Sheet Pan Lemon Dill Ham with Carrots and Potatoes

Name: Sheet Pan Lemon Dill Ham with Carrots and Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lb ham, cut into 1-inch cubes; 1 lb baby carrots; 1 1/2 lb baby potatoes, halved; 1/4 cup unsalted butter, melted; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp fresh dill, chopped; 1/2 tsp kosher salt; 1/4 tsp black pepper

A one-pan dinner of ham, baby carrots, and potatoes tossed in lemon butter and dill, roasted until the potatoes are golden and the ham is browned at the edges.

By EasyCooks Kitchen

Published October 20, 20269 min read

Total time: 45 mins

Prep: 10 mins
Cook: 35 mins

Serves: 4
Cuisine: American
Calories: 420; per serving, estimated

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A sheet pan filled with golden roasted potatoes, orange carrots, and savory ham cubes, garnished with fresh dill.

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This sheet pan dinner brings together savory ham, sweet baby carrots, and golden baby potatoes in a bright lemon-dill butter. Everything roasts on one pan, so cleanup is minimal and the flavors meld beautifully. The ham gets pleasantly browned at the edges while the potatoes turn crisp and the carrots become tender. A final sprinkle of fresh dill adds a burst of freshness that ties the whole dish together. Perfect for a busy weeknight, this recipe is as simple as tossing, roasting, and serving.

Sheet pan meals are a weeknight lifesaver, and this one is especially delicious. Cubed ham, baby carrots, and halved baby potatoes are tossed in a simple lemon butter, then roasted until everything is caramelized and tender. The lemon adds a bright note that cuts through the richness of the ham, while the dill brings a fresh, herbal finish. With just a few ingredients and minimal prep, you can have a satisfying dinner on the table in under an hour. This recipe is versatile, too—swap in whatever vegetables you have on hand or use leftover ham from a holiday meal.

The appeal

Why you’ll love it

Roasting at a high temperature (425°F) caramelizes the natural sugars in the carrots and potatoes, creating golden, crispy edges and deep flavor. The ham, already cooked, just needs to heat through and develop a slight crust, which happens beautifully in the hot oven. Tossing everything in lemon butter before roasting ensures every piece is coated with flavor, and the fat helps the vegetables brown evenly.
The lemon butter serves double duty: it adds moisture and tang, while the dill, added after roasting, retains its delicate flavor. Because the ingredients are spread in a single layer, they roast rather than steam, so you get that desirable texture contrast—crispy potatoes, tender carrots, and juicy ham. The entire dish comes together on one sheet pan, making both cooking and cleanup effortless.

What you need

Ingredients

9 ingredients

Servings

Makes 4 servings.

Lemon Butter

1/4 cup unsalted butter, melted
2 tbsp fresh lemon juice
1 tsp lemon zest

Contains:

Milk

Tools

Equipment

Sheet pan
Parchment paper
Mixing bowl
Small bowl
Spatula

Swaps

Substitutions

Instead ofBaby carrots
UseRegular carrots, peeled and cut into 2-inch pieces
Instead ofBaby potatoes
UseYukon Gold or red potatoes, cut into 1-inch chunks
Instead ofFresh dill
Use1 tsp dried dill, added with the lemon butter
Instead ofUnsalted butter
UseOlive oil for a dairy-free version (use 1/4 cup)

Good to know

Notes

Use a good-quality ham that is already cooked, such as a spiral-cut ham or ham steak, cut into cubes. If using a ham steak, it may be thinner, so adjust the cooking time accordingly. Baby carrots are convenient, but you can also use regular carrots peeled and cut into similar-sized pieces. Baby potatoes are ideal because they roast quickly and get crispy; if using larger potatoes, cut them into 1-inch chunks.

Fresh dill is essential for the best flavor; dried dill can be used in a pinch but add it with the lemon butter so it rehydrates. For a dairy-free version, substitute olive oil for the butter. The recipe is easily doubled—just use a larger sheet pan or roast in two batches to avoid overcrowding. Leftovers keep well in the fridge for up to 4 days.

