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!
1 hr
6 servings
310 calories
Ingredients
1 1⁄2 lbs (675 g) turkey breasts, about 3 or 4
1 tbsp oil
4 tbsp Holiday Seasoning, divided
Sea salt, optional
3 cups trimmed Brussels sprouts, optional
1 acorn squash
1 small red onion
3 tbsp olive oil
Instructions
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 (Fiber 4 g, Sugars 2 g), Protein 37 g.
Perfectly Balance Your Plate
Serve with 1 cup mashed potatoes.