIEW CT-SP-026 Sheet Pan Italian Sausage Links & Bell Peppers
1.25 lb fresh Italian sausage links (sweet or hot, roughly 5 links) left whole, tossed on a rimmed half-sheet pan with 3 bell peppers cut into 1/2-inch strips, 1 large yellow onion in 1/2-inch wedges, 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper — sausages nestled directly on the pan among the vegetables, not on top of them
fresh 425°F (218°C) 22–28 mins 15m 160°F (71°C) — USDA FSIS safe minimum for fresh pork sausage VIEW CT-SP-027 Fresh Beef & Pork Meatballs (Baked, 1.5-inch)
About 24 hand-rolled 1.5-inch (roughly 1.5 oz each) meatballs mixed from 1 lb 80/20 ground beef + 1/2 lb ground pork with panko-and-milk panade, egg, grated Parmesan, and aromatics, spaced 1 inch apart on a parchment-lined rimmed half-sheet pan
fresh 400°F (204°C) 18–22 mins No Flip 160°F (71°C) — USDA FSIS safe minimum for all ground meat VIEW CT-SP-028 Roasted Butternut Squash Cubes (1-inch)
2 lb peeled and seeded butternut squash cut into uniform 1-inch cubes, tossed with 2 tbsp olive oil, 1 tsp kosher salt, and a few grinds of black pepper, spread in a single spaced layer on an unlined rimmed half-sheet pan
fresh 425°F (218°C) 25–30 mins 18m — VIEW CT-SP-029 Frozen Crinkle-Cut French Fries (Ore-Ida Golden Crinkles)
One 26-oz bag of frozen crinkle-cut French fries (Ore-Ida Golden Crinkles or equivalent) poured straight from the freezer onto an unlined rimmed half-sheet pan, spread in a single layer with visible space between fries — no oil, no toss, no thaw
frozen 425°F (218°C) 20–24 mins 12m — VIEW CT-SP-030 Frozen Fully-Cooked Chicken Nuggets (Tyson Fun Nuggets)
One 29-oz bag (roughly 40 nuggets) of frozen fully-cooked breaded chicken nuggets (Tyson Fun Nuggets or equivalent) poured straight from the freezer onto an unlined rimmed half-sheet pan, spread in a single layer with visible space between nuggets — no oil, no thaw
frozen 400°F (204°C) 11–13 mins 7m 165°F (74°C) — USDA FSIS reheat minimum for cooked poultry products VIEW CT-SP-031 Roasted Whole Cremini (Baby Bella) Mushrooms
1.5 lb whole cremini (baby bella) mushrooms wiped clean with a damp paper towel (never rinsed under running water), stems trimmed flush, tossed with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp cracked black pepper, spread in a single spaced layer on an unlined rimmed half-sheet pan, gill-side up
fresh 425°F (218°C) 20–25 mins 15m — VIEW CT-SP-032 Frozen French Fries (Sheet Pan)
2 lbs frozen straight-cut French fries spread across two half sheet pans (do not crowd onto one pan) in a single layer
frozen 425°F (218°C) — hot for crisping 22–28 mins (flip at 15 min) 15m — VIEW CT-SP-033 Chicken Thighs (Boneless, Skinless)
6 oz boneless, skinless thighs, unrolled flat, oiled and spaced on rimmed baking sheet
fresh 425°F (218°C) 20–25 mins No Flip 175°F (79°C) internal for tender dark meat VIEW CT-SP-034 Chicken Thighs (Bone-In, Skin-On)
Bone-in, skin-on thighs (7-8 oz each), patted dry, seasoned with kosher salt, arranged skin-up
fresh 425°F (218°C) 35–40 mins No Flip 175°F–180°F (79°C–82°C) at the bone VIEW CT-SP-035 Chicken Breast (Boneless, Skinless)
8 oz boneless skinless chicken breasts, lightly brushed with olive oil and seasoned, spaced 2 inches apart
fresh 400°F (204°C) 20–25 mins No Flip 160°F (pull) → 165°F (74°C) after 5-min rest VIEW CT-SP-036 Chicken Drumsticks (Bone-In)
Fresh chicken drumsticks, patted thoroughly dry with paper towels, tossed with oil, salt, garlic powder
fresh 425°F (218°C) 30–35 mins 18m 175°F–180°F (79°C–82°C) at bone joint VIEW CT-SP-037 Chicken Tenders (Fresh / Uncooked)
