one-for-all SHEETPAN dinners

THERE'S ONE THING THAT GIVES THE HUMBLE SHEET PAN A LEG UP ON ALL OTHER PANS: PLENTY OF SURFACE AREA FOR OPTIMAL BROWNING AND CARAMELIZATION. IT'S THE SIZZLING SECRET TO THESE OVEN-TO-TABLE MEALS.

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Spicy Honey-Glazed Tofu and Green Beans

HANDS ON 15 minutes
STAND 30 minutes
ROAST 35 minutes at 425°F

1. Cut tofu crosswise into eight 12-inch slices. Place in a single layer on a large baking sheet or tray lined with three layers of paper towels. Cover with another two or three layers of paper towels. Place another baking sheet or tray on top of tofu; weight down with heavy cans or a large heavy skillet. Let stand 30 minutes.

2. Preheat oven to 425°F. Line two 15x10-inch baking pans with foil. Using 1 Tbsp. of the oil, brush both sides of each tofu slice. Place tofu on one of the prepared pans; sprinkle both sides of each slice using 2 tsp. of the salt and the pepper. Roast 20 minutes. Turn tofu.

3. Meanwhile, place green beans in the other prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with the remaining ½ tsp. salt; toss to coat. Roast tofu and beans until tofu is crisp and beans are tender, about 15 minutes more.

4. Meanwhile, for sauce, in a small bowl whisk together gochujang, lime juice, honey, and remaining 1 Tbsp. oil.

5. Drizzle green beans with half of the sauce; toss. Drizzle tofu with remaining sauce. Serve tofu and green beans with rice. Sprinkle tofu with sesame seeds and green onions. Makes 4 servings.

PER SERVING 419 cal., 17 g fat (2 g sat. fat), 0 mg chol., 1,004 mg sodium, 56 g carb., 5 g fiber, 17 g sugars, 15 g pro.

Jerk Salmon with Sweet Potatoes

HANDS ON 15 minutes
ROAST 25 minutes at 425°F