Sheet Pan - Southern Cravings

Oven Roasted Baby Carrots

Anna Kate — Wed, 19 Jul 2023 10:30:00 +0000

These oven roasted baby carrots are quick, easy, and flavorful! With just a few simple ingredients and minimal prep time required, serve this side dish as an accompaniment to your favorite mains like pork tenderloin, steak, chicken, and more.

I’ve always loved how versatile carrots are, which is why they’re a staple in my household! This recipe showcases their natural sweetness and limited need for extra seasonings.

Using simple, fresh ingredients, I’ll show you just how easy and affordable it is to make a healthy and delicious side dish your family will love!

Why This Recipe Works

Easy: All you have to do is toss carrots and seasonings in a mixing bowl, then transfer them to the oven. This recipe is mostly hands-off!
Affordable: Carrots are an inexpensive ingredient for most households, and they’re widely available at pretty much any grocery store or market.
Versatile: You can pair oven roasted baby carrots with virtually any protein, or serve them with other side dishes like air fryer frozen broccoli and crispy baked potatoes.

Easy Oven Roasted Baby Carrots

Oven roasted baby carrots are a simple but flavorful take on one of the most utilized vegetables out there! Carrots are quickly tossed in olive oil, salt, and pepper, then roasted until golden brown and slightly crispy.

You can add more herbs and spices, but I love how their naturally sweet flavor shines through! This dish can be enjoyed as a snack on its own, but it’s best paired with mains like pork tenderloin, spiral ham, or turkey breast.

It’s easy enough for a weeknight dinner, but roasted baby carrots in the oven also make a colorful addition to special occasions like Christmas, Easter, and more!

Ingredients For Roasted Baby Carrots In The Oven

See the full list of ingredients in the recipe card below.

Baby carrots: You can also use regular carrots, but you may want to cut them or cook them for longer. For a unique and beautiful presentation, try a mix of orange, yellow, and purple carrots!
Olive oil: Use quality extra-virgin olive oil for this recipe. It makes such a difference in flavor! You can also use avocado oil or grapeseed oil in a pinch.
Salt & pepper: I like to keep my seasonings simple for roasted carrots, allowing their sweet flavor to shine through. However, you can also use garlic powder, onion powder, oregano, thyme, parsley, paprika, etc.

How to Make Oven Roasted Baby Carrots

Step 1: Season The Carrots

Preheat your oven to 450 degrees F. It might seem hot, but this temperature creates a perfectly caramelized carrot flavor! Add the carrots to a mixing bowl, and toss them with olive oil, salt, pepper, and any other seasonings you want to use.

Step 2: Roast The Carrots

Transfer the carrots to an extra-large rimmed baking sheet. Make sure to spread them out in a single layer for even cooking. Roast the carrots for about 30-40 minutes, stirring them once or twice throughout.

What To Serve With Oven Roasted Baby Carrots

Once your oven roasted baby carrots are nice and golden, top them with garnishes like these:

Fresh parsley, dill, or thyme.
A sprinkle of feta, goat cheese, or Parmesan.
A drizzle of balsamic glaze.
Toasted nuts like almonds, pistachios, walnuts, or pecans.
A dollop of Greek yogurt or sour cream.
A squeeze of lemon juice.

They make a delicious side dish with mains like prime rib, oven-roasted pork tenderloin, air fryer chicken breasts, and grilled pork chops.

Recipe Variations

Seasonings: Add seasonings like garlic, oregano, basil, or thyme for an easy way to enhance the roasted carrot flavor.
Spice: For a spicy kick, toss the carrots in cayenne, paprika, or red pepper flakes.
Sweet: If you’re looking to sweeten them up even more, try drizzling these oven roasted baby carrots with honey, agave, or maple syrup.
Other veggies: Mix this recipe up by adding other vegetables like parsnips, Brussels sprouts, beets, or sweet potatoes to the sheet pan.

Tips For The Best Recipe

Use baby carrots: For a sweeter result, opt for baby carrots over full-grown carrots. I also enjoy this recipe with farmer’s market carrots.
Dry the carrots: Make sure the carrots are dry before tossing them in oil. This will help with the caramelization process (also known as the Maillard reaction).
Even layer: Don’t overcrowd the carrots on the sheet pan or the air won’t be able to circulate properly.
Adjust the time: Since they may have a different thickness than the ones I’ve used, you may need to adjust the roasting time of the carrots.
Serve them hot: Serve these roasted baby carrots in the oven while they’re hot for the best taste and texture.

What To Do With Leftovers

If you have leftover roasted baby carrots in the oven, here’s what to do:

Fridge: You can keep your roasted carrots in the fridge for up to 3-4 days. Just make sure they’re fully cooled before transferring them to an airtight container.
Freezer: Roasted carrots don’t hold up well in the freezer, so I suggest avoiding it completely for this recipe.

Additional Recipes

If you enjoyed this oven roasted baby carrots recipe, here are some more of my most popular side dishes for you to try:

Frequently Asked Questions

Can I use regular carrots instead of baby carrots?

Yes, you can use regular carrots instead of baby carrots. Just make sure to peel them and cut them into similar sizes so they cook evenly.

How long does it take to roast carrots?

Carrots can vary in their roasting time, depending on their size and thickness. Typically it takes anywhere from 25-40 minutes to roast them.

How do I know when the carrots are done roasting?

You will know the carrots are done roasting when they turn a deep, caramelized color, and can easily be pierced with a fork.

Perfect Oven Roasted Baby Carrots

Course Side Dish

Cuisine American

Keyword carrots, easy side dish recipe, one pan recipe, sheet pan

Prep Time 5

Cook Time 30

Total Time 45

Servings servings

Calories 78kcal

Author Anna Kate

Ingredients

2 pounds baby carrots or trimmed and cut whole carrots into 1-inch pieces
2 ½ tablespoons olive oil
kosher salt to taste
black pepper to taste

Instructions

Preheat oven to 450F. Add carrots to a mixing bowl. Drizzle with olive oil and salt and pepper. Toss to coat.
Transfer carrots to an extra large rimmed baking sheet, lined with parchment paper. Roast for 30-40 minutes, stirring once or twice during cooking.

Nutrition

The post Oven Roasted Baby Carrots appeared first on Southern Cravings.

