Description
Experience a delightful medley of juicy turkey and colorful roasted vegetables, all prepared effortlessly on one sheet pan for a meal that impresses every time.
Ingredients
- Turkey Thighs (bone-in, 2 lbs)
- Carrots (2 cups, sliced)
- Brussels Sprouts (2 cups, halved)
- Red Onion (