Raw chicken tenderloins, seasoned on parchment-lined sheet pan in a single flat layer
fresh 400°F (204°C) 14–16 mins 8m 165°F (74°C) internal VIEW CT-SP-038 Crispy Smoked Chicken Wings
Party chicken wings tossed with 1 tbsp baking powder and 1 tsp kosher salt per 2 lbs, placed on wire rack
fresh 425°F (218°C) 40–50 mins 25m 175°F–185°F (79°C–85°C) internal VIEW CT-SP-039 Chicken Wings (Party Wings / Flats & Drums)
Fresh flats and drumettes, oiled and seasoned with dry rub, arranged directly on heavy baking sheet
fresh 400°F (204°C) 35–45 mins 20m 175°F (79°C) internal VIEW CT-SP-040 Pork Chops (1-inch Thick, Bone-In)
1.25-inch thick bone-in center cut pork chops (8-10 oz each), seasoned with oil, salt, garlic, rosemary
fresh 425°F (218°C) 18–22 mins 10m 140°F (pull) → 145°F (63°C) medium with 3-min rest VIEW CT-SP-041 Pork Tenderloin (Whole Roast)
Pork tenderloin cut into 1-inch thick medallions, lightly oiled and arranged in a single layer
fresh 425°F (218°C) 12–15 mins 7m 145°F (63°C) internal VIEW CT-SP-042 Pork Tenderloin (Whole, 1.25 lb)
1.25 lb whole pork tenderloin, trimmed of silver skin, tucked at the thin tail, placed diagonally on pan
fresh 400°F (204°C) 20–25 mins 12m 140°F (pull) → 145°F (63°C) medium after 5-min rest VIEW CT-SP-043 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch raw beef and pork meatballs (20-24 count), evenly spaced on rimmed baking sheet
fresh 400°F (204°C) 18–22 mins 10m 160°F (71°C) internal VIEW CT-SP-044 Meatloaf (Classic 2 lb Loaf)
2 lb free-form loaf (80/20 beef & pork mix) shaped directly on foil-lined baking sheet, brushed with glaze
fresh 375°F (191°C) 50–60 mins No Flip 160°F (71°C) internal VIEW CT-SP-045 Salmon Fillet (Skin-On, Center Cut)
6-8 oz center-cut skin-on Atlantic salmon fillet, placed skin-down on parchment-lined sheet pan
fresh 425°F (218°C) 12–15 mins No Flip 145°F (63°C) internal (or 125°F for medium-rare) VIEW CT-SP-046 Salmon Fillets (Fresh Center Cut)
Fresh salmon fillets (skin-off or skin-on), brushed with olive oil, seasoned with lemon and herbs
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) internal VIEW CT-SP-047 Cod Fillet (Fresh, Oven-Baked)
Fresh Pacific or Atlantic cod fillets (1-inch thick, 6 oz each), seasoned with butter and breadcrumb topping
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) internal VIEW CT-SP-048 Cod / Haddock Fillet (Whitefish)
Haddock or cod fillets, patted dry, topped with lemon butter and seasoned breadcrumbs
fresh 400°F (204°C) 10–14 mins No Flip 145°F (63°C) internal VIEW CT-SP-049 Tilapia Fillet (Baked)
Thin fresh tilapia fillets (4-5 oz each), brushed with olive oil and seasoned with paprika and garlic powder
fresh 400°F (204°C) 10–12 mins No Flip 145°F (63°C) internal VIEW CT-SP-050 Shrimp (Roasted, Jumbo)
Large raw shrimp (21/25 count), peeled and deveined, dried thoroughly, tossed with olive oil, salt, lemon
fresh 400°F (204°C) 8–10 mins No Flip 145°F (63°C) internal VIEW CT-SP-051 Jumbo Shrimp (Peeled & Deveined)
Jumbo raw shrimp (16/20 count), peeled with tails left on, seasoned with olive oil and garlic herb rub
fresh 425°F (218°C) 8–10 mins No Flip 145°F (63°C) internal VIEW CT-SP-052 Italian Sausage Links (Oven-Roasted)
Raw Italian sausage links (sweet or hot), arranged with space between each on unlined rimmed baking sheet
fresh 400°F (204°C) 20–25 mins 12m 160°F (71°C) internal VIEW CT-SP-053 Hot Dogs (Oven-Roasted)
Standard all-beef hot dogs, spaced evenly on rimmed baking sheet, rolled to coat in light oil
