Save A festive, all-in-one meal featuring juicy turkey breast, colorful winter vegetables, and a tangy-sweet cranberry glaze—perfect for a cozy family dinner or small holiday gathering.
I still remember serving this roasted turkey and veggies for our holiday dinner last year. The cranberry glaze added a delightful twist and everyone went back for seconds!
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Ingredients
- Turkey: 1 boneless, skin-on turkey breast (about 2 lbs (900 g)), 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp smoked paprika
- Winter Vegetables: 2 cups butternut squash, peeled and cubed ((about 1/2-inch pieces)), 2 cups Brussels sprouts, trimmed and halved, 2 large carrots, peeled and sliced into 1/2-inch rounds, 1 red onion, peeled and cut into wedges, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Cranberry Glaze: 1/2 cup cranberry sauce ((homemade or store-bought)), 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp orange zest
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Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season Turkey:
- In a small bowl, mix 2 tbsp olive oil, salt, pepper, thyme, rosemary, and smoked paprika. Rub this mixture evenly over the turkey breast.
- Prepare Vegetables:
- In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the turkey.
- Arrange and Roast:
- Place the seasoned turkey breast, skin-side up, in the center of the sheet pan. Roast for 30 minutes.
- Make Cranberry Glaze:
- While roasting, make the cranberry glaze: In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat, stirring occasionally, for 5 minutes until slightly thickened. Set aside.
- Glaze and Continue Roasting:
- After 30 minutes, brush half of the cranberry glaze over the turkey breast. Continue roasting for another 20 minutes, or until the turkey reaches an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized.
- Rest and Serve:
- Remove from oven, tent the turkey with foil, and let rest for 10 minutes. Slice the turkey and serve with roasted vegetables, drizzling with the remaining cranberry glaze.
Save Serving this meal brought everyone together at the table, and the kids loved helping brush on the glaze before the final roast!
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Required Tools
Large sheet pan, small saucepan, mixing bowls, sharp knife, cutting board, silicone brush (for glazing)
Allergen Information
Contains mustard (in the glaze). Naturally gluten-free and dairy-free. Always check labels on cranberry sauce and Dijon mustard for potential allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g
Save 
This colorful sheet-pan turkey is sure to bring cheer to any gathering. Enjoy the leftovers for easy lunch the next day!
Recipe Questions & Answers
- → What is the best way to ensure the turkey breast stays juicy?
Season the turkey evenly and roast at 400°F, then let it rest covered with foil to retain juices.
- → Can I substitute other vegetables for butternut squash?
Yes, sweet potatoes or parsnips work well as substitutes and roast similarly.
- → How do I make the cranberry glaze?
Simmer cranberry sauce with maple syrup, Dijon mustard, apple cider vinegar, and orange zest until slightly thickened.
- → Is it necessary to use skin-on turkey breast?
The skin helps keep the turkey moist and creates a crispy texture when roasted.
- → What wine pairs well with this roasted turkey and vegetables?
Dry Riesling or Pinot Noir complement the flavors and balance the tangy glaze.
