15 Simple One-Pan Christmas Recipes That Save Cleanup

A single sheet pan can be like a holiday shortcut, turning a messy feast into a clean table and more time with family. You’ll learn 15 one-pan recipes that cut cleanup, use seasonal ingredients, and cook mostly hands-off. Each dish gives clear steps for roasting, braising, or baking in one vessel, so you can focus on timing and flavor without extra pots. Keep going to find the right main, side, or dessert for your meal.

Maple-Glazed Sheet Pan Pork Tenderloin With Roasted Apples and Brussels Sprouts

A sweet-and-savory, hands-off weeknight centerpiece that roasts everything together for juicy pork, caramelized apples, and crispy Brussels sprouts.

Ingredients:

• 1 1/2 to 2 lb pork tenderloin
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 2 tablespoons Dijon mustard
• 3 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar (or lemon juice)
• 2 garlic cloves, minced
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium apples (e.g., Honeycrisp or Fuji), cored and cut into 8 wedges
• 1 small red onion, cut into wedges (optional)
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• 1/4 cup chicken broth or water (to keep pan juices from burning)
• Fresh parsley or thyme for garnish (optional)

How to Make:

1. Preheat oven to 425°F (220°C) and line a rimmed sheet pan with foil or parchment for easy cleanup.
2. Pat the pork tenderloin dry and season all over with salt, pepper, and dried thyme.
3. In a small bowl mix Dijon mustard, maple syrup, apple cider vinegar, minced garlic, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the pork 1–2 minutes per side until golden brown to lock in juices.
5. Place pork in the center of the prepared sheet pan.
6. Toss Brussels sprouts, apple wedges, and red onion (if using) with remaining 1 tablespoon olive oil, a pinch of salt and pepper, and spread around the pork in a single layer.
7. Brush half of the maple-mustard glaze all over the pork and drizzle a little over the vegetables and apples.
8. Pour the chicken broth or water into the pan (not over the pork) to keep the pan juices from burning.
9. Roast for 18–22 minutes, then brush pork and veggies with the remaining glaze and continue roasting 5–8 minutes more, or until pork reaches an internal temperature of 145°F (63°C) and sprouts are tender and caramelized.
10. Remove from oven and let the pork rest 5–10 minutes before slicing; the juices will redistribute and keep it juicy.
11. Slice the pork into medallions, arrange with roasted apples and Brussels sprouts, spoon pan juices over everything, and garnish with chopped parsley or fresh thyme.

Enjoy — a cozy, festive one-pan meal that’s as pretty as it’s delicious!

One-Pan Herb-Roasted Chicken With Root Vegetables

A cozy, aromatic one-pan roast that fills the kitchen with holiday scents and makes cleanup a breeze.

Ingredients:

• 1 whole chicken (about 4–5 lb), giblets removed and patted dry
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 3 cloves garlic, minced
• Zest of 1 lemon and 2 lemon halves
• 1 lb baby potatoes, halved if large
• 1 lb carrots, cut into 2-inch pieces
• 1 large parsnip or 2 small, cut into 2-inch pieces
• 1 medium onion, quartered
• 1/2 lb Brussels sprouts, halved (optional)
• 1/2 cup low-sodium chicken broth or white wine
• 1 tbsp butter, cut into small pieces
• Extra sprigs of rosemary/thyme for garnish (optional)

How to Make:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix olive oil, salt, pepper, chopped rosemary, thyme, minced garlic, and lemon zest.
3. Rub the herb mixture all over the chicken, under the skin if you can, and place lemon halves inside the cavity.
4. Toss potatoes, carrots, parsnip, onion, and Brussels sprouts (if using) with a little olive oil, salt, and pepper in a large bowl.
5. Spread the vegetables in an even layer in a large roasting pan or sheet pan and place the chicken on top, breast side up.
6. Pour the chicken broth or wine into the pan around the vegetables and dot the vegetables with the butter pieces.
7. Roast for 20 minutes, then reduce oven to 375°F (190°C) and continue to roast another 40–60 minutes, or until the chicken reaches 165°F (74°C) at the thickest part of the thigh and the vegetables are tender and golden.
8. Baste the chicken and vegetables once or twice during roasting with pan juices for extra flavor and color.
9. Remove the pan from the oven and tent the chicken with foil; let rest 10–15 minutes before carving so juices redistribute.
10. Carve the chicken, toss the vegetables in the pan juices, garnish with fresh herb sprigs, and serve.

Enjoy a warm, rustic plate of herb-roasted chicken and root vegetables that tastes like the holidays in every bite!