refrigerated 400°F (204°C) 12–15 mins 7m 165°F (74°C) steaming hot VIEW CT-SP-054 Bratwurst Sausages (Oven-Baked, Uncooked)
Fresh uncooked bratwurst links, arranged in single layer on baking sheet without crowding
fresh 400°F (204°C) 20–25 mins 12m 160°F (71°C) internal VIEW CT-SP-055 Broccoli Florets (Roasted)
Fresh broccoli florets cut with at least one flat edge, thoroughly dried, tossed in olive oil, salt, pepper
fresh 425°F (218°C) 18–22 mins 10m — VIEW CT-SP-056 Cauliflower Florets (Roasted)
Fresh cauliflower florets sliced into 1/2-inch thick slabs or flat-bottomed pieces, tossed in oil and spices
fresh 425°F (218°C) 22–26 mins 12m — VIEW CT-SP-057 Asparagus Spears (Roasted)
Medium asparagus spears, woody bottoms snapped off, spread in a single uncrowded layer, oiled and salted
fresh 425°F (218°C) 10–14 mins No Flip — VIEW CT-SP-058 Green Beans (Roasted)
Fresh green beans, stem ends trimmed, thoroughly dry, tossed in olive oil and coarse sea salt
fresh 425°F (218°C) 15–20 mins 10m — VIEW CT-SP-059 Carrots (Roasted, Cut)
Whole peeled carrots halved lengthwise or cut into 1/2-inch sticks, tossed in oil, thyme, and salt
fresh 400°F (204°C) 25–30 mins 15m — VIEW CT-SP-060 Brussels Sprouts (Halved, Roasted)
Trimmed Brussels sprouts halved lengthwise, placed cut-side down on preheated oiled baking sheet
fresh 425°F (218°C) 20–25 mins No Flip — VIEW CT-SP-061 Italian Sausage Coins with Bell Peppers & Onions
1 lb Italian sausage cut into 1-inch chunks, sliced bell peppers, and red onions tossed with oregano and olive oil
fresh 400°F (204°C) 25–30 mins 15m 160°F (71°C) VIEW CT-SP-062 Pork Tenderloin Medallions (1-inch Rounds, Pan-Seared)
1-inch pork tenderloin medallions paired with asparagus spears on parchment-lined rimmed sheet pan
fresh 425°F (218°C) 12–15 mins 7m 145°F (63°C) VIEW CT-SP-063 Thick-Cut Bone-In Pork Chops (1.25–1.5 inch)
1.25-inch thick bone-in center cut pork chops, seasoned with herb rub, roasted on rimmed baking sheet with wire rack
fresh 400°F (204°C) 20–25 mins 12m 145°F (63°C) VIEW CT-SP-064 Thick-Cut Smoked Pork Chops
1.5-inch thick bone-in pork chops rubbed with smoked paprika and brown sugar on heavy baking sheet
fresh 400°F (204°C) 22–26 mins 13m 145°F (63°C) VIEW CT-SP-065 Whole Pork Tenderloin (1–1.25 lb)
Whole 1.25 lb pork tenderloin surrounded by diced potatoes and carrots on rimmed sheet pan
fresh 400°F (204°C) 22–26 mins 13m 145°F (63°C) VIEW CT-SP-066 Beef Burger Patties (1/3 lb Fresh 80/20)
Four 1/3 lb fresh ground chuck patties (80/20), thumb-indented, baked on rimmed baking sheet with wire rack
fresh 425°F (218°C) 12–16 mins 8m 160°F (71°C) VIEW CT-SP-067 Beef Burger Patties (Frozen Raw)
Four frozen raw 1/3 lb beef burger patties, seasoned with steak salt, placed on wire rack on baking sheet
frozen 425°F (218°C) 18–22 mins 11m 160°F (71°C) VIEW CT-SP-068 Flank Steak (Whole, 1.5–2 lb)
Whole flank steak marinated and dried, broiled on foil-lined heavy rimmed baking sheet on top oven rack
fresh 500°F (260°C) Broil 8–11 mins 5m 135°F (57°C) (medium-rare) VIEW CT-SP-069 Skirt Steak (Outside Skirt, Whole Piece)
Trimmed skirt steak cut in half to fit sheet pan, dried and seasoned, broiled on high heat
fresh 500°F (260°C) Broil 6–8 mins 4m 130°F (54°C) (medium-rare) VIEW CT-SP-070 NY Strip Steak (1.25-inch, Butter Basted)
1.25-inch boneless NY strip steak roasted low-and-slow on wire rack over rimmed baking sheet
fresh 250°F (121°C) 30–36 mins 18m 115°F (46°C) (pre-sear; serves 130–135°F medium-rare) VIEW CT-SP-071 Sirloin Steak Bites
