Sheet Pan Easter Dinner
Servings: 4 servings
First time making Easter Dinner? Our Sheet Pan Easter Dinner is the perfect way to enjoy the traditions of Easter from your apartment or home. This plant-based dinner is made with Dei Fratelli Tomato Sauce smothered on a pineapple and served alongside potatoes, green beans, and dinner rolls.
Ingredients:
- 1 (15 oz.) can Dei Fratelli Tomato Sauce
- 1/2 Pineapple, peeled and halved
- 1 Cup Light Brown Sugar
- 1/2 Cup Water
- 1/4 tsp. Nutmeg, ground
- 1/4 tsp. Ginger, ground
- 2 tsp. Granulated Onion
- 4 Cups Green Beans, steamed
- 4 Cups Small Red Potatoes, quartered and roasted
- 4 Dinner Rolls, baked
Instructions:
- Season the pineapple with salt and pepper and let sit in the refrigerator overnight.
- Preheat oven to 350 F.
- Wrap the pineapple in aluminum foil and place the pineapple sliced side down on a baking sheet. Roast for 1 hour.
- In a large saucepan, add brown sugar and water. Bring to a simmer over medium-high heat until the sugar has melted and formed a thin, brown syrup, about 5 minutes.
- Add Dei Fratelli Tomato Sauce, nutmeg, ginger, and onion. Cook for an additional 10 minutes over medium heat, stirring frequently. The glaze should look sticky and evenly coat the back of a spoon. Turn off the heat and allow it to cool slightly.
- Unwrap the pineapple and baste it every 30 minutes with the tomato glaze for 2 hours or until pineapple is tender and sticky.
- Move the pineapple to one side of the sheet pan and organize the cooked green beans and the cooked potatoes. Cook an additional 30 minutes in the oven, or until heated through.
Chef's Tip:
There will be some tasty glaze leftover! Store in an airtight container in the fridge to use in another recipe within 6 days!