Skillet Cranberry-Orange Chicken With Pecans

Skillet Cranberry-Orange Chicken With Pecans — bright, cozy, and done in one pan.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1–1.25 lb total)
• Salt and black pepper, to taste
• 1 tsp paprika
• 2 tbsp olive oil
• 1/2 cup yellow or sweet onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice (fresh if possible)
• Zest of 1 orange
• 2 tbsp honey or maple syrup
• 1 tsp dijon mustard
• 1/2 cup low-sodium chicken broth
• 1/3 cup chopped pecans, toasted
• 1 tbsp butter (optional, for a glossy finish)
• Fresh parsley or thyme, chopped, for garnish

How to Make:

1. Pat the chicken dry and season both sides with salt, pepper, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken and sear 4–5 minutes per side until golden and almost cooked through; transfer to a plate.
4. Reduce heat to medium and add the sliced onion to the skillet; sauté 3–4 minutes until softened.
5. Stir in the garlic and cook 30 seconds until fragrant.
6. Add the cranberries, orange juice, orange zest, honey, dijon, and chicken broth; stir and bring to a gentle simmer.
7. Return the chicken to the skillet, spoon some sauce over the pieces, and simmer uncovered 6–8 minutes until the sauce thickens slightly and chicken reaches 165°F (74°C).
8. Stir in the butter (if using) for a glossy sauce, then sprinkle toasted pecans over the chicken.
9. Taste and adjust seasoning with salt and pepper, then garnish with chopped parsley or thyme.

Serve this colorful skillet straightaway and enjoy the sweet-tart holiday flavors with a satisfying crunch!

Dutch Oven Beef Pot Roast With Carrots and Pearl Onions

Classic, cozy Dutch oven pot roast — fork-tender beef with sweet carrots and pearl onions.

Ingredients:

• 3–4 lb beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil or olive oil
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1 cup dry red wine (or additional beef broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 3 sprigs fresh thyme (or 1 tsp dried)
• 1 lb carrots, peeled and cut into 2-inch pieces
• 12 oz pearl onions, peeled
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped, for garnish (optional)

How to Make:

1. Preheat oven to 325°F (160°C).
2. Pat roast dry and season all over with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear roast 3–4 minutes per side until deeply browned; transfer to a plate.
5. Add quartered onion and smashed garlic to the pot and cook 2–3 minutes until softened.
6. Stir in tomato paste and cook 1 minute, then pour in wine to deglaze, scraping up browned bits.
7. Add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme; bring to a gentle simmer.
8. Return roast to the pot, cover, and transfer to the oven.
9. Roast 2 hours, then add carrots and pearl onions around the meat; recover and continue roasting 1–1.5 hours more until beef is fork-tender.
10. Remove roast and vegetables to a platter and keep warm.
11. Skim fat from cooking liquid, then place pot on the stovetop over medium heat.
12. If you want a thicker gravy, stir in cornstarch slurry and simmer 2–3 minutes until glossy and slightly thickened; adjust seasoning with salt and pepper.
13. Slice or pull the roast, serve with carrots and pearl onions, and spoon the gravy over top.
14. Garnish with chopped parsley if you like.

Enjoy a warm, comforting slice of holiday goodness — perfect for a festive one-pot feast.

Sheet Pan Salmon With Lemon, Dill, and Asparagus

Citrusy, herby salmon and tender asparagus all roasted together for an easy, elegant weeknight or holiday main.

Ingredients:

• 1 ½ to 2 lb salmon fillet (skin on or off), cut into portions
• 1 lb asparagus, woody ends trimmed
• 2 lemons — 1 thinly sliced, 1 juiced
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
• 2 cloves garlic, minced
• 1 tsp Dijon mustard (optional, for extra tang)
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 tbsp butter, cut into small pieces (optional, for richness)
• Lemon wedges, for serving

How to Make:

1. Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup.
2. Pat salmon dry and place in the center of the sheet pan skin-side down if applicable.
3. Arrange trimmed asparagus around the salmon in a single layer.
4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon (if using), chopped dill, salt, and pepper.
5. Spoon or brush the mixture evenly over the salmon and asparagus. Tuck lemon slices over the salmon and scatter butter pieces on top if using.
6. Roast in the preheated oven for 12–15 minutes, or until salmon is opaque and flakes easily and asparagus is tender-crisp. Thicker fillets may need up to 18 minutes.
7. Remove from oven, let rest 2 minutes, then squeeze extra lemon over everything and adjust seasoning as needed.
8. Serve immediately with lemon wedges and an extra sprinkle of fresh dill.