Bisquick Sausage Balls

Anna Kate — Thu, 15 Sep 2022 16:53:47 +0000

Make the best Bisquick sausage balls in no time! These bite-sized beauties feature sharp cheddar cheese, ground sausage, and Bisquick. Serve them at holiday parties or on game day for a quick, easy, crowd-pleasing appetizer.

When a recipe requires just three ingredients, it’s always worth testing out! Thanks to the convenience of Bisquick, this simple sausage ball recipe will save you so much time in the kitchen.

It’s the perfect appetizer to make ahead of time and freeze. When you’re ready to serve it, just pop a batch in the oven and wait for your house to fill up with cheesy and delicious aromas.

Why I Love This Recipe

Quick & easy: All you need is 3 ingredients and 25 minutes to make this recipe.
Crowd-pleaser: I always get compliments on just how good these Bisquick sausage balls taste. I’m constantly giving out the recipe to friends and family!
Finger food: Bisquick sausage balls are ideal for busy holiday preparations or last-minute gatherings because they’re so easy to serve and eat.
Versatility: You can easily adapt this recipe to your taste preferences. Feel free to spice these Bisquick sausage balls up and pair them with your favorite dips.

What Are Bisquick Sausage Balls?

Bisquick sausage balls are one of my favorite recipes because you only need three simple ingredients — sausage, shredded cheddar, and Bisquick. Think meatball meets cheese biscuit. Is your mouth watering yet?!

If you’re unfamiliar with Bisquick, it’s a mixture of flour, baking powder, sugar, salt, and shortening. It was invented back in the 30s to make recipes like this more convenient and time-efficient.

All you need to do is mix the ingredients in a bowl, roll them into balls, and bake them in the oven for about 20 minutes. Talk about an easy way to impress your guests!

What is the best pork sausage to use?

When it comes to Bisquick sausage balls, your choice of pork plays an important role. You want them to be moist and tender, yet sturdy enough to hold up for dipping.

Raw, ground pork is the best choice. Typically, pork bought at the supermarket contains around 15% fat. If you prefer more flavor, sausage-grade pork is a great option. Extra-lean sausage can be used as well, but you may have a harder time getting the mixture to stay together.

Ingredients For Bisquick Sausage Balls

Bisquick: I’m using the original Bisquick from Betty Crocker, but there are other brands like Jiffy baking mix. If you don’t have any on hand, make your own with 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of butter or shortening, and ½ teaspoon of salt.
Sharp cheddar cheese: For the most flavor, use aged cheddar cheese. It adds just the right amount of savory and umami elements to these Bisquick sausage balls. Try to stay away from pre-grated cheese as it can lead to a dry, crumbly mixture.
Ground pork sausage: This can be mild or spicy depending on your taste preferences. For a lighter version, try turkey or chicken sausage.
Milk: If the mixture seems dry, add milk little by little until it reaches a moist consistency that is easy to roll. You can use any type of milk you prefer here.

How To Make Bisquick Sausage Balls

Step 1: Mix the ingredients

While your oven is preheating to 350 degrees F, combine the ground sausage, Bisquick, and shredded cheddar cheese in a large mixing bowl.

If the mixture is too dry or crumbly, add a little milk at this point until it sticks together.

Step 2: Shape The Balls

Shape the mixture into bite-size balls, then spread them out evenly on a few baking sheets. You should get about 24 sausage balls from this recipe, but it depends on the exact size of your scoop.

If you have a cookie scoop, I highly recommend using it for even sizing and cooking time.

Step 3: Bake

Bake the sausage balls for about 20 to 25 minutes, or until they appear golden brown and the sausage is cooked. Serve them immediately while warm!

What To Serve With Bisquick Sausage Balls

While I do think Bisquick sausage balls are scrumptious on their own, you can turn them into an absolute show-stopper with some dips and sauces like the following:

Alabama white BBQ sauce
Ketchup
Regular BBQ sauce
Chili sauce
Honey-mustard or hot mustard
Garlic aioli
Ranch dressing

Recipe Variations

Gluten-free: If you need to make a gluten-free or low-carb version, Betty Crocker has options available for these as well.
Spices: Shake things up with different seasonings like Italian seasoning, paprika, cayenne, chives, Creole seasoning, or taco seasoning.
Cheese: While I prefer the taste of sharp cheddar in this recipe, test out other varieties like Gouda, Manchego, Colby, or even mozzarella for a more mild flavor.

Tips For The Best Recipe

Avoid pre-grated cheese: Freshly grated cheddar cheese will provide a lot more moisture to the Bisquick mixture than pre-grated cheese. Try to avoid it if possible.
Warm the sausage: Bring the ground sausage to room temperature before combining it with the Bisquick and cheese. This will release some of the grease and make mixing easier.
Wet your hands: To prevent the mixture from sticking to your hands, wet them with a little water before rolling the sausage balls.
Check the consistency: After mixing, make a test ball to see if it holds up. If not, add milk a tablespoon at a time until it sticks together.
Batch size matters: Keep your sausage balls uniform in size. This ensures even cooking and prevents some from being undercooked or overcooked.
Space them out: On the baking sheet, make sure the balls are spaced apart. This allows hot air to circulate around each ball, ensuring even browning.
Cook the pork safely: Use a meat thermometer to ensure the pork reaches a safe temperature. For ground meats, 160 degrees F is recommended by the USDA.
Chill before baking: If time allows, chill the formed balls in the refrigerator for about 30 minutes before baking. This helps them maintain their shape, resulting in a better texture.

How to Store Leftovers

If you have leftover Bisquick sausage balls, follow these simple storage tips:

Fridge: Transfer the baked sausage balls to an airtight container. They will keep for 3 to 4 days in the fridge this way.
Freezer: Once cooled, transfer the sausage balls to a freezer-safe bag or container. If stored properly, they will keep for up to 3-4 months.
Reheating: Cooked Bisquick sausage balls can be reheated again in the oven or microwave until warm. They won’t turn out quite as moist and tender, but they are still delicious.

Can Bisquick Sausage Balls be Made in Advance?

To save time on the day of cooking, you can prep these Bisquick sausage balls beforehand. Mix and shape the balls, then freeze them on a parchment-lined pan until firm.

