Sheet-Pan Dinners

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

The bell peppers in this dish work to keep your skin looking great. Their vitamin C helps build firming collagen and fends off damaging free radicals.

Scallops only taste rich: A 4-ounce serving has just 78 calories, and the shellfish can cost less than a good cut of beef. Plus, they’re super easy to cook. See&151;and enjoy&151;for yourself!

Roasting the onions and shallots takes this dip way out of the box.

Use this toasted-hazelnut vinaigrette on any fall salad.

Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you've set out. Then simply pop them on a baking sheet and cook.

The flavorful ginger dressing that coats the parsnips calls for tamari, a sauce made from soybeans that’s darker and richer than conventional soy sauce (it’s also gluten free). Serve the fish with a wedge of orange along with peppery greens, such as watercress or arugula.

Sablefish’s succulent texture and high oil content make it an exceptional choice for steaming. In this recipe, the fish is steamed in parchment-paper packets (en papillote), which seal in moisture and flavor.

Like other cruciferous vegetables, brussels sprouts contain glucosinolates, chemical compounds that have been shown to help prevent cancer. Partnering the little cabbages with pear gives this dish even more fiber, as well as a balance of sweet and savory flavors.

Portion-size cuts of meat or chicken take a relatively short amount of time to cook through (as opposed to, say, a whole chicken or leg of lamb), so you can’t rely on the high temperature of the oven to sear the surface of the meat to a golden brown. (In other words, it would take longer for the meat to brown on the outside than to cook through on the inside.) Instead, the meat is first seared on the stove. This recipe is for chicken breast halves (with the skin left on during cooking for added flavor and to keep the meat from drying out), but the method can be used to cook thick pork or lamb chops; skin-on fish fillets, such as bass, salmon, and snapper; or even steaks, such as porterhouse or T-bone, which take too long to cook entirely on the stove. Pan-roasting is frequently practiced in restaurants, as it allows chefs to get a nice crust on the meat and then quickly finish it in the oven. Choose quick-cooking vegetables and other accompaniments, such as the grape tomatoes here, so that everything is ready at once.

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.

To bake individual pies, use 6 10-ounce ramekins, and reduce cooking time to 20 to 30 minutes.

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

Roasting the garlic in its skin mellows and sweetens its flavor; to remove the cloves, squeeze them with your fingers or press on the cloves with a butter knife.