Prep

Before you start

Before starting, heat the oven to 425°F (220°C) and line a sheet pan with parchment paper. If using a ham steak, cut it into 1-inch cubes. Wash the baby potatoes and halve any that are larger than a golf ball. If the baby carrots are very thick, you can cut them in half lengthwise for even cooking. Measure out the butter, lemon juice, lemon zest, salt, and pepper, and have the fresh dill chopped and ready. This entire prep takes about 10 minutes.

Step by step

Method

5 steps

Phase 1

Prep and Arrange

Step 1: Prep the Pan and Ingredients
Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. In a small bowl, stir together the melted butter, lemon juice, lemon zest, salt, and pepper. In a large bowl, combine the ham cubes, baby carrots, and halved baby potatoes. Pour the lemon butter over the mixture and toss to coat everything evenly.
You’ll need: ham, cut into 1-inch cubes · baby carrots · baby potatoes, halved · unsalted butter, melted · fresh lemon juice · lemon zest · kosher salt · black pepper
Look for: The ham, carrots, and potatoes are evenly coated with the lemon butter mixture.
Tip: Use a large bowl to toss without spilling. If the potatoes are larger than bite-size, cut them smaller so they roast evenly.
Step 2: Arrange on the Sheet Pan
Spread the ham, carrots, and potatoes in a single layer on the prepared sheet pan. Make sure the potatoes are cut-side down where possible to encourage browning. Leave a little space between pieces so they roast rather than steam.
You’ll need: ham, cut into 1-inch cubes · baby carrots · baby potatoes, halved
Look for: The pan is filled in one even layer, with potatoes cut-side down.
Tip: Avoid overcrowding; if needed, use two pans or roast in batches.

Checkpoint

At this stage, the oven is hot, the pan is lined, and the ham, carrots, and potatoes are all tossed in the lemon butter and spread evenly on the pan. The ingredients should look glossy and well-coated, with the potatoes cut-side down for maximum browning. The kitchen will smell of lemon and butter, and the pan is ready to go into the oven.

Phase 2

Roast and Finish

Step 3: Roast the Ham and Vegetables
Place the sheet pan in the oven and roast for 25 minutes. Then remove the pan from the oven and stir the ingredients, turning the potatoes to ensure even browning. Return to the oven and roast for another 10 to 15 minutes, until the potatoes are golden and crisp on the cut sides and the ham is browned at the edges.
You’ll need: ham, cut into 1-inch cubes · baby carrots · baby potatoes, halved
Look for: The potatoes are golden and crisp, the carrots are tender, and the ham has browned edges.
Tip: If the potatoes need more color, broil for 1-2 minutes at the end, watching closely.
Step 4: Sprinkle with Dill
After removing the pan from the oven, sprinkle the chopped fresh dill over the hot ham and vegetables. The residual heat will release the dill's aroma without cooking it away.
You’ll need: fresh dill, chopped
Look for: The dill is scattered evenly over the dish, bright green against the golden potatoes.
Tip: Add the dill just before serving for the freshest flavor.

Checkpoint

After roasting, the pan comes out of the oven with the potatoes golden and crisp, the carrots tender, and the ham browned at the edges. The dill is sprinkled over the hot dish, releasing a fresh, herbal aroma. Everything looks vibrant and appetizing, with no burnt spots, and the vegetables are fork-tender.

Phase 3

Serve

Step 5: Serve the Sheet Pan Dinner
Use a spatula to lift portions onto plates, making sure to include a mix of ham, carrots, and potatoes. Serve hot, with extra lemon wedges if desired (not shown).
You’ll need: ham, cut into 1-inch cubes · baby carrots · baby potatoes, halved
Look for: The portions are colorful and fragrant, with crispy potato edges and tender carrots.
Tip: For a complete meal, serve with a green salad or crusty bread.

Checkpoint

The dish is served immediately, with portions lifted onto plates using a spatula. Each plate has a colorful mix of ham, carrots, and potatoes, with the dill visible as green flecks. The potatoes are crispy on the outside and fluffy inside, the carrots are sweet and tender, and the ham is juicy and flavorful. The lemon-dill flavor comes through in every bite.