Transfer them to a freezer-safe bag or container, and keep them frozen for up to 1-2 months. If you’ll be serving them within 1-2 days, you can store them in the fridge.

When you’re ready to serve them, sausage balls can be baked straight from frozen. Just remember, you may need to tack on 5-10 minutes of bake time.

Additional Appetizer Recipes

Make an entire appetizer spread by serving these Bisquick sausage balls with other snacks and finger foods like these:

Frequently Asked Questions

Why are my Bisquick sausage balls dry?

Dry Bisquick sausage balls are commonly caused by a high ratio of Bisquick to sausage. Make sure you follow the measurements exactly as written. If you’re still having issues, add a little milk or more sausage.

Why are my sausage balls greasy?

Using high-fat content sausage or overly oily cheese can make the balls greasy. Opt for a sausage with moderate fat content or balance it out with other ingredients.

Why are my sausage balls not sticking together?

If your sausage balls are crumbly or falling apart, it’s likely because you used packaged shredded cheese or low-fat sausage. Add milk to make the mixture moist.

The mixture is too sticky to shape. What can I do?

If the mixture is overly sticky, you can refrigerate it for a bit to firm up or add a tad more Bisquick. But be careful not to add too much to avoid dry sausage balls.

How do I tell if the sausage balls are cooked?

The most accurate way to tell if the sausage balls are cooked is to use a meat thermometer, which should read 160F. Alternatively, you can break a sausage ball open around the 20-minute mark to ensure there is no longer pink in the middle.

My Bisquick sausage balls are hard. What went wrong?

Overbaking or setting the oven temperature too high can cause the balls to develop a hard crust. Always ensure your oven is calibrated correctly and watch the cooking time.

3-Ingredient Bisquick Sausage Balls

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, holiday appetizers, holiday recipes, party food, Party recipes, quick recipe, sausages

Prep Time 5

Cook Time 20

Total Time 25

Servings sausage balls

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

2 cups Bisquick
4 cups sharp cheddar Cheese
1 pound ground pork sausage mild or spicy
¼ cup milk only if needed

Instructions

Preheat your oven to 350°F degrees.
In a large bowl, combine the ground sausage, bisquick and shredded cheese.
Form into 24 golf ball sized balls and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Nutrition

The post Bisquick Sausage Balls appeared first on Southern Cravings.

How to Cook Bratwurst in the Oven {without a Grill}

Anna Kate — Wed, 15 Jun 2022 16:14:40 +0000

Learn how to cook bratwurst in the oven. Sear the brats on the stove and braise them with beer, onions, and sauerkraut in the oven. Beer-braised brats are a quick and easy way to tender, juicy sausages without using a grill. This recipe can be prepared with or without beer. See the recipe card and details below for ways to customize this recipe.

This easy beer brats recipe is going to take the top spot on your summer recipes! Besides grilling, beer braised bratwursts is the next best thing. It’s an easy dinner idea that’s a great option for for feeding a crowd.

Plus, it’s not always convenient to fire up the grill, so you always need these easy recipes so you can enjoy your favorite grilling recipes right from the oven.

Looking for another German-inspired recipe? Try this hearty goulash recipe.

What are bratwursts?

Bratwurst is a fresh link sausage that originated in Germany. It’s usually made with pork, veal, and sometimes beef. There are many different ways to prepare bratwursts, like grilling, pan searing, and baking on a sheet pan.

Traditionally, it’s seasoned with nutmeg, ginger, caraway and sage, but there have been many other iterations from the traditional flavor, like cheddar, beer, maple, asiago, and spicy to name a few.

These types of sausages are different from hot dogs, kielbasa, and Italian sausage.

Beer Braised Bratwurst and Sauerkraut

If you’re here, it’s likely that you are trying to figure out how to cook brats without a grill. Whether your grill is out of commission or the weather isn’t cooperating, this simple method will give you delicious savory bratwursts in the oven every time!

Surprisingly enough, braising can still give you that beautifully charred appearance and flavor from the grill without all the grilling hassle. Braising is the method of lightly pan-frying or searing meat or vegetables, then stewing them slowly in a covered pot in the oven. For this recipe, the braising liquid is beer.

Beer brats are also a one pot meal from start to finish! This makes it super easy to prepare this dish for more people and fast!

You don’t need to be an expert cook or a lot of side dishes to make this a meal. Serve this stuffed inside a german hoagie roll with the sauerkraut and onions from the pan. Add a little mustard and you are set!

What is the best beer to cook brats in?

The real ticket to tender, flavorful sausages is braising in beer.

When choosing a beer for braising, boiling, or soaking overnight, choose a bottle of your favorite beer that you enjoy and is easy to drink. I do recommend steering clear of porters, stouts, sweet beers, and heavily flavored beers. They could impact the flavors of the final dish.

The classic go-to beer for cooking brats is a lager or pilsner style beer. This includes Miller Light, Coors, Budlight, PBR and similar beers. You can also go a bit heavier with a Marzen, Oktoberfest, or Amber.

Basically, the beer should be something you enjoy that’s affordable.

Why should you cook beer in brats? Beer adds a lot of extra flavor to the bratwursts and keeps them plump and juicy throughout the cooking time. You can also boil the brats or soak them overnight in addition to braising them with the beer.

Don’t worry, though. All of the alcohol burns off during cooking. There will likely be a heavy aroma present, but there will be zero alcohol content after cooking.

Do you poke holes in beer brats? I personally do not do this. There are some that say this is the only way the beer can permeate and tenderize the meat. Others say the holes let all the juices leak from the sausage. I tend to agree with the latter.

What kind of buns are best for brats?

Bratwursts are much larger than regular hot dogs, so the bun selection is critical. The best brat buns are hearty, stealthy rolls that can stand-up against all of those delicious juices, toppings, and condiments.

Consider these brat-approved buns:

Sausage Buns
Brat and Sausage Rolls
Hoagie Rolls
Hearty Top-sliced Buns
German Roll

You can find these baked fresh from the bakery at your local grocery store. Also, try these in brioche, pretzel, sourdough, and other flavors.

How to Cook Beer Brats without a Grill

There are just a few simple steps to making delicious beer bratwursts!

