Description
This easy Sheet Pan Thanksgiving dinner for four is made with roast turkey breast, maple-glazed sweet potatoes, and Brussels sprouts.
Equipment
sheet pan
Ingredients
1boneless turkey breast, 2 to 2½ pounds
2teaspoonskosher salt, divided, plus more as needed
½teaspoonfreshly ground black pepper
2largegarlic cloves, finely grated
¼cuplight mayonnaise
2½tablespoonsza’atar
1poundsweet potatoes, peeled and cut lengthwise into 1-inch-thick wedges
3tablespoonsextra-virgin olive oil, divided
1tablespoonmaple syrup
Pinchof crushed red pepper flakes
1poundbrussels sprouts, trimmed and halved lengthwise
½teaspooncumin seeds
Fresh lemon juice, to taste
Instructions
- Heat the oven to 400ºF. If the turkey breast comes tied, untie it.
Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons of the salt and the black pepper, then rub all over with the garlic.
- In a small bowl, stir together the mayonnaise and za’atar.
Transfer 2 tablespoons of the za’atar mayo to a separate small bowl and brush that all over the turkey.
- Set the remaining za’atar mayo aside. Let the turkey sit at room temperature for 15 minutes while you prepare everything else.
In a large bowl, toss together sweet potatoes, 1 tablespoon of the oil, the maple syrup, ¼ teaspoon of the salt, and the red pepper flakes.
- Place turkey on a rimmed sheet pan and arrange the potatoes in a single layer around it. Roast for 20 minutes.
In the same bowl (no need to wash it), toss the brussels sprouts with 2 tablespoons of the oil, the cumin seeds, and the remaining ¼ teaspoon salt.
- Give the potatoes a toss after roasting for 20 minutes, and push the wedges to one side of the pan to make room for the brussels sprouts.
- Add the sprouts and continue to roast until the sprouts and potatoes are golden brown and a thermometer inserted in the thickest part of the turkey registers 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes).
- Allow the meat to rest for 10 minutes before slicing. Discard turkey skin (to reduce calories, if desired as the nutritional info reflects no skin) and carve.
- While the turkey is resting, season reserved za’atar mayo to taste and add a little more oil and salt, if needed. Season to taste with lemon juice. Serve the za’atar mayo alongside the turkey and vegetables.
Last Step:
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Notes
Nutrition
Serving: 1/4 of recipe, Calories: 608kcal, Carbohydrates: 38g, Protein: 59g, Fat: 26.5g, Saturated Fat: 4g, Cholesterol: 126mg, Sodium: 908mg, Fiber: 8.5g, Sugar: 10.5g
