One-Pan Roasted Holiday Dinner

This lovely one-pan dinner is very simple to make and includes all of your favorite holiday flavors! I make it every year and we always love it! Here are the ingredients you will need:

I forgot to put the nuts in the photo, but you will also need chopped walnuts or pecans to add at the end:

Spread the chopped nuts out on a baking sheet and toast until golden brown (five to ten minutes) at 350 degrees Fahrenheit. Watch them closely so they don’t burn! Set the toasted nuts aside. Turn your oven temperature up to 400 degrees Fahrenheit.

You can use half sweet potatoes and half Russet potatoes if you will not be serving mashed potatoes with your roasted dinner. Cut the potatoes into one inch pieces. Peel the onions, then slice them into half-inch wide slices. Add the vegetables to a roasting pan that has been sprayed with nonstick spray:

Defrost the Beyond Chicken Strips, then cut them into one inch long pieces. Add them to a ziplock bag:

Make the marinade/sauce. Melt the Earth Balance:

I used half poultry seasoning and half dried herbs from my garden. I left the thyme leaves whole, coarsely chopped the rosemary, and finely chopped up the sage leaves. You can double the poultry seasoning if you do not have whole dried herbs available.

Add the dried herbs (if using), orange zest, and grated ginger to the melted Earth Balance and whisk together:

Add the Magickal Seasoning Blend, poultry seasoning, and Dijon mustard:

Whisk together, then add the maple syrup and whisk again:

Add the lemon juice and whisk again!

Add four tablespoons of the mixture to the bag:

Mix together, then remove the air from the bag and seal the top. Set aside for now:

Add the rest of the mixture to the sweet potatoes and onions. Toss together until the vegetables are evenly coated:

Roast at 400 degrees Fahrenheit for 20 minutes. Peel your apples and cut them into one inch pieces while you wait.

Add the apples and stir together:

Roast for another 20 minutes, then stir in the cranberries:

Roast for 10 more minutes, then add the marinated “chicken” pieces to the top. Do not stir them in. (Stirring the cranberries too much will turn your dinner pink!)

Roast for a final 10 minutes:

Let stand for 15 minutes, then very gently stir just enough to get the juices from the bottom of the pan mixed in. (Letting the cranberries cool a little bit makes them less likely to break apart.)

Broil until you have the color you want:

You can serve the roasted dinner by itself. Be sure to add the toasted nuts!

Or, make your dinner extra special by including mashed potatoes, gravy, and peas on your plate!

Enjoy!

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One-Pan Roasted Holiday Dinner

This delicious roasted dinner combines all of your favorite holiday flavors in one dish!

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 6 people

Calories 520 kcal

Author Deborah Mesdag

Ingredients

• 2 lbs (4 medium) Sweet Potatoes
• 2 lbs (6 medium) Granny Smith Apples
• 1 lb (4 medium) Yellow Onions
• 1 lb (2 large) Red Onions
• 200 g (2 c) Fresh or Frozen Cranberries
• 1 bag (9 oz) Beyond Chicken Lightly Seasoned Strips
• 56 g (4 TBS) Vegan Butter
• 36 g (3 TBS) Magickal Seasoning Blend
• 1.0 g (1 tsp) Poultry Seasoning
• 1 tsp Dried Thyme Leaves
• 1 tsp Dried Rosemary Leaves
• 1 tsp Chopped Dried Sage Leaves
• 4.0 g (1 1/2 tsp) Grated Ginger
• 3.0 g (2 tsp) Orange Zest
• 15 g (1 TBS) Dijon Mustard
• 65 g (3 TBS) Maple Syrup
• 60 g (4 TBS) Lemon Juice
• 90 g (3/4 c) Chopped Walnuts or Pecans

Instructions

1. Defrost the Beyond Chicken Strips, then cut them into one inch long pieces. Add them to a ziplock bag.

2. Spread the chopped nuts out on a baking sheet and toast until golden brown (five to ten minutes) at 350 degrees Fahrenheit. Watch them closely so they don’t burn! Set the toasted nuts aside. Turn your oven temperature up to 400 degrees Fahrenheit.

3. Cut the potatoes into one inch pieces. Peel the onions, then slice them into half-inch wide slices. Add the vegetables to a roasting pan that has been sprayed with nonstick spray.
   

4. Melt the Earth Balance. Add the dried herbs (if using), orange zest, and grated ginger to the melted Earth Balance and whisk together. Add the Magickal Seasoning Blend, poultry seasoning, and Dijon mustard. Whisk together, then add the maple syrup and whisk again. Add the lemon juice and whisk again!

5. Add four tablespoons of the mixture to the bag with the "chicken". Mix together, then remove the air from the bag and seal the top. Set aside for now.

6. Add the rest of the mixture to the sweet potatoes and onions. Toss together until the vegetables are evenly coated. Roast at 400 degrees Fahrenheit for 20 minutes. Peel your apples and cut them into one inch pieces while you wait.

7. Add the apples and stir together. Roast for another 20 minutes.

8. Stir in the cranberries, then roast for 10 more minutes.

9. Add the marinated “chicken” pieces to the top. Do not stir them in. Stirring the cranberries too much will turn your dinner pink! Roast for a final 10 minutes.

10. Let stand for 15 minutes, then very gently stir just enough to get the juices from the bottom of the pan mixed in. (Letting the cranberries cool a bit makes them less likely to break apart.) Broil until you have the color you want. Watch very closely as the onions can burn quickly!

11. Sprinkle the toasted nuts over the top and enjoy!

Recipe Notes

• You can use half sweet potatoes and half Russet potatoes if you will not be serving mashed potatoes with your roasted dinner.

• I used half poultry seasoning and half dried herbs from my garden. I left the thyme leaves whole, coarsely chopped the rosemary, and finely chopped up the sage leaves. You can double the poultry seasoning and use 2 tsp if you do not have whole dried herbs available.