Sheet Pan Thanksgiving
This simple Sheet Pan Thanksgiving meal serves four and features succulent roast turkey breast, sweet potatoes glazed with maple syrup, and vibrant brussels sprouts.
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Ingredients
- 1 boneless turkey breast
- 2 large garlic cloves
- ¼ cup light mayonnaise
- 2½ tablespoons za’atar
- 1 pound sweet potatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- Pinch of crushed red pepper flakes
- 1 pound brussels sprouts
- ½ teaspoon cumin seeds
- Fresh lemon juice
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Equipment Needed
- sheet pan
Instructions
- 1
Preheat your oven to 400ºF. If the turkey breast is tied, carefully untie it now.
- 2
Use paper towels to pat the turkey dry. Generously season the meat with 1½ teaspoons of salt and some black pepper, then rub it thoroughly with the garlic.
- 3
In a small mixing bowl, combine the mayonnaise with the za’atar, stirring until well mixed.
- 4
Scoop out 2 tablespoons of the za’atar mayonnaise into another small bowl and use it to brush generously over the turkey.
- 5
Set aside the remaining za’atar mayo. Allow the turkey to rest at room temperature for 15 minutes while you prepare the other ingredients.
- 6
In a large bowl, combine the sweet potatoes with 1 tablespoon of oil, maple syrup, ¼ teaspoon of salt, and the red pepper flakes, tossing well to coat.
- 7
Position the turkey on a rimmed baking sheet and spread the sweet potatoes out in a single layer around it. Roast in the oven for 20 minutes.
- 8
Without washing the bowl, add the brussels sprouts and toss them with 2 tablespoons of oil, cumin seeds, and the remaining ¼ teaspoon of salt.
- 9
After 20 minutes of roasting, give the sweet potatoes a good toss and shift them to one side of the sheet pan to create space for the brussels sprouts.
- 10
Introduce the brussels sprouts to the pan and continue roasting until both the sprouts and sweet potatoes are golden brown, and a thermometer inserted into the thickest part of the turkey reads 145ºF, which should take an additional 20 to 30 minutes (for a total roasting time of 40 to 50 minutes).
- 11
Once finished, let the turkey rest for 10 minutes before carving. If you want to reduce calories, you can discard the skin (the nutritional information provided reflects the turkey without skin).
- 12
While the turkey is resting, adjust the flavor of the reserved za’atar mayo, adding more oil and salt as needed, along with a splash of lemon juice. Serve the za’atar mayonnaise alongside the turkey and roasted vegetables.
Nutrition Information
Notes & Tips
- Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House
- Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House
- Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House