1-inch top sirloin steak cubes and broccoli florets tossed with garlic herb butter on rimmed sheet pan
fresh 450°F (232°C) 8–11 mins 5m 135°F (57°C) VIEW CT-SP-072 Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish)
Large bone-in skin-on split chicken breasts (approx 12 oz each), herb buttered, roasted on rimmed baking sheet
fresh 375°F (191°C) 35–42 mins No Flip 165°F (74°C) VIEW CT-SP-073 Spatchcocked Whole Chicken (3.5–4 lb)
Whole chicken with backbone cut out, flattened skin-side up on rimmed wire-rack baking sheet
fresh 450°F (232°C) 40–48 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-SP-074 Crispy-Skin Chicken Thighs (Bone-in)
Bone-in skin-on chicken thighs, patted dry with paper towels, seasoned on elevated wire rack over sheet pan
fresh 425°F (218°C) 35–42 mins No Flip 175°F (79°C) VIEW CT-SP-075 Breaded Chicken Cutlets (Pan-Fried / Milanese)
1/2-inch chicken cutlets breaded in seasoned panko breadcrumbs, arranged on wire rack set over sheet pan
fresh 425°F (218°C) 15–18 mins 10m 165°F (74°C) VIEW CT-SP-076 Turkey Breast (Bone-In, 5–7 lb)
5–6 lb bone-in skin-on turkey breast half, herb-buttered, roasted on rimmed baking sheet with roasting rack
fresh 350°F (177°C) 75–90 mins No Flip 165°F (74°C) VIEW CT-SP-077 Turkey Drumsticks (Grill, Renaissance-Fair Style)
Two large bone-in turkey drumsticks (approx 1 lb each), rubbed with butter and poultry spices on wire baking sheet
fresh 375°F (191°C) 65–75 mins 35m 175°F (79°C) VIEW CT-SP-078 Salmon Fillet (Skin-On, Direct Grate)
6 oz skin-on salmon fillet, glazed with honey mustard or teriyaki, broiled on foil-lined baking sheet
fresh 450°F (232°C) 8–11 mins No Flip 128°F (53°C) VIEW CT-SP-079 Salmon Fillets (Frozen Solid / No-Thaw)
Two 6 oz frozen salmon fillets (unthawed), seasoned, covered with foil for first half of bake on rimmed sheet
frozen 425°F (218°C) 18–22 mins No Flip 145°F (63°C) VIEW CT-SP-080 Mahi-Mahi Fillets (Skinless, 6–8 oz)
6 oz skinless mahi-mahi portions, brushed with olive oil and seasoned with paprika and garlic on baking sheet
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) VIEW CT-SP-081 Dry Sea Scallops (U/10 or U/15)
1 lb wild dry-pack sea scallops, side muscles removed, patted bone-dry, broiled on buttered rimmed sheet
fresh 500°F (260°C) Broil 6–8 mins 4m 130°F (54°C) VIEW CT-SP-082 Shrimp
1 lb peeled and deveined raw shrimp (21/25 count), tossed with olive oil, garlic, and sea salt in single layer
fresh 425°F (218°C) 6–8 mins No Flip 140°F (60°C) VIEW CT-SP-083 Blackened Shrimp (Peeled, 21/25 count)
Raw peeled shrimp coated in melted butter and heavy Cajun blackened rub on preheated dark baking sheet
fresh 450°F (232°C) 6–8 mins No Flip 140°F (60°C) VIEW CT-SP-084 Jumbo Shrimp Skewers (16/20 Count, Peeled)
Raw jumbo shrimp threaded onto bamboo skewers, brushed with garlic lemon herb butter on baking sheet
fresh 425°F (218°C) 7–9 mins 4m 140°F (60°C) VIEW CT-SP-085 Asparagus Spears (Fresh)
Fresh asparagus spears with woody ends trimmed, rolled in extra virgin olive oil, salt, and black pepper
fresh 425°F (218°C) 10–14 mins No Flip — VIEW CT-SP-086 Grilled Asparagus (Thick Spears)
Thick-cut fresh asparagus spears (1/2-inch thick), tossed with olive oil, lemon zest, and coarse sea salt
fresh 425°F (218°C) 12–15 mins No Flip — VIEW CT-SP-087 Broccoli Florets
1.5 lb fresh raw broccoli florets, dried thoroughly, tossed with 2 tbsp olive oil and coarse sea salt
fresh 425°F (218°C) 18–22 mins 12m — VIEW CT-SP-088 Cauliflower Florets
Cauliflower cut into flat-sided 1.5-inch florets, tossed with avocado oil, garlic powder, and paprika
