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Sheet Pan Thanksgiving

4.50 from 4 votes

This easy Sheet Pan Thanksgiving dinner for four is made with roast turkey breast, maple-glazed sweet potatoes, and brussels sprouts.

Prep Time: 20

Cook Time: 50

rest time: 10

Total Time: 1 20

Yield: 4 servings

Course: Dinner

Cuisine: American

Equipment

sheet pan

Ingredients

1 boneless turkey breast (2 to 2½ pounds)
2 teaspoons kosher salt (divided, plus more as needed)
½ teaspoon freshly ground black pepper
2 large garlic cloves (finely grated)
¼ cup light mayonnaise
2½ tablespoons za’atar
1 pound sweet potatoes (peeled and cut lengthwise into 1-inch-thick wedges)
3 tablespoons extra-virgin olive oil (divided)
1 tablespoon maple syrup
Pinch of crushed red pepper flakes
1 pound brussels sprouts (trimmed and halved lengthwise)
½ teaspoon cumin 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.

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

- WW Points: 8

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