• James Novotny

Recipe: Two Sheet Pan Easter

Unfortunately Easter this year in falling in the midst of a global crisis and most areas of gathering and celebration are already being canceled. This doesn't mean you can't have a small celebration at home with good food and even a small egg hunt around your home. If you won't have the number of attendees you have had in years prior this may be a good dish to make as it serves 4 people!

While the holiday falls on April 12th it may be in your best interest to find ingredients early especially those that can be frozen due to the high demand of products in most stores. Remember to be mindful of your local emergency ordinance and be safe and maintain social distancing when leaving your home! Also be careful of how you celebrate with the elderly. It may be painful to exclude loved ones from your celebratory activities, it is in their best interest to keep them safe.

Recipe Serves 4


Prep 20m

Cooking 50m


1 cup all-purpose flour

3 tablespoons Parmesan

1 1/2 teaspoons baking powder

1/2 teaspoon minced thyme

Salt and ground black pepper

1 3/4 cup heavy cream

1 pound medium carrots

2 tablespoons unsalted butter, plus more for greasing pan and biscuits

2 small bunches asparagus (about 1 1/2 pounds)

1 tablespoon extra-virgin olive oil

1 pound potatoes (roughly 2)

1 small clove garlic, minced

2 tablespoons orange marmalade

1/2 cup shredded Gruyere cheese

Three 7 to 8 ounce ham steaks, halved crosswise

2 tablespoons dark brown sugar

3 slices canned pineapple in syrup

6 whole cloves

4 lemon wedges


Preheat Oven: Position the broiler racks in the upper and lower thirds of the stove and preheat to 425 degrees F.

Start the Scones: Whisk the flour, 1 tablespoon of the Parmesan, the baking powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon dark pepper together in a bowl. Include 3/4 cup of the cream and mix with a wooden spoon until the batter just blends. Assemble the batter into a ball, move it to a floured surface and pat into a 1-inch-thick squares.

Cut Carrots: Begin chopping into 1/2-inch cuts, splitting any bigger parts to keep them all generally a similar size so they cook around the same time.

Line One Sheet Pan: Using parchment paper to line one sheet/cookie sheet pan. Spread the carrots on half of the pan. Soften 2 tablespoons of margarine in a little bowl in the microwave. Sprinkle the carrots with the margarine and 1/2 teaspoon salt. On the opposite side of the pan, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it equitably over portion. Heat on the base rack until the vegetables are simply starting to get delicate (About 15 minutes).

Cut Potatoes: Cut the potatoes into 1/8-inch-thick slices with a mandoline or a vegetable slicer and spot in a medium covered skillet. Mix 1 cup of the heavy cream, the garlic, the staying 1/4 teaspoon thyme, 3/4 teaspoon salt and a spot of pepper together and pour over potatoes. Heat to the point of boiling over medium heat, lower the temperature. Cook, making sure to stir just once in a while, until the potatoes are delicate when punctured with the tip of a paring knife or fork and the cream has thickened, 10 to 12 minutes. Remove from stove still covered.

Flavor Vegetables: Remove the carrots from the oven and spoon the marmalade over them, blending until totally covered. Turn the asparagus and return the baking sheet and oven.

Begin Your Second Sheet: Butter 1/3 of the perfect sheet dish. Spoon a large portion of the potato cuts onto this portion of the tray, covering layer on the buttered zone and sprinkle equally with 1 tablespoon of the Parmesan cheese. Top with the rest of the potato cuts, spoon any left over cream over the cuts, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.

The Ham: Arrange the ham cuts in a single layer over the center of the cooking sheet, leaving an unfilled space for the bread rolls. Blend the brown sugar and pineapple syrup together in a little bowl and warm in the microwave for 30 seconds moments, mixing in the middle until the sugar has liquefied. Spoon the coating onto the ham cuts and spread it with the rear of a spoon to cover. Cut the pineapple rings down the middle and lay a piece on each ham cut.

Finishing the Rolls: Equally space the chilled rolls on the plate and brush the tops with butter. Place the sheet on the higher rack of the broiler. Cook the two trays until the potatoes are darker and hard on top, the carrots are coated and completely cooked, the asparagus is delicate and softly caramelized, the scones are beginning to golden, and the ham and pineapple are warmed through. This should be around 20 minutes.

To Serve: Stir the carrots and separation equally among 4 plates. Present with lemon wedges and mustard as a finishing touch.

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