Here are a few kitchen tools I recommend to make this recipe easier:

Disposable Aluminum Pan: Cook more sausages faster! Sear the sausages and onions in a skillet, then transfer to a large disposable pan for easy clean-up.
Cast Iron Skillet: If you don’t have a cast-iron skillet, use an oven-proof skillet or shallow pot. A 9 x 13 inch casserole dish will also work as an alternative. See the recipe below for instructions.
Digital Meat Thermometer: Use this to ensure the sausages reach the safe internal temperature.

Step 1: Pan sear the bratwurst sausages.

Before you begin, start by preheating the oven to 400°F.

Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear for a couple of minutes on each side until nicely browned on all sides.

Then, remove the sausages to a plate and set aside.

Step 2: Caramelize the onions.

To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.

Continue cooking, stirring the onions frequently until they are softened and golden brown. This should take about 5 minutes in total.

If you’re pan is getting too hot and the onions are browning too quickly, reduce the heat slightly and stir more frequently.

Step 3: Braise the brats in beer.

Now, add the brats back to the skillet and arrange on top on the onions. Pour the beer over the sausages and onions. Remember, you don’t need anything fancy for the beer. A simple light lager is sufficient.

Next, add the sauerkraut and spread evenly over the brats and onions. Turn the stove off.

Step 4: Bake the sausages.

Cover the oven-proof skillet with the lid or aluminum foil. Transfer the pan to the preheated oven and cook at 400F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch baking dish.

After 20 minutes, check to see if the dish is too dry. If so, add additional beer as needed.

Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. All the sausages to rest for about 5 minutes before serving. They will be hot!

While the beer brats rest, toast the buns under the broiler for about a minute or two until they are browned to your liking. Be careful not to leave the broiler unattended!

Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Reheating and Storing Leftover Beer Brats

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

How long to cook brats in the oven at 400?

Brats should cook for up to 40 minutes in a 400°F oven.

What is traditionally served with bratwurst?

Bratwurst is served with sauerkraut, onions, and sometimes bell peppers. Make this a meal or serve with a variety of side dishes like pasta salad, potato pancakes, cucumber salad, german potato salad, etc.

What condiments go with brats?

Try these ideas for bratwurst toppings: onions, bell peppers, mustard, mayonnaise, pickles, relish, pickled red onions, caramelized onions and mushrooms, etc.

Braising bratwursts in beer is a great method to preparing an easy meal for a busy weeknight or a summertime gathering.

Beer Brats in the Oven – No Grill!

Course Dinner Recipes

Cuisine German

Keyword beer, braising, brats, bratwurst, sausages

Prep Time 5

Cook Time 50

Additional Time 5

Total Time 5

Servings

Calories 443kcal

Author Anna Kate

Equipment

Ingredients

2 tablespoons olive oil
7 bratwursts unflavored and uncooked
2 medium yellow onions thinly sliced
1 12 ounce bottle lager beer (see note)
salt and pepper to taste

Serving Options:

Hoagie rolls or buns
Coarse grain mustard
Warm sauerkraut

Instructions

Start by preheating the oven to 400°F.
Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear 2-3 minutes on each side until nicely browned.
Transfer the sausages to a plate and set aside.
To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.
Continue cooking, stirring the onions frequently until they are softened and golden brown, about 5 minutes. Reduce the heat if needed.
Return the bratwursts back to the pan with the onions. Pour in the beer. Add sauerkraut in a single layer over the top of the sausages and onions. Turn the stove off.
Cover the skillet with the lid or aluminum foil. Transfer the pan to the oven and cook at 400°F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.
Check the mixture after 20 minutes of cooking. Add about ¼ cup of beer if additional liquid is needed.
Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. Allow sausages to rest for about 5 minutes before serving. They will be hot!
While the beer brats rest, toast the buns under the broiler until they are browned to your liking. Be careful not to leave the broiler unattended!
Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Notes

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch casserole dish before baking.

Avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.

Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. You will only need 12 ounces. No need to use anything fancy!

Reheating / Storing / Leftovers Info:

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

Nutrition

The post How to Cook Bratwurst in the Oven {without a Grill} appeared first on Southern Cravings.

Loaded Nachos with Pulled Pork

Anna Kate — Wed, 09 Feb 2022 08:07:00 +0000

The ultimate loaded nachos platter is layered with pulled pork, kettle-style chips, and other nacho toppings of your choice. This great appetizer will be a huge hit game day, Super Bowl Sunday, Cinco de Mayo, or even an easy dinner. It’s the best party food.

Plus, it’s made in under 30 minutes and served right from the sheet pan!

This recipe uses leftover pulled pork, but you can use any taco meat of your choice. Or, leave the meat off for a vegetarian style nacho platter. This recipe is incredibly versatile and all of the ingredients are easily swapped for toppings you love the most!

Next Level Loaded Nachos

Most nacho recipes call for corn chips or other tortilla chips, but this version uses crispy kettle chips.

This easy recipe was inspired by a local restaurant that used giant kettle chips as the base. We fell in love the moment we chowed down. Plus, I found that the chips stay crispier than the corn chips.

Here are a few kitchen tools I recommend to make this recipe easier:

Sheet Pan: Use a large, sturdy baking sheet with a rimmed edge. This will hold the whole platter of nachos together.
Heavy Duty Aluminum Foil: Lining the baking sheet with aluminum foil will make clean up much easier. Plus, you can form “sections” using the foil to bake different variations of the nachos at one time. Let’s say, vegetarian and beef, or shredded chicken and pulled pork.

Ingredients: What toppings do you put on nachos?

Meats: Use leftover taco meat, shredded carnitas, ground beef, shredded chicken, pulled pork, shredded leftover beef brisket… whatever meat you prefer to top nachos.
Cheeses: Any taco blend or Mexican blend shredded cheese is the easiest. Other suggestions are a blend of cheddar cheese, Monterey jack, and pepper jack cheese.
Sauces: Just before serving, drizzle with white alabama bbq sauce. Or, add toppings like guacamole, salsa, pico de gallo, sour cream, nacho cheese sauce, etc.
Other toppings: Add black beans, chopped tomatoes, pickled red onion, green onions, black olives, green chili, jalapeno pepper, canned corn, onion, etc.

How to Make the Ultimate Nachos Platter

Step 1: Toast the chips.

The secret to crispy chips – not soggy ones – is pre-toasting the chips. Spread the chips on the foil lined baking sheet. Overlapping will help hold the toppings together so they don’t fall to the bottom of the pan.

