Sheet Pan Turkey, Crispy Brussels Sprouts & Squash
Not only does this recipe make hosting a breeze, it’s a great go-to for those weeknights when you’re craving a taste of the holidays. Clean-up is a cinch—no need for a mountain of dishes. You can even serve this feast right off the pan!
Perfectly Balance Your Plate
Serve with 1 cup mashed potatoes.
Ingredients
1 1⁄2 lbs (675 g) turkey breasts, about 3 or 4
1 tbsp oil
4 tbspHoliday Seasoning, divided
Sea salt, optional
3 cups trimmed Brussels sprouts, optional
1 acorn squash
1 small red onion
3 tbsp olive oil
Preparation
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Place turkey on pan and drizzle with oil. Sprinkle with 2 tbsp seasoning and salt, if using.
- Cut sprouts in half lengthwise (cut larger ones into quarters). Slice unpeeled squash in half; discard seeds. Slice halves into skinny wedges. Thinly slice onion.
- Place sprouts, squash, and onion in a large bowl; toss with olive oil and remaining 2 tbsp seasoning. Arrange on pan (it’s okay if some cover the turkey).
- Roast 35–45 min, or until edges of sprouts are crispy and turkey is cooked through.
- Remove from oven and let rest 5 min. Thickly slice turkey. Serve family-style from sheet pan at the table.
Nutritional Information
Per serving: Calories 310, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 90 mg, Sodium 130 mg, Carbohydrate 14 g (Fibre 4 g, Sugars 2 g), Protein 37 g.
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