Are you getting exhausted coming up with pretty, family-pleasing meals during this hectic holiday season?

Do you want to waste less time in the kitchen and still serve delicious, delightful meals?

Let’s all agree that meals should take less than 10 minutes to prep, 30 minutes to cook and no time to clean up.

How can we meet that goal?

Simply turn back to those sheet pan meal ideas we all saw on Pinterest last spring.

Sheet pan meal ideas may seem easier if you are cooking with fresh spring vegetables for lighter menus, but winter sheet pan suppers can take great advantage of the joys of roasting vegetables to deepen flavors.

Think about it. If you divide a sheet pan into three zones, you can roast meat or fish in one zone, potatoes in another and some winter vegetables in the third.

If you don’t mind taking a little extra care, you can even cook some luscious seafood with interesting vegetables by adding things during cooking.

If you are a dishwashing avoider like me, cover those sheet pans in heavy duty aluminum foil before you start cooking. Then clean up becomes a snap—just remove the foil after dinner and toss it. No pots or pans to clean!

My favorite combinations

Pork Tenderloin, winter squash slices tossed with melted butter and maple syrup and tiny potatoes tossed in olive oil and rosemary.

Chicken breasts seasoned with Italian herbs and garlic, zucchini and mushrooms tossed in basil oil and garlic and nests of spaghetti squash.

Seasoned salmon fillets, sliced baking potatoes tossed with olive oil and Parmesan cheese and shredded kale tossed with lemon zest.

But for sheer beauty and fun, I love Shrimp Scampi Christmas Wreaths recipe best.

Shrimp Scampi Christmas Wreaths

This recipe makes enough for four, but you can increase the amounts and make it for an impressive party dish.

1 pound Brussel sprouts, trimmed and halved
2 cups cherry tomatoes
1 teaspoon dried basil leaves
1-2 pounds large uncooked shrimp, peeled and deveined tail off
¼ cup olive oil, divided into three parts
2-3 cloves of garlic, minced
1 Tablespoon minced fresh parsley
Salt and pepper
Lemons for garnish

Preheat the oven to 400ºF. Line a large sheet pan with foil. Toss the Brussel sprouts with 1 Tablespoon olive oil and salt and pepper. Place the Brussel sprouts, cut side up in a single layer on one end of the sheet pan. Toss the tomatoes in olive oil with the basil and place them in the center of the sheet pan. Put the pan in the oven for ten minutes. Meanwhile, toss the shrimp with the rest of the olive oil, the garlic and fresh parsley. Let it rest.

After the Brussel sprouts and tomatoes have roasted for 10 minutes, remove the pan from the oven and turn the Brussel sprouts cut side down and turn the tomatoes over. At the far end of the pan from the sprouts, spread the shrimp mixture. Return the pan to the oven and cook for another 10 minutes.

Remove the pan from the oven. Arrange the Brussel sprouts around the outside of a large platter, creating a “wreath” shape. Decorate the sprouts with the roasted tomatoes. Put the shrimp in the center of the ring and serve immediately.