Thanksgiving Medley
Celebrate the flavors of the season with this vibrant Thanksgiving Medley, a one-pan dish that combines tender roasted turkey breast with caramelized sweet potatoes, crispy Brussels sprouts, and tart fresh cranberries. Infused with warm spices and a touch of maple syrup for subtle sweetness, this recipe strikes the perfect balance of savory and sweet. The dish is roasted to perfection in a bed of chicken broth to ensure the turkey remains moist while the vegetables achieve an irresistibly golden, caramelized finish. With just 20 minutes of prep time and minimal cleanup, this is the perfect modern take on a holiday classic. Whether you're hosting a mid-sized gathering or looking for a streamlined Thanksgiving dinner, this all-in-one meal will bring seasonal comfort to your table. Garnish with fresh parsley for a pop of color and serve alongside your favorite holiday sides. This Thanksgiving Medley is sure to be the star of your festive feast!
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Recipe Information
Ingredients
- 2 pounds turkey breast, boneless and skinless
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 3 cups sweet potatoes, peeled and diced
- 2 cups Brussels sprouts, halved
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine salt, black pepper, garlic powder, and dried thyme.
Rub the turkey breast with 1 tablespoon of olive oil and season evenly with the spice mixture. Set aside.
In a large mixing bowl, toss the diced sweet potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, maple syrup, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
Spread the vegetables evenly onto a large rimmed baking sheet or roasting pan, leaving space in the center for the turkey.
Place the seasoned turkey breast in the center of the pan, nestled among the vegetables.
Scatter the fresh cranberries across the vegetables.
Pour chicken broth into the pan, ensuring the liquid spreads across the bottom to help keep the dish moist and prevent sticking.
Roast in the preheated oven for 40-45 minutes, or until the internal temperature of the turkey reads 165°F (74°C) when tested with a meat thermometer, and the vegetables are tender and caramelized.
Remove the pan from the oven and let the turkey rest for 10 minutes before slicing.
Garnish with fresh parsley before serving, if desired. Serve the turkey slices alongside the roasted vegetables and cranberries for a perfect Thanksgiving Medley.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