fresh 425°F (218°C) 22–26 mins 14m — VIEW CT-SP-089 Green Beans
1 lb fresh green beans, trimmed, tossed with 1 tbsp olive oil, minced garlic, and kosher salt
fresh 425°F (218°C) 14–18 mins 9m — VIEW CT-SP-090 Zucchini (Roasted Halves or Rounds)
1/2-inch thick zucchini rounds or half-moons, tossed in olive oil and dried oregano on rimmed sheet
fresh 425°F (218°C) 15–18 mins 9m — VIEW CT-SP-091 Sweet Potato (Whole Baked)
2 whole medium sweet potatoes (approx 8 oz each), pierced with fork, rubbed with light oil on foil-lined sheet
fresh 400°F (204°C) 45–55 mins 25m 205°F (96°C) VIEW CT-SP-092 Sweet Potatoes (Whole, Medium)
Four medium whole sweet potatoes, pierced, roasted naked directly on foil-lined baking sheet
fresh 400°F (204°C) 45–55 mins 25m 205°F (96°C) VIEW CT-SP-093 Baked Potato (Whole Russet)
Whole russet potatoes (8–10 oz each), scrubbed, dried, pierced with fork, rubbed with oil and sea salt
fresh 400°F (204°C) 45–55 mins 25m 208°F (98°C) VIEW CT-SP-094 Baked Potatoes (Whole Russet)
Large russet potatoes (10–12 oz), rubbed with olive oil and coarse kosher salt, spaced across rimmed baking sheet
fresh 400°F (204°C) 50–60 mins 30m 208°F (98°C) VIEW CT-SP-095 Baked Russet Potatoes (Whole)
Medium russet potatoes, washed and thoroughly dried, seasoned on baking sheet with wire rack
fresh 400°F (204°C) 45–55 mins 25m 208°F (98°C) VIEW CT-SP-096 Baby Back Ribs (Pork)
Full rack of baby back ribs, membrane stripped, rubbed with brown sugar spices, wrapped in foil on baking sheet
fresh 300°F (149°C) 2.5–3 hours 90m 195°F (91°C) VIEW CT-SP-097 St. Louis Style Pork Ribs (3-2-1 Method)
St. Louis trimmed pork spareribs rack, seasoned, tightly sealed in foil pouch on rimmed sheet pan
fresh 300°F (149°C) 3–3.5 hours 120m 198°F (92°C) VIEW CT-SP-098 Garlic Bread (Toasted)
Split Italian or French loaf, spread with garlic butter and parsley, sliced on rimmed sheet pan
fresh 400°F (204°C) 8–10 mins No Flip — VIEW CT-SP-099 Blistered Shishito Peppers (Whole, Bar-Snack Style)
Whole fresh shishito peppers, pierced once, tossed with olive oil and coarse sea salt on bare sheet pan
fresh 450°F (232°C) 7–9 mins 4m — VIEW CT-SP-100 Grilled Portobello Mushroom Caps
Whole portobello caps (gills scraped), brushed with balsamic herb oil, roasted cap-side down on sheet pan
fresh 400°F (204°C) 15–18 mins 10m — VIEW CT-SP-101 Stuffed Bell Peppers (Beef & Rice)
4 halved bell peppers filled with seasoned ground beef, rice, tomato sauce, and topped with shredded cheese
fresh 375°F (191°C) 35–45 mins No Flip 160°F (71°C) VIEW CT-SP-102 Spaghetti Squash (Halved)
Spaghetti squash halved lengthwise, seeds scooped, brushed with olive oil and roasted cut-side down on parchment
fresh 400°F (204°C) 38–45 mins No Flip — VIEW CT-SP-103 Tater Tots (Frozen)
1 lb frozen commercial tater tots, spread in single layer with breathing room on dark rimmed baking sheet
frozen 425°F (218°C) 22–26 mins 12m — VIEW CT-SP-104 Frozen Mozzarella Sticks
Frozen breaded mozzarella sticks, arranged flat with 1-inch spacing on parchment-lined baking sheet
frozen 400°F (204°C) 8–10 mins 5m — VIEW CT-SP-105 Pork Butt / Boston Butt (Pulled Pork)
Shredded cooked pork shoulder spread in thin single layer on rimmed baking sheet, tossed with juices, broiled
fresh 450°F (232°C) Broil Carnitas Crisp 6–8 mins No Flip 165°F (74°C) VIEW CT-SP-106 Bacon (Thick Cut Slices)
Thick-cut hardwood bacon strips arranged flat without overlapping on rimmed foil-lined baking sheet
refrigerated 400°F (204°C) 18–22 mins No Flip — VIEW