Melissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.

Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot(R) pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you’ll find a chapter of one-bowl cakes, too–from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.

These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly–with as little clean-up as possible.

Dinner in One: Exceptional & Easy One-Pan Meals: A Cookbook is available at Amazon.com, Amazon.co.uk and Indigo.ca.  

---

Sheet Pan Thanksgiving

Roast Turkey Breast, Maple-Glazed

Sweet Potatoes, and Brussels Sprouts

If you’ve ever had a craving for the flavours of Thanksgiving dinner in, say, the middle of February, this recipe is for you. The turkey breast, slathered in mayonnaise and fragrant za’atar (a Middle Eastern mix of dried herbs, sesame, and sumac), roasts up gorgeously moist and juicy while the sweet potatoes caramelize and the brussels sprouts turn crisp and brown. I like to serve this with a creamy za’atar sauce on the side, but if you’re going full-on Thanksgiving, your favourite cranberry sauce might be a more apropos option.

SERVES 4

1 boneless turkey breast (2 to 2½ pounds)

2 teaspoons kosher salt, divided, plus more as needed

½ teaspoon freshly ground black pepper

2 large garlic cloves, finely grated

¼ cup mayonnaise

2½ tablespoons za’atar

1 pound sweet potatoes, peeled and cut lengthwise into 1-inch-thick wedges

4 tablespoons extra-virgin olive oil, divided, plus more as needed

1 tablespoon maple syrup

Pinch of crushed red pepper flakes

1 pound brussels sprouts, trimmed and halved lengthwise

½ teaspoon cumin seeds

Fresh lemon juice, to taste

1. Heat the oven to 400ºF. If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons of the salt and the black pepper, then rub all over with the garlic.
2. In a small bowl, stir together the mayonnaise and za’atar. Transfer 2 tablespoons of the za’atar mayo to a separate small bowl and brush that all over the turkey. Set the remaining za’atar mayo aside. Let the turkey sit at room temperature for 15 minutes while you prepare everything else. 
3. In a large bowl, toss together sweet potatoes, 1 tablespoon of the oil, the maple syrup, ¼ teaspoon of the salt, and the red pepper flakes. Place turkey on a rimmed sheet pan and arrange the potatoes in a single layer around it. Roast for 20 minutes.
4. In the same bowl (no need to wash it), toss the brussels sprouts with 2 tablespoons of the oil, the cumin seeds, and the remaining ¼ teaspoon salt. Give the potatoes a toss after roasting for 20 minutes, and push the wedges to one side of the pan to make room for the brussels sprouts. Add the sprouts and continue to roast until the sprouts and potatoes are golden brown and a thermometer inserted in the thickest part of the turkey registers 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes). Allow the meat to rest for 10 minutes before slicing.
5. While the turkey is resting, whisk the remaining 1 tablespoon oil into the reserved za’atar mayo; taste and add a little more oil and salt, if needed. Season to taste with lemon juice. Serve the za’atar mayo alongside the turkey and vegetables.

SWAP IT OUT

Sliced acorn or butternut squash, cut 1 inch thick, can stand in for the sweet potatoes. Broccoli florets or broccolini can replace the brussels sprouts.

Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.