Bakin’ the Bacon -- the best way to cook bacon in bulk. Bake on parchment lined rimmed baking sheet in 350 degree oven for 35-40 minutes depending how dark you like it!! Cook up to a pound of bacon on half sheet pan.
Wear-Ever Half Size Heavy Duty Sheet Pan (13 gauge) by Vollrath (formerly Lincoln Foodservice), model 5314. WINNER! "Perfect" cookies, oven fries, and jellyroll in this "flawless" pan. Pork produced "lots of fat but no worries about spilling—pan is solid as a rock." Jellyroll browned and released perfectly. Pan can't be twisted and doesn't warp easily. "The search is over." http://www.amazon.com/dp/B0001MS3P6/?tag=cioprodcoll2-20
CIA Bakeware 12-Inch x 17-Inch Cooling Rack - Model # CIA-23304 for $15.95. Highly Recommended-Winner! Fit perfectly inside a standard 18- by 13-inch rimmed baking sheet, offering extra support with a central brace and six feet rather than four. Did not warp in oven or dishwasher. http://www.amazon.com/dp/B000OFND8W/?tag=cioprodcoll2-20
Directions: Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated. Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes. [Promotional Pin]
Roasted green beans and mushrooms: Put trimmed green beans and sliced mushrooms in a gallon ziploc with 2 Tbs each of olive oil and balsamic vinegar. Shake to coat, then spread evenly on a rimmed baking sheet. Roast at 230C / 450F for 20ish minutes, then sprinkle with kosher salt, pepper and Parmesan.
Bring the flavors of Jamaica to your weeknight dinner table with this jerk chicken sheet-pan supper. If you don’t have an 18 x 13-inch rimmed baking sheet or “sheet pan,” consider investing in one. They’re large enough to accommodate a full dinner on one pan, but small enough to fit in most home ovens.
Pre-heat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.