Doneness

How to tell it’s done

The dish is done when the potatoes are golden and crisp on the cut sides, the carrots are tender when pierced with a fork, and the ham is heated through with browned edges. Since the ham is already cooked, there is no minimum internal temperature to check, but it should be steaming hot. If you want extra crispiness, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.

Avoid these

Common mistakes

One common mistake is overcrowding the pan, which causes the ingredients to steam instead of roast, resulting in soggy potatoes. Make sure everything is in a single layer with a little space between pieces. Another mistake is adding the dill too early, which can make it lose its flavor; always sprinkle it on after roasting. Also, be careful not to under-season—the lemon butter needs enough salt to bring out the flavors of the vegetables and ham.

Better results

Tips

Tip 1
For the crispiest potatoes, make sure they are completely dry before tossing with the lemon butter. Pat them with a paper towel if needed. Also, cut the potatoes into uniform sizes so they cook evenly. If you have time, let the seasoned potatoes sit for 10 minutes before roasting to help them release moisture and crisp up better.
Tip 2
The lemon butter can be made ahead and stored in the fridge for up to 3 days. If you do, melt it gently before using. When arranging the pan, try to leave a little space between the ham pieces so they get nicely browned edges. For extra flavor, you can add a pinch of garlic powder or onion powder to the lemon butter, but the classic version is delicious as is.

Make it yours

Variations

Add Onions

Add a sliced red onion or shallots to the pan along with the other vegetables. They will caramelize and add sweetness and depth. Toss them with the lemon butter and roast as directed.

Use Chicken

Swap the ham for boneless, skinless chicken thighs, cut into chunks. Increase the cooking time to ensure the chicken reaches 165°F (74°C). The lemon-dill flavor works beautifully with chicken.

Extra Veggies

Add other quick-cooking vegetables like zucchini or bell peppers during the last 15 minutes of roasting. This adds color and variety, making the dish even more nutritious and colorful.

Spicy Kick

Add a pinch of red pepper flakes to the lemon butter for a subtle heat. Or serve with a dollop of Dijon mustard on the side for a tangy contrast to the sweet carrots and ham.

On the table

Serving suggestions

This sheet pan dinner is a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with lemon vinaigrette. You can also serve it with crusty bread to soak up any juices, or a side of steamed green beans. For a heartier meal, add a side of rice or quinoa.

The bright lemon and dill flavors make this dish perfect for spring, but it's satisfying year-round. It's a great way to use up leftover ham after a holiday, and it's also a hit with kids because of the sweet carrots and mild ham. Serve it straight from the pan for a casual family dinner, or plate it for a more formal presentation.

Leftovers

Storage & make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat to restore crispness.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes, or in the microwave until hot. The potatoes may lose some crispness upon reheating, so for best results, reheat in a skillet over medium heat to revive the edges.

Make ahead

You can prep the ingredients up to a day ahead: cube the ham, halve the potatoes, and keep them in separate containers in the fridge. The lemon butter can also be made ahead and stored. When ready to cook, simply toss everything together and roast. This makes the recipe even quicker on busy nights.

Questions

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can prep the ingredients up to a day ahead and store them in the fridge. The lemon butter can also be made in advance. When ready to cook, just toss everything together and roast. The dish is best served fresh, but leftovers can be stored and reheated.

Can this be made with leftover ham from a holiday meal?

Absolutely. Use any cooked ham, whether from a spiral-cut ham, ham steak, or leftover roast. Just cut it into cubes and follow the recipe. The ham is already cooked, so it only needs to heat through and brown slightly.

What if the potatoes are not crispy after roasting?

If the potatoes aren't crispy, they may have been crowded on the pan or not cut small enough. Ensure they are in a single layer with space between them. You can also broil for 1-2 minutes at the end to crisp them up, but watch closely to avoid burning.

Can you use dried dill instead of fresh?

Yes, but the flavor will be less vibrant. Use about 1 teaspoon of dried dill and add it to the lemon butter before roasting, so it rehydrates. Fresh dill is recommended for the best taste and appearance.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as the ham and other ingredients are free of gluten. Check the ham label to ensure no gluten-containing additives. The lemon butter and vegetables are all gluten-free.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card