Bake the chips for about 5-10 minutes to toughen them a little. Then, top with a layer of cheese. The cheese will act as a barrier between the toppings and the chips, keeping the chips crunchier longer!

Step 2: Layer nacho toppings

Begin by spreading the meat onto the chips, making sure to cover each chip. No one likes a topping-less nacho chip!

After the meat, layer on the other toppings. We love to use pickled red onion for a little tanginess to every bite!

You could also spread beans on this layer…sliced jalapeno pepper, red pepper, other vegetables, and different types of cheese.

Step 3: Bake and finish.

When you are satisfied with your nacho platter, place the baking sheet in the oven and bake until the cheese is melted and the ingredients are warmed through.

I recommend waiting until after baking to add fresh salsas, guacamole and other sauces. You can even finish with a squeeze of fresh lime juice!

Other appetizers to serve with nachos

Take your spread to the next level with these other great appetizers:

Tips for the Ultimate Nacho Platter

Best chips for nachos

This recipe uses kettle-style potato chips. If preferred, you can use tortilla chips, blue chips, or other corn chips.

I do not recommend using scoops or regular potato chips. You need a sturdy chip to hold up all of those nacho toppings.

Best cheese for nachos

Mexican Blend or Taco Blend shredded cheeses are excellent choices to stick with the cuisine’s theme.But, really any shredded cheese will work for this recipe.

For better melting, shred a block of cheese at home using a food processor or cheese grater.

Broiling vs baking

Baking a platter of nachos is preferred to broiling. If you only broil the nachos, you could end up with portions of burned, over-crisped toppings while the underneath portions are cold or undercooked. Baking circulates the heat throughout the nachos so everything is cooked evenly.

If desired, broil at the end to crisp up exposed edges of the chips.

Avoid soggy nachos

Leave the sauces, salsas, and other moisture-heavy ingredients until after baking.

Also, pre-bake the chips then top with cheese to create a barrier between the chips and the toppings, keeping the chips as crispy as possible.

Pulled Pork Nachos Recipe

Pulled Pork Nachos are layered with delicious pulled pork, potato chips, crisp onion and cheese! It’s an awesome addition to a game day menu, a quick appetizer or a casual weeknight meal.

Course Appetizers

Cuisine American

Keyword apps, nachos

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 5kcal

Author Anna Kate

Ingredients

Leftover Pulled Pork Beef or Chicken
Kettle Style Potato Chips
1 green onion roughly chopped
½ red onion roughly diced
1 container blue cheese crumbled
cooking spray

Instructions

Preheat oven to 375F degrees. Line a baking sheet with heavy-duty foil. Lightly spray with nonstick cooking spray.
Add single layer of potato chips to the baking sheet. It’s ok to overlap.
Layer with pulled pork, onion and cheese. You can also add any additional vegetables desired.
Bake uncovered for 15-20 minutes or until warmed through and cheese is melted.

Nutrition

The post Loaded Nachos with Pulled Pork appeared first on Southern Cravings.

Fluffy Sheet Pan Pancakes Recipe

Anna Kate — Mon, 06 Dec 2021 17:02:07 +0000

The best way to make pancakes for a crowd is right here! Made with a boxed mix, this sheet pan pancake recipe makes delicious, fluffy pancakes that are ready to serve a crowd in just 20 minutes. No more standing over a hot stove or eating pancakes in shifts. Top with fresh fruits, butter, and syrup, and enjoy!

If you thought sheet pan meals were just for dinner, think again! Sheet Pan meals are super trendy, but this trend may stick around for good. I love a good one-pot wonder for any meal, so if you are interested in saving dishes, check out my recipes there.

Pancakes are a fan favorite! But, they are a lot of hands-on work for whoever is cooking them. Now, slaving over a hot stove and flipping pancakes is a thing of the past when this breakfast icon is baked in the oven.

The thing I love most about this recipe is that you can use it to feed your family on Saturday mornings or feed a whole house full of visitors. Whatever size crowd, this recipe will solve all of your breakfast woes. You can even make the batter ahead of time and bake in the morning!

If you love make-ahead breakfasts, definitely check out this overnight breakfast casserole and old-fashioned ambrosia salad for the makings of a beautiful Christmas breakfast or brunch.

How to Make Sheet Pan Pancakes

Many recipes will tell you to bake at a lower oven temperature for longer, but the hot, quick cooking time yields light and fluffy pancakes. While the pancake batter is only semi-homemade, the flavor is still delicious!

Here are a few kitchen tools I recommend to make this recipe easier:

Sheet Pan – This tool is key for the best results. You want to use a 1/2 size sheet pan, which measures about 17 x 13 inches and has a 1-inch rim around the edges.
Whisk
Wooden spoon
Pizza Cutter – I like to use a pizza cutter to cut quickly and evenly. This tool will just whiz right down the pan for perfectly square pancakes.

Notes on pancake ingredients

This recipe calls for Bisquick, but you can use any premade pancake mix in its place. Swap out the brand but keep the measurements and remaining ingredients the same.
The instructions say to add fruit to the batter before baking, but you can opt to use the fruits (or whatever else) as a topping instead of mixing into the batter.

Step 1: Make the pancake batter.

Grab a large mixing bowl and add in the pancake mix, eggs, and milk. Then, stir until the batter is just combined. The batter should be lumpy but without “streaks” of white flour.

1. Add ingredients to the bowl.
2. Stir to combine.
3. Make sure ingredients are well incorporated.
4. Be careful not to overmix.

You want to be careful not to overmix the batter as it will turn into chewy pancakes. And nobody likes that!

Step 2: Add toppings.

After the batter rests for about 5 minutes, pour into a lightly greased sheet pan. Sprinkle in the toppings in whatever order you like.

Pour batter into sheet pan and smooth until even.
Top with fruit as desired.

This recipe is great for picky eaters or a group with different pallets. Try splitting the pan in half or quarters by adding different toppings to the different sections of the pancake batter.

Step 3: Bake!

Bake uncovered in a 425F degree oven for about 10-15 minutes, or until the center of the pancake is springy to the touch.

Allow the pancake to cool for a few minutes, then cut into 10-12 squares and serve. You can top with additional fruits, butter, or syrup!

