Sheet Pan Christmas Dinner

Making a sheet pan Christmas dinner is the perfect solution for a small holiday table. Our recipe serves four people and makes great leftovers. And there’s no need to keep an eye on multiple pots and pans, or to alternate dishes in the oven. You just need one baking sheet, some planning, and 20 minutes of preparation. Because there are multiple dishes being cooked, we suggest you have all of the ingredients ready and measured to ensure a speedy process.

Glazed ham, carrots, Brussels sprouts, potatoes au gratin, and dinner rolls will be served in less than two hours, with very little preparation involved. With just one baking sheet to clean up, this might be your new favorite meal, holiday or not.


For the Glaze:
4 tablespoons brown sugar, packed
1 teaspoon cornstarch
2 tablespoons honey
2 tablespoons apricot jam
1 teaspoon Dijon mustard
1/2 cup orange juice
1/8 teaspoon ground cloves

For the Ham:
1 (4-pound) ham

For the Potatoes:
4 to 6 medium Yukon Gold potatoes
1 tablespoon unsalted butter
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon flour
1 cup chicken stock
1/2 cup heavy cream
3/4 cup grated Gruyère cheese
2 tablespoons grated Parmesan cheese

For the Brussels Sprouts:
1 pound Brussels sprouts
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 slices bacon, optional

For the Carrots:
1 pound carrots
2 1/2 ounces (5 tablespoons) unsalted butter, melted, divided
2 tablespoons honey
1/2 teaspoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Rolls:
8 balls frozen roll dough
2 tablespoons unsalted butter, melted

Steps to Make It

Make the Glaze
1. Gather your ingredients.
2. Preheat the oven to 350 F. Whisk the glaze ingredients together in a small saucepan. Cook over medium-high heat for 3 minutes, whisking constantly until thickened.

Prepare the Baking Sheet and Arrange the Ham
1. Line a baking sheet with aluminum foil. Make divisions in the pan by creating barriers with aluminum foil by folding or crimping it—you’ll need 4 sections: 1 for the ham and carrots, 1 for the potatoes, 1 for the Brussels sprouts, 1 thin, long section on the side for the rolls. Place the ham in the bigger area in the sheet pan. Pour half of the glaze over the top of the ham and reserve the remaining glaze.

Prepare the Potatoes
1. Gather your ingredients.
2. Scrub, wash, and peel the potatoes. Thinly slice them, using a sharp knife or a mandoline, about 1/4 inch thick.
3. Melt the butter in a saucepan. Add the onion, garlic, and salt and sauté for 1 minute, or until fragrant and just softened.
4. Add the flour and cook, whisking, for 1 minute to cook off the flour taste.
5. Slowly pour in the chicken stock and then the heavy cream, whisking while adding. Cook, stirring, for 2 to 3 minutes or until thickened.
6. Whisk in the Gruyère and Parmesan until melted. Stir in the potatoes.
7. Pour the potatoes into a section of the baking sheet, sturdily divided from the rest with aluminum foil. Make sure the potatoes are mostly covered by the cream sauce. Cover the ham and potatoes with foil and roast for 20 minutes.

Prepare the Brussels Sprouts
1. Gather your ingredients.
2. Trim the stem ends from the Brussels sprouts, then halve each.
3. Whisk together the balsamic vinegar, olive oil, salt, and pepper. Add the Brussels sprouts and toss to coat. Chop the 3 slices of bacon, if using, and toss with the sprouts.
4. After 20 minutes in the oven, remove the pan and spread out the Brussels sprouts, cut-sides down, in the open section of the baking sheet, below the potatoes. Leave room along the side for the rolls.

Prepare the Carrots and Rolls
1. your ingredients.
2. Scrub, wash, and peel the carrots. Halve each lengthwise.
3. Whisk together the butter, honey, thyme, salt, and pepper in a bowl. Add the carrots and toss to coat. Place the carrots, cut-sides down, on the baking sheet next to the ham. Be mindful that at this stage the ham and potatoes still need to be covered with aluminum foil. Put the pan back in the oven for 35 minutes.
4. After 35 minutes, increase the oven temperature to 400 F. Remove the pan from the oven and uncover the ham and potatoes. Pour the remaining glaze over the top of the ham and place the rolls along the edge of the baking sheet, brushing them with the melted butter.
5. Roast everything for 15 minutes or until the rolls and potatoes are browned, carrots are cooked, and the internal temperature of the ham reaches 150 F. If the rolls are browning too much before the other ingredients are cooked through, either remove them from the pan or cover with aluminum foil.
6. Serve and enjoy.

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