Enjoy a bright, fuss-free main that looks impressive with almost no cleanup.

One-Pan Sausage, Fennel, and Sweet Potato Bake

A cozy, roast-and-go skillet of savory sausage, anise-kissed fennel, and sweet, caramelized potatoes—perfect for an easy holiday main.

Ingredients:

• 1 lb (450 g) Italian sausage links (mild or spicy), cut into 1–2-inch pieces
• 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch cubes
• 1 large fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp fennel seeds (optional, for extra fennel flavor)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar or lemon juice (optional, for brightness)
• Fresh parsley or reserved fennel fronds, for garnish

How to Make:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1½ tbsp olive oil, half the rosemary, smoked paprika, salt, and pepper; spread on one side of a large rimmed baking sheet or ovenproof skillet.
3. Toss fennel slices and onion wedges with the remaining 1½ tbsp olive oil, fennel seeds (if using), salt, and pepper; place them beside the sweet potatoes.
4. Nestle sausage pieces among the vegetables so everything is in a single layer with a little space between pieces.
5. Roast for 25 minutes, then remove from oven and stir/toss everything so the pieces turn; sprinkle garlic over the pan.
6. Return to oven and roast another 10–12 minutes, until sausage is browned and cooked through and sweet potatoes are tender and caramelized.
7. Drizzle with balsamic vinegar or lemon juice, scatter remaining rosemary and chopped parsley or fennel fronds, and adjust seasoning.
8. Serve straight from the pan for an easy, festive centerpiece.

Dig in and enjoy the warm, savory-sweet flavors—perfect for holiday crowds or weeknight comfort.

Skillet Mushroom and Spinach Stuffed Manicotti

Skillet Mushroom and Spinach Stuffed Manicotti — creamy, savory, and baked right in one pan for comforting holiday flair.

Ingredients:

• 12 manicotti shells (uncooked or pre-parboiled per package)
• 1 tbsp olive oil
• 8 oz cremini or button mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• 1 large egg
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 cups marinara sauce (jarred or homemade)
• 1/2 cup vegetable or chicken broth
• Fresh basil or parsley for garnish (optional)

How to Make:

1. Preheat oven to 375°F (190°C). Lightly grease a large ovenproof skillet.
2. Heat olive oil in the skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in garlic and chopped spinach; cook until spinach wilts, about 2 minutes. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.
5. In a bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, Italian seasoning, and a pinch of salt and pepper. Fold in the cooled mushroom-spinach mixture.
6. Spread 1 cup marinara sauce evenly across the bottom of the skillet. Pour the broth into the sauce and stir gently to create a saucy base.
7. Carefully stuff each manicotti shell with the filling (use a spoon or piping bag) and arrange the stuffed shells snugly in the skillet on top of the sauce.
8. Spoon the remaining marinara over the tops of the shells, then sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
9. Cover the skillet with foil and bake for 25 minutes. Remove foil and bake 10–15 more minutes until cheese is bubbly and slightly golden.
10. Let rest 5 minutes, garnish with fresh basil or parsley, slice, and serve straight from the skillet.

Enjoy—this one-pan stuffed manicotti is cozy, cheesy, and perfect for sharing at the holiday table!

Sheet Pan Honey-Mustard Glazed Ham With Pineapple and Sweet Potatoes

Sweet, tangy, and perfectly caramelized—this sheet-pan ham brings holiday comfort with minimal fuss.

Ingredients:

• 1 fully cooked bone-in ham (about 6–8 lb), scored in a diamond pattern
• 1 cup pineapple rings (canned or fresh), drained
• 2 medium sweet potatoes, peeled and cut into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup honey
• 1/3 cup Dijon mustard
• 2 tablespoons whole-grain mustard (optional, for texture)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar or pineapple juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves or allspice
• 1/4 cup fresh parsley, chopped (for garnish)
• Toothpicks (to secure pineapple rings)

How to Make:

1. Preheat oven to 350°F (175°C). Line a large sheet pan with foil for easy cleanup.
2. Toss sweet potato rounds with olive oil, salt, and pepper; spread them in a single layer on one side of the sheet pan.
3. Place the scored ham on the other side of the pan, flat side down.
4. Arrange pineapple rings over the ham, securing each ring with a toothpick if needed.
5. Whisk together honey, Dijon mustard, whole-grain mustard (if using), brown sugar, apple cider vinegar (or pineapple juice), cinnamon, and cloves until smooth.
6. Brush about half the glaze all over the ham, letting some drip onto the sweet potatoes.
7. Roast for 25 minutes, then brush the ham and sweet potatoes with the remaining glaze.
8. Continue roasting 20–30 more minutes, until the ham is heated through and the glaze is sticky and caramelized and sweet potatoes are tender (internal temp for reheated cooked ham should reach about 140°F/60°C).
9. If you like extra caramelization, broil 2–3 minutes while watching closely so the glaze doesn’t burn.
10. Let the ham rest 10 minutes, remove toothpicks from pineapple, and garnish with chopped parsley before slicing and serving.

Enjoy the sweet-and-savory holiday centerpiece—it’s easy, crowd-pleasing, and full of bright pineapple flavor!

One-Pan Lemon Garlic Shrimp With Orzo and Cherry Tomatoes

Bright, zesty shrimp and tender orzo come together in one pan for an easy, festive weeknight (or holiday) winner.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 cup (200 g) orzo pasta
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp dried oregano or 1 tbsp fresh chopped oregano
• Salt and freshly ground black pepper, to taste
• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

How to Make:

1. Pat shrimp dry, season lightly with salt and pepper, and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add minced garlic and red pepper flakes; sauté 30 seconds until fragrant.
4. Pour in orzo and stir to coat in the oil and garlic for 1 minute.
5. Add broth, lemon zest, lemon juice, and oregano; bring to a simmer.
6. Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring once or twice, until orzo is almost tender and most liquid is absorbed.
7. Push the orzo to the sides to make space in the pan; add remaining 2 tbsp olive oil and the shrimp in a single layer.
8. Scatter cherry tomatoes over the orzo and shrimp, sprinkle with a pinch of salt and pepper, and cook uncovered 3–4 minutes until shrimp are pink and cooked through and tomatoes are softened.
9. Stir in butter and chopped parsley, taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
10. Serve hot with lemon wedges on the side for squeezing.

Finish with a burst of lemon and parsley — simple, colorful, and ready to impress.

Dutch Oven Coq Au Vin With Mushrooms and Bacon

A cozy, rustic Coq Au Vin finished in one pot — rich red wine, mushrooms, and smoky bacon make it holiday-worthy.

Ingredients:

• 3 tbsp olive oil or vegetable oil
• 6 oz bacon, chopped
• 4–6 bone-in, skin-on chicken thighs (about 2–3 lb total)
• Salt and freshly ground black pepper
• 1 medium onion, diced
• 2 carrots, peeled and cut into 1/2-inch slices
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 oz cremini or button mushrooms, halved
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups dry red wine (Burgundy, Pinot Noir, or similar)
• 1 1/2 cups low-sodium chicken broth
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce (optional)
• Fresh parsley, chopped, for garnish

How to Make:

1. Heat the Dutch oven over medium heat and add the oil. Add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Pat the chicken dry, season with salt and pepper, and brown in the bacon fat skin-side down until golden, about 5–6 minutes per side. Work in batches if needed. Transfer browned chicken to a plate.
3. Add the diced onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
4. Stir in the garlic and mushrooms and cook 3–4 minutes until mushrooms begin to brown.
5. Mix in the tomato paste and flour, cooking 1–2 minutes to remove raw flour taste and coat the vegetables.
6. Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce slightly for 3–4 minutes.
7. Add the chicken broth, thyme, bay leaf, Worcestershire (if using), and cooked bacon. Return the browned chicken to the pot, nestling the pieces into the liquid.
8. Cover the Dutch oven and simmer gently on low for 30–35 minutes, or transfer to a 325°F (160°C) oven for 30–35 minutes, until chicken is cooked through and tender.
9. Uncover and simmer a few minutes more if you want a thicker sauce. Taste and adjust seasoning with salt and pepper.
10. Sprinkle with chopped parsley and serve hot over mashed potatoes, buttered noodles, or crusty bread.

Enjoy — rich, wine-kissed comfort that’s perfect for a holiday one-pot dinner!

Sheet Pan Cheesy Scalloped Potatoes With Rosemary

Crisp-edged, creamy-centered scalloped potatoes with gooey cheese and fragrant rosemary — perfect for a cozy holiday side.

Ingredients:

• 2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
• 1 medium yellow onion, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Optional: 1/4 teaspoon crushed red pepper flakes for a touch of heat
• Nonstick spray or a little extra butter for the sheet pan

How to Make:

1. Preheat your oven to 375°F (190°C) and lightly grease a rimmed sheet pan with nonstick spray or butter.
2. Pat the sliced potatoes dry with paper towels to remove excess moisture.
3. In a medium saucepan, melt the butter with the olive oil over medium heat.
4. Add the sliced onion and cook, stirring, until softened and slightly golden, about 5 minutes.
5. Sprinkle the flour over the onions and cook 1 minute, stirring, to form a roux.
6. Gradually whisk in the milk and cream until smooth, then simmer gently until the sauce thickens, about 3–4 minutes.
7. Remove the pan from heat and stir in 1 cup of the cheddar, Parmesan, Dijon, garlic powder, chopped rosemary, salt, pepper, and red pepper flakes if using; stir until the cheese melts into a creamy sauce.
8. Arrange half of the potato slices in an even single layer on the prepared sheet pan, overlapping slightly.
9. Spoon half of the cheese sauce evenly over the first potato layer.
10. Repeat with the remaining potato slices and pour the rest of the sauce over the top, smoothing it gently.
11. Sprinkle the remaining 1/2 cup cheddar evenly over the top layer.
12. Cover the pan tightly with aluminum foil and bake for 35 minutes.
13. Remove the foil and bake an additional 20–25 minutes until the potatoes are tender and the top is golden and bubbling.
14. Let the dish rest 5–10 minutes before slicing so the sauce sets slightly.
15. Garnish with a little extra chopped rosemary and a crack of fresh black pepper, then serve warm.

Enjoy a cheesy, rosemary-scented slice that’ll disappear fast at the holiday table!

Skillet Turkey Meatballs in Creamy Cranberry Sauce

Skillet Turkey Meatballs in Creamy Cranberry Sauce — cozy, tangy, and ready in one pan.

Ingredients:

• 1 lb (450 g) ground turkey
• 1/3 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley (or 1 tbsp dried)
• 1 small shallot or 1/4 small onion, finely minced
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 tsp fresh)
• 2 tablespoons olive oil (for frying)
• 1 cup cranberry sauce (homemade or jarred whole-berry)
• 3/4 cup low-sodium chicken or turkey broth
• 1/3 cup heavy cream (or half-and-half for a lighter sauce)
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup or honey (optional, for extra sweetness)
• Fresh parsley or thyme sprigs for garnish

How to Make:

1. In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced shallot/onion, garlic, parsley, salt, pepper, and thyme. Mix gently until just combined.
2. Shape the mixture into 12–14 small meatballs (about 1½ inches each).
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Add meatballs in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden brown; they don’t need to be fully cooked through. Remove meatballs to a plate.
5. Pour out any excess fat, leaving about 1 tablespoon in the skillet.
6. Add cranberry sauce and broth to the skillet, stirring to loosen browned bits from the pan.
7. Stir in Dijon mustard, maple syrup (if using), and bring the mixture to a gentle simmer.
8. Return meatballs to the skillet, cover, and simmer 8–10 minutes until meatballs are cooked through (internal temp 165°F / 74°C).
9. Stir in heavy cream and simmer uncovered 1–2 minutes until the sauce is slightly thickened and creamy.
10. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley or thyme sprigs.

Serve these meatballs over mashed potatoes, egg noodles, or crusty bread for soaking up the sauce — perfect for holiday comfort in one skillet.

One-Pan Roasted Winter Vegetable and Farro Bowl

Roasted winter vegetables and nutty farro make this cozy one-pan bowl a holiday-ready, fuss-free centerpiece.

Ingredients:

• 1 cup farro, rinsed
• 2 1/2 cups vegetable or chicken broth
• 1 small butternut squash (about 1 lb), peeled and cut into 1-inch cubes
• 1/2 pound Brussels sprouts, trimmed and halved
• 1 large red onion, cut into wedges
• 2 medium carrots, peeled and cut on the diagonal into 1/2-inch slices
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 2 cloves garlic, minced
• 1/3 cup toasted walnuts or pecans, roughly chopped
• 2 tablespoons pomegranate seeds (optional, for brightness)
• 2 tablespoons chopped fresh parsley or cilantro
• 1 tablespoon balsamic vinegar or lemon juice (for finishing)

How to Make:

1. Preheat your oven to 425°F (220°C).
2. In a medium saucepan, combine rinsed farro and broth, bring to a boil, then reduce heat, cover, and simmer 20–25 minutes until tender; drain any excess and set aside.
3. Toss squash, Brussels sprouts, red onion, and carrots with olive oil, salt, pepper, thyme, and minced garlic on a large rimmed baking sheet or ovenproof pan.
4. Spread the vegetables in a single layer and roast 25–30 minutes, turning once halfway, until edges are caramelized and vegetables are tender.
5. When vegetables are nearly done, fluff the cooked farro with a fork and taste for seasoning; add a pinch of salt if needed.
6. Remove the pan from the oven and either transfer roasted vegetables to a large serving bowl or keep them on the sheet and mix directly.
7. Fold the farro into the roasted vegetables, tossing gently to combine and warm through.
8. Stir in toasted nuts, pomegranate seeds (if using), chopped herbs, and drizzle with balsamic vinegar or lemon juice; adjust seasoning to taste.
9. Serve warm in bowls, finishing with an extra sprinkle of herbs or nuts for crunch.

Dig in and enjoy this hearty, colorful bowl that’s as festive as it’s simple!

Sheet Pan Gingerbread Apple Crumble

Sweet, spiced apples with a crunchy gingerbread crumble all baked on one sheet for easy holiday magic.

Ingredients:

• 6 cups peeled and sliced tart apples (about 4–5 medium; Granny Smith or Honeycrisp)
• 2 tbsp granulated sugar
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Topping:

• 1 1/4 cups old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cut into small cubes (or coconut oil for dairy-free)
• 1/3 cup molasses (or dark corn syrup if needed)
• 1 tsp vanilla extract
• Optional: 1/3 cup chopped walnuts or pecans

How to Make:

1. Preheat oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper.
2. Toss apple slices with granulated sugar, brown sugar, cinnamon, ginger, lemon juice, and cornstarch until evenly coated. Spread in an even layer on the sheet pan.
3. In a bowl, mix oats, flour, brown sugar, baking powder, ground ginger, cinnamon, and salt.
4. Add cold butter cubes to the dry topping and rub with your fingertips or a pastry cutter until the mixture looks crumbly and pea-sized.
5. Stir in molasses and vanilla until the topping holds together slightly; fold in nuts if using.
6. Evenly sprinkle the gingerbread oat crumble over the apples, leaving a little space at the edges for bubbling.
7. Bake 30–35 minutes, or until apples are tender and topping is golden and crisp.
8. Let the crumble rest 10 minutes on the pan so juices thicken slightly before serving.

Serve warm with whipped cream or vanilla ice cream for extra holiday cheer.

Dutch Oven Chocolate-Berry Bread Pudding

A gooey, chocolatey bread pudding studded with berries — perfect for cozying up around the campfire or the family table.

Ingredients:

• 8 cups cubed day-old bread (brioche or challah recommended)
• 1 cup mixed berries (fresh or thawed frozen; strawberries, raspberries, blueberries)
• 1 cup chocolate chunks or chips (semi-sweet or dark)
• 4 large eggs
• 2 cups whole milk (or 1 cup milk + 1 cup cream for richer pudding)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of salt
• 2 tablespoons melted butter (plus extra for greasing)
• 1–2 tablespoons powdered sugar for dusting (optional)

How to Make:

1. Lightly grease the inside of your Dutch oven with melted butter.
2. Toss the cubed bread, berries, and chocolate chunks together in a large bowl so the pieces are evenly distributed.
3. In a separate bowl, whisk the eggs, milk, sugar, vanilla, cinnamon, salt, and 2 tablespoons melted butter until smooth.
4. Pour the bread mixture into the prepared Dutch oven and evenly pour the custard mixture over the bread, pressing gently so the bread soaks up the liquid.
5. Let the pudding sit for 15–20 minutes so the bread absorbs the custard; press down again if needed.
6. Cover the Dutch oven and place it over medium coals or bake in a preheated oven at 350°F (175°C).
7. Cook for 35–45 minutes, checking after 30 minutes; it’s done when the top is set and a knife inserted near the center comes out mostly clean with a few moist crumbs.
8. Remove from heat and let rest for 10 minutes before serving.
9. Dust with powdered sugar if desired and serve warm, optionally with whipped cream or ice cream.

Enjoy warm bites of melty chocolate and juicy berries — comfort in every spoonful!

Conclusion

You’ve got 15 easy one-pan recipes that cut cleanup and keep flavor strong. Pick a pan, prep ingredients, season, and roast or simmer as directed. Check doneness with a thermometer or fork, rest meats briefly, and toss fresh herbs or citrus at the end. Use foil or parchment for even less mess. Like a reliable map, these dishes guide you to a relaxed, tasty holiday with more time for people and less time at the sink.