Recipe Variations

Use different fruits. I recommend sticking to berries, like blackberries, raspberries, strawberries, and blueberries. You could also try sliced bananas, chopped apples, or peaches, but I haven’t tested this recipe with those options.
Stir nuts into the batter, like toasted walnuts or pecan halves for extra crunch and earthy flavor.
Add chocolate chips for extra sweetness and top with whipped cream.
Add in additional flavors like vanilla extract, cinnamon, nutmeg, etc.

What to serve with pancakes

Tips for baking pancakes

Experiment with different toppings

Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.

If you have picky eaters, you can divide up different sections of the pancake and only add certain toppings to certain areas.

Broil for additional color

Some people may want a little additional color to their pancake. This recipe was created to yield a light and fluffy texture just like you would get from a restaurant. Because of that, the color is very light.

To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.

Don’t overmix.

It’s tempting to whisk the batter until all the lumps are gone. However, overmixing activates the gluten in the batter which will result in a tougher, chewier pancake than you want.

Just mix until the ingredients are well incorporated and there are no patches of flour left. Some lumps are ok and will smooth out when the batter rests. The batter should be thick and not runny, with a few lumps.

Let the batter rest.

Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly. This only takes about 5 minutes.

FAQ: Baked Pancakes

Why don’t my pancakes come out fluffy?

Overmixing pancake batter causes dense textures. Just mix until ingredients are well incorporated. That means there may be some lumps leftover.

What is the secret to making pancakes?

Make sure your ingredients are fresh and not expired. Don’t over mix the batter and allow it to rest before baking.

Does pancake batter need to rest?

Let rest for 5 minutes to allow the gluten to relax. Lumps will smooth a little during that time.

Should pancake batter be thin or thick?

Batter should be slightly lumpy and somewhat thick. It should ot be runny.

Sheet Pan Pancakes

The best way to make pancakes for a crowd! Made with a boxed mix, this sheet pan pancake recipe makes delicious, fluffy pancakes that are ready to serve a crowd in just 20 minutes. No more standing over a hot stove or eating pancakes in shifts. Top with fresh fruits, butter, and syrup, and enjoy!

Cuisine American

Keyword Breakfast, Christmas, christmas breakfast, crowd pleasing recipes, easy recipes, pancakes

Prep Time 5

Cook Time 10

Resting Time 5

Total Time 20

Servings servings

Author Anna Kate

Equipment

Ingredients

4 cups Bisquick or other pancake mix
2 cups milk
4 large eggs
1 cup strawberries washed and sliced
½ cup blueberries washed

Instructions

Preheat the oven to 425°F. Lightly grease a ½ size sheet pan. Set aside.
To a large mixing bowl, combine pancake mix, eggs, and milk and stir just until the batter is combined. Do not over mix! The batter should be thick and not runny, with a few lumps.
Allow the pancake batter to rest for 5 minutes.*
Then, pour the pancake batter into the baking sheet. Smooth with the back of a wooden spoon so that the batter is distributed evenly.
Top the batter with fruit or other desired add-ins.
Bake uncovered for 10-15 minutes or until the center is set and springy when touched.
When done, use a pizza cutter to slice the pancake into 10-12 pieces. Serve warm with additional fruit, butter, and syrup if desired.

Notes

Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly.
To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.
Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.

Nutrition

Serving: 2grams

The post Fluffy Sheet Pan Pancakes Recipe appeared first on Southern Cravings.

King Crab Legs in the Oven

Anna Kate — Tue, 08 Jun 2021 15:59:36 +0000

Learn how to make king crab legs in the oven! This simple recipe is the easiest way to enjoy crab legs in under 30 minutes! Baked with butter and Old Bay seasoning, the tender, succulent meat slips right out of the shell when cracked!

Baked king crab legs is made all on one pan with rich, tender pieces of large crab that slip right out of the shell. It’s way easier than you think and half the work steaming crab legs require!

Baking crab legs in the shell creates a steaming effect, which helps the meat separate from shell. This process makes it super easy to crack and peel without losing all that delicious crab meat! Plus, the butter and Old Bay add even more richness to the crab meat.

Why I love this recipe

One major hassle when it comes to eating crab: all the work that comes with it! With the steaming effect of the oven, giant pieces of crab meat pulls away from the shell so perfectly.

Plus, I LOVE dipping the giant pieces of crab meat into warm, garlic butter. Definitely a must when serving crab legs!

This recipe is perfect for a large family gathering or a special occasion. You can make large batches of crab legs all at once without fooling with a steaming pot. All you need are a few simple pantry staples, like butter, Old Bay seasoning, and lemon.

Ingredient notes

King crab: Definitely my first choice for crab legs! King crab legs are much larger than other alternatives. They provide large hunks of tender, sweet meat. Make sure you are purchasing wild caught crab legs – not farm-raised.
Seasonings: This recipe has a lot of cajun flare, but feel free to use another seafood seasoning if you prefer. Any cajun spice mix will work for this recipe.

Substitutions

There’s been some questions about using snow crab or other types of crab for this recipe. For this recipe, Alaskan King Crab is my recommendation, as the legs yield a much heartier meat. If you prefer snow crab, here are three different ways to cook snow crab legs.

Also, your crab legs should be fresh, not frozen. Click here for 3 ways to to cook frozen crab legs.

Recommended Tools

Seafood crackers and tools
Large baking sheet

While cracking tools are recommended when shelling crab, you can easily use your hands and a pair of good kitchen shears to reach the meat, too.

How to Cook King Crab Legs in the Oven

As an alternative to steaming, baked crab legs are a delicious way to prepare king crab. By preparing them in the oven, you eliminate the fuss and hassle of filling a giant boiler pot, boiling the water, timing the crab, and draining that huge vat of hot water. The oven method is much easier and less of a hassle overall.

Preparation

First, I like to prepare the Old Bay and lemon butter sauce and set aside half of the mixture for dipping later.

Before you begin cooking the crab legs, give them a good rinse under cool water. You do not need to separate any of the clusters.

Cooking

Place the crab legs on top of a large baking sheet, lined with aluminum foil. Brush the butter mixture over the crab legs with a pastry brush. Feel free to add extra Old Bay seasoning here!

Next, tent another piece of foil on top of the baking sheet, securing at the left and right ends of the pan. This creates a “steaming packet” around the crab legs.

