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 first made this recipe for a small holiday gathering, and it became an instant family favorite. The cranberry glaze adds a bright twist that pairs beautifully with the roasted turkey and veggies.
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
Instructions
- Prep Oven & Pan:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season Turkey:
- Mix 2 tbsp olive oil, salt, pepper, thyme, rosemary, and smoked paprika. Rub this mixture evenly over the turkey breast.
- Prepare Vegetables:
- Toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange in a single layer on the sheet pan, leaving space in the center for the turkey.
- Arrange & Roast:
- Place the seasoned turkey breast, skin-side up, in the center of the sheet pan. Roast for 30 minutes.
- Make Cranberry Glaze:
- In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat, stirring, for 5 minutes until slightly thickened. Set aside.
- Glaze & Finish Roasting:
- After 30 minutes, brush half of the cranberry glaze over the turkey breast. Continue roasting for another 20 minutes, or until turkey reaches an internal temperature of 160°F (71°C) and vegetables are tender.
- Rest & 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 Sharing this dish together always brings smiles—my kids especially love the bright flavor and the beautiful colors on the table.
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.
Nutritional Information (per serving)
Calories: 410. Total Fat: 15 g. Carbohydrates: 34 g. Protein: 37 g.
Save Serve alongside your favorite holiday sides for a complete feast. The cranberry glaze is perfect with leftovers too.
Recipe FAQ
- → What herbs complement the turkey breast best?
Thyme, rosemary, and a touch of smoked paprika provide a fragrant, savory profile enhancing the turkey's natural flavors.
- → Can I substitute the vegetables in this dish?
Yes, sweet potatoes or parsnips can replace butternut squash, and any firm winter vegetables work well for roasting.
- → How do I know when the turkey is properly cooked?
The turkey reaches optimal doneness at an internal temperature of 160°F (71°C), ensuring juiciness and safety.
- → What is the best way to apply the cranberry glaze?
Brush half the glaze on the turkey after 30 minutes of roasting, then add the rest once it’s done for a balanced tart-sweet finish.
- → Are there any tips for roasting the vegetables evenly?
Toss them in olive oil, salt, and pepper, then spread in a single layer to allow even caramelization and tenderness.