This easy sheet-bread Thanksgiving dinner for four is made with roasted turkey breast, maple-glazed sweet potatoes, and Brussels sprouts.
sheet pan thanksgiving
If you want a Thanksgiving dinner for four people or less, or if you’re craving a taste of Thanksgiving dinner in mid-February or otherwise, this recipe is perfect. A Middle Eastern seasoning mixed with herbs, sesame seeds and sumac) is sprinkled and grilled to be moist and juicy. Sweet potatoes are caramelized, Brussels sprouts are crisp and browned, and creamy za’tar sauce is served on the side. But if you’re going for a traditional Thanksgiving, pair it with my cranberry pear sauce and stuffed muffins!
This recipe is slightly modified from Melissa Clark’s new cookbook. Excellent, easy dinner with one panLike all of her other cookbooks, this one is sure to be a hit!
Sheet Pan Thanksgiving Dinner Ingredients
- turkey breast Season with salt, pepper and grated garlic
- sauce: light mayonnaise, za’atar, lemon juice
- sweet potato peeled, cut into wedges and coated Olive oil, Maple syrup, saltWhen red pepper flakes
- Brussels sprouts When Olive oil, cumin seedsWhen salt
How to Make a Sheet Pan Thanksgiving Dinner
- Preparation Turkey: If the turkey breast is tied, untie it. Pat the meat dry with paper towels and season with salt, pepper and garlic. Let turkey stand at room temperature for 15 minutes.
- Make mayonnaise: Mix mayonnaise and za’atar. Transfer 2 tablespoons to another bowl and brush all over the turkey. Set aside the remaining mayonnaise.
- sweet potato: In a large bowl, toss potatoes with oil, syrup, salt, and red pepper. Place the turkey in a rimmed sheet pan, arrange the potatoes around it, and roast at 400°F for 20 minutes.
- Brussels sprouts: Sprinkle the bean sprouts with oil, cumin seeds and salt. Toss the potatoes and move them to one side of the pan. Add the Brussels sprouts and roast for an additional 20 to 30 minutes, until the turkey reaches an internal temperature of 145°F. Let the turkey rest for 10 minutes before carving.
- Finishing up the sauce: Season with the reserved za’tar mayonnaise, adding a little oil and salt if desired, and lemon juice.
variation:
- vegetable: You can substitute 1-inch-thick sliced acorns or butternut squash for the sweet potatoes. Broccoli florets or broccolini can be substituted for Brussels sprouts.
- Spice level: If you don’t like spicy food, omit the red pepper.
- sweetener: Change honey to maple syrup.
- cumin: If you don’t have cumin seeds, add 1/4 teaspoon of cumin powder.
- Turkey skin: I leave the turkey skin on for seasoning, but I usually remove it before eating to reduce fat and calories, but that’s up to you. is inside! Even if you eat with 4 people, I think there will be leftovers.
More Thanksgiving Dinner Recipes You’ll Love:
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sheet pan thanksgiving
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This easy sheet-bread Thanksgiving dinner for four is made with roasted turkey breast, maple-glazed sweet potatoes, and Brussels sprouts.
- 1 boneless turkey breast, 2 to 2.5 pounds
- 2 tea spoon kosher salt, Split and add more if needed
- ½ tea spoon freshly ground black pepper
- 2 big garlic, finely grated
- ¼ cup light mayonnaise
- 2½ tablespoon Zaatar
- 1 lb sweet potato, Peel and cut lengthwise into 1-inch-thick wedges
- 3 tablespoon extra virgin olive oil, Divided
- 1 tablespoon Maple syrup
- pinch crushed red pepper flakes
- 1 lb Brussels sprouts, Crop in half lengthwise
- ½ tea spoon cumin seeds
- fresh lemon juice, taste
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Heat oven to 400ºF. If the turkey breast is tied, untie it.
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Dry the meat with paper towels. Sprinkle all over the turkey with 1.5 teaspoons of salt and black pepper, and rub the garlic all over.
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In a small bowl, mix mayonnaise and za’atar.
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Transfer 2 tablespoons of za’tar mayonnaise to another small bowl and brush all over the turkey.
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Set aside the remaining za’tar mayonnaise. Let turkey stand at room temperature for 15 minutes while you prepare other ingredients.
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In a large bowl, combine sweet potatoes, 1 tablespoon oil, maple syrup, 1/4 teaspoon salt, and red pepper flakes.
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Place the turkey on a rimmed baking sheet and arrange a single layer of potatoes around it. Roast for 20 minutes.
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In the same bowl (no need to wash), toss Brussels sprouts with 2 tablespoons oil, cumin seeds, and remaining 1/4 teaspoon salt.
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Roast the potatoes for 20 minutes, then toss and press a wedge against one side of the pan to make room for the Brussels sprouts.
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Add the sprouts and roast 20 to 30 minutes longer until the sprouts and potatoes are golden brown and a thermometer inserted into the thickest part of the turkey registers 145 degrees Fahrenheit (total roast time for turkey should be 40 to 30 degrees Fahrenheit). 50 minutes).
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Let the meat rest for 10 minutes before slicing. Discard the turkey skin (the nutrition information does not include the skin, so reduce calories if needed) and cut into pieces.
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While the turkey is resting, season with the reserved za’tar mayonnaise, adding a little more oil and salt if desired. Season with lemon juice. Serve za’tar mayonnaise with turkey and vegetables.
Serving: 1/4 of the recipe, calorie: 608kcal, carbohydrate: 38g, protein: 59g, thick: 26.5g, saturated fat: Fourg, cholesterol: 126mg, sodium: 908mg, fiber: 8.5g, sugar: 10.5g
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