Bake in a 400F degree oven for 20-25 minutes. Make sure to let the crab legs cool off a bit before you begin cracking!

Eating Crab Legs

This is the tricky and messy part. Sometimes you just have to get in there with your hands, but a good pair of kitchen scissors and “crackers” will make the job easier.

Crack the leg away from the cluster. Then, crack at the joints to work with different sections.
Working one section at a time, bend the pieces back and they should snap in half to expose the meat inside.
Slide the meat out, dip in butter and enjoy!

Cooking Tips

If there was one piece of advice I would give you about this recipe, it would be to choose your seafood carefully. I’m big on sustainable seafood and high quality ingredients. While farm-raised crab legs are more affordable, they are damaging to the environment and lack nutrients and quality from the wild-caught seafood.

Choosing crab legs

Purchase wild-caught instead of farm-raised. This means the crabs were harvested from their natural environment, instead of “manufactured” from a farm and fed and pumped with who knows what to make them larger.
Look for harvesting locations in/around Alaska and Russia. King crab has a limited harvesting season and requires a cold water habitat, so they are most commonly found in and around the Bering Sea.

Serving Suggestions

Serve crab legs with simple side dishes, like smashed potatoes, southern cornbread, or twice baked sweet potatoes.

Crabmeat is also delicious served cold over a salad, mixed in pasta and pesto sauce, or prepared as a seafood salad.

Frequently Asked Questions

Can you overcook crab legs?

Yes, cooking too long will result in tough meat with a brittle shell.

What is the difference between snow crab legs and king crab legs?

Mainly the size and harvest location. King crab requires a much colder climate than snow crab.

Tips for reheating, storing, and leftovers

Fridge

For easy storing, crack the crab and remove the remaining meat. Place in an airtight container and refrigerate for up to 3 days.

Reheating

To reheat crab legs in the shell, preheat your oven to 350F degrees, wrap the crab legs in foil and bake for 15-20 minutes.
To reheat crab meat, add to a hot skillet and saute for 3 minutes or until warmed through.

More seafood recipes and tips

King Crab Legs in the Oven

Cuisine American

Keyword baked crab legs, crab legs, Seafood

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 302kcal

Author Anna Kate

Ingredients

3 pounds king crab legs
8 tablespoons butter
1 tablespoon Old Bay Seasoning
1 teaspoon lemon juice
1 clove garlic minced

Instructions

Preheat oven to 400F degrees. Line a baking pan with large pieces of aluminum foil. Place crab legs on top of the foil in a single layer. Set aside.
In a small saucepan, melt butter over medium heat. Whisk in 1 tablespoon of Old Bay Seasoning, the lemon juice, and garlic. Reserve half of the mixture for dipping later.
Using a pastry brush, brush crab legs with butter mixture. Season with to taste with additional Old Bay if desired.
Tent the foil by bringing together all four sides of the aluminum foil to create a “packet” around the crab legs.
Bake in the preheated oven for 20-25 minutes.
For easy handling, allow the crab legs to cool for 5 minutes before serving. Serve with the reserved Old Bay butter mixture for dipping.

Nutrition

The post King Crab Legs in the Oven appeared first on Southern Cravings.

Crispy Baked Bacon Recipe

Anna Kate — Tue, 28 Apr 2020 13:00:23 +0000

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It’s the only way to make a large batch of your favorite breakfast side for a crowd.

Gone are the days of standing over a hot frying pan, with grease splattering everywhere! With this recipe, it’s as simple as preheating the oven and baking until your desired crispness is reached.

Plus, when is there ever a time when bacon isn’t a genius idea? Bake this ahead of time and use it during the week to add to sandwiches, salads, top twice-baked potatoes, loaded baked potatoes, or use it to make a warm bacon vinaigrette.

Serve this as a side dish with with:

How to Make Crispy Bacon in the Oven

5 Steps to Perfectly Baked Bacon!

Line your pan with heavy-duty aluminum foil.
Evenly space bacon out on the foil-lined pan. Avoid overlapping for even cooking.
Bake at 400 degrees for about 25 minutes, depending on desired crispiness. If you want even crispier pieces, place under the broiler for a minute or two, but watch carefully!
Immediately transfer cooked bacon to a plate lined with paper towels.
Wait until the grease cools, then toss the aluminum foil with the grease or drain into a jar for later use. No mess! No draining!

Tips for the Best Bacon

We have Nordic Ware baking sheets that come with a rack. We love this brand and have found it to be super sturdy and durable. The cooling rack can be used during baking or just for cooling. It’s super handy!

Make sure to keep a close watch on the oven! We bake our bacon at 400 degrees for about 20 minutes, but all ovens cook differently.

The bacon will be very hot and will continue cooking as it comes out of the oven. Keep this in mind as you near your favorite crispyness level!

One of the many perks of this recipe is that there is zero splatter, inside or outside of the oven. No need to slave over wiping down a greasy stove. It’s as simple as rendering the fat or tossing the aluminum foil when the grease has cooled.

Benefits of Baking Bacon vs. Frying Bacon

Here are a couple of key benefits to baking bacon instead of frying.

It’s mess-free! No more grease splattering, fans running, or burns! It’s as simple as assembling and baking.
It’s a time saver. With the oven doing most of the work, you’ve got enough time on your hands to prepare hard-boiled eggs, ambrosia salad, pancakes, etc.
It cooks evenly. No more undercooked centers or too-crispy ends. Every piece is cooked evenly and crisp.
It feeds a crowd. No more fretting over a busy stove for an hour, just to get the bacon done. Make this to feed a whole crowd.

Crispy vs. Chewy Bacon

There are two methods for making bacon in the oven: chewy and crispy.

Crispy is always our favorite way to go. Perfect for a BLT or breakfast!

Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Baking bacon with or without a rack: Bacon without the rack will be crispier because the bacon cooks in its own grease.

Storing and reheating cooked bacon

If you have any leftovers, store them in an airtight container or baggie. Bacon tends to keep for a long time because of the curing process. I would store in the refrigerator for no more than 1 week.

To reheat the cooked bacon, place on a paper towel or microwave-safe plate and heat for 15 seconds at a time.

Crispy Baked Bacon Recipe

The best bacon is baked bacon! Instead of the stovetop, the oven-baked version is mess-free and yields the perfect crispness. It's the only way to make a large batch of your favorite breakfast side for a crowd.

Cuisine American

Keyword Bacon, Breakfast

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 473kcal

Author Anna Kate

Ingredients

1 pound uncooked bacon of your choice
Cooking Spray*

Instructions

Preheat the oven to 400 degrees.
Line a baking sheet with heavy-duty aluminum foil. Place the baking rack on top of the foil and lightly spray with cooking spray.*
Evenly space bacon on the cooling rack. Don’t overlap!
Bake at 400 degrees for about 20-25 minutes or until you reach desired crispiness.
Transfer bacon to a plate lined with paper towels.
Allow the grease to cool. Then, carefully dispose of the aluminum foil and grease, or render the grease for later use.*

Notes

*cooking spray isn't necessary to keep the bacon from sticking, but it does help with the clean-up process.

Crispy vs. Chewy Bacon

Crispy Bacon: place bacon on a foil-lined baking sheet and follow the cooking temperature and time until it reaches just the right texture for you.
Chewy Bacon: place bacon on a wire rack over a foil-lined baking sheet and follow the cooking temperature and time.

Serve this with:

Nutrition

The post Crispy Baked Bacon Recipe appeared first on Southern Cravings.

Sheet Pan Shrimp Boil

Anna Kate — Thu, 23 Jan 2020 16:10:25 +0000

The easiest way to make a shrimp boil in the oven! This sheet pan shrimp boil recipe is a great alternative to a low country boil. Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.

You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.

Why I Love this Recipe

Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year. This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!

You can even switch up the ingredients and add crab legs, lobster tails, and other seafood.

Plus, I love that the clean up is super easy. Since it’s on one sheet pan, just store the leftovers in the refrigerator and stick the sheet pan in the dishwasher. Easy Peasy!

Ingredients

This recipe is delicious and made with the most basic ingredients.

Sausage: A spicy sausage is definitely recommended for this recipe. Andouille sausage or Conecuh sausage is my personal favorite. It’s spicy and zingy without overpowering your taste buds. You can also use kielbasa for a milder flavor.
Vegetables: The corn and potatoes make up the hearty side dishes for this one-pan meal. These are cooked at a longer interval than the shrimp.
Shrimp: Look for fresh (not frozen or farm-raised) shrimp. Living near the Gulf Coast makes this easy; however, your local seafood market or grocery store should be able to help you. Purchase with the shells on!

How to Make an Oven Baked Shrimp Boil

This sheet pan shrimp boil requires very little prep work and is baked in intervals so each layer is cooked to perfection.

Preparation

Get all of your ingredients ready! Wash your potatoes, and halve them if they are extra large. New potatoes should be no larger than 2 inches in diameter.

Next, halve your lemons, corn cobs, and quarter an onion.

Cooking Steps

Step 1: Bake the Potatoes and Corn

Layer potatoes, corn, lemon, and onion on a large sheet pan that’s lightly greased. Drizzle ingredients with olive oil and toss to coat.

For easier clean up, line the pan with heavy duty aluminum foil.

Then, bake until the potatoes are easily pierced with a fork. This usually takes about 20-30 minutes depending on the size of the potatoes.

Step 2: Cook the Sausage and Shrimp.

Remove the pan from the oven, and layer the sausage and shrimp on top of the corn and potatoes. Add a few pats of butter and sprinkle with Old Bay seasoning. No need to toss or stir.

Return to the sheet pan to the oven until the shrimp are bright pink and opaque – about 8-10 minutes.

Don’t forget, the shrimp will continue cooking after you remove them from the oven. Allowing the meal to rest for a few minutes before serving is recommended.

Serve this hot with garlic butter for dipping!

Cooking Tips

Use Fresh Shrimp

When buying shrimp, always purchase fresh, never frozen or farm-raised. Yes, this will be more expensive, but the quality and flavor will be well worth it!

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Variations

Adding different types of seafood is a popular choice! Here are some ideas to add in place of shrimp:

Crab legs
Lobster tails
Crawfish
Mussels
Scallops
Salmon

Please note, this recipe’s time and temperature has not been tested with those mentioned above.

Serving Suggestions

We like to serve this with some crusty, French bread or cornbread. Don’t forget the garlic butter dipping sauce.

You can plop the sheet pan right in the middle of the table or serve buffet style. If you need a few side dishes to fill out the meal, serve a pasta salad or green salad.

FAQ: Sheet Pan Shrimp Boil

How do you know when shrimp are done?

Shrimp are done when the tails are bright pink and the white slightly opaque.

Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.

If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.

When the shrimp are done, remove from the oven and serve!

How do you bake a Low Country Boil?

Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.

Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.

Can you reheat a seafood boil in the oven?

Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.

Can you eat leftover seafood boil?

Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.

Can you cook shrimp with shell on?

Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.

Is it better to buy fresh or frozen shrimp?

Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.

How long do you cook shrimp?

Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.

Storing and Reheating Shrimp Boil

Store leftovers in an air tight container for no longer than 4 days.

When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.

The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.

More Seafood Recipes

Sheet Pan Shrimp Boil

Course Main Course

Cuisine Cajun

Keyword low country boil, Seafood, Shrimp

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 480kcal

Author Anna Kate

Ingredients

2 pounds jumbo shrimp raw, shells on
1 pound new potatoes whole
3 ears corn halved (or 6 mini ears)
1 yellow onion quartered
4 tablespoons butter sliced into 1/4 inch pats
1 pound smoked Andouille sausage sliced into 1/2 -inch slices
2 lemons halved and seeds removed
1 tablespoon Old Bay Seasoning

Instructions

Preheat your oven to 400F degrees.
Spray a large baking sheet (9×13 or larger) with cooking spray.
Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
Drizzle sheet pan ingredients with olive oil and toss to coat.
Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
Return the pan to the oven for 8-10 minutes, or until shrimp are done.
Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
Serve with melted butter for dipping and french bread.

Notes

*Please read the article above for complete information, cooking tips, and more.*

Ingredient Substitutions

Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.

Storing & Reheating Leftovers

Store leftovers in an air-tight container for no longer than 4 days.
To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.

Choosing Shrimp for this Recipe

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Nutrition

The post Sheet Pan Shrimp Boil appeared first on Southern Cravings.