Description
This easy Easter-style sheet pan dinner features smoked beef, baby potatoes, green beans, and pineapple in a sweet honey mustard glaze. One-pan, stress-free, and perfect for Easter or busy spring dinners.
Ingredients
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1 pound baby potatoes, cut in half
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½ pound green beans, trimmed
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3 tablespoons olive oil
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4 cloves garlic, minced
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3 teaspoons fresh thyme
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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1¼ pounds smoked beef
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1 (20-ounce) can sliced pineapple, drained
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¼ cup honey
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¼ cup brown sugar
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1 tablespoon apple cider vinegar
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1 tablespoon Dijon mustard
Instructions
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Preheat the oven to 400°F (205°C). Line a sheet pan with parchment paper for easy cleanup.
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Prepare the veggies: Add halved potatoes and green beans to the pan. Drizzle with olive oil, then sprinkle with garlic, thyme, onion powder, salt, and pepper. Toss until evenly coated.
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Roast the vegetables for 20 minutes, stirring halfway, until potatoes begin to soften.
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Make the glaze: While veggies roast, whisk honey, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth and glossy.
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Add the beef & pineapple: Remove the pan from the oven. Nestle sliced smoked beef and pineapple among the vegetables.
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Brush generously with the glaze, coating everything well.
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Return to oven and cook for 12–15 minutes, until beef is heated through and glaze is bubbly and caramelized.
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Rest for 5 minutes, then serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 663kcal
- Sugar: 75g
- Fat: 16g
- Carbohydrates: 109g
- Fiber: 11g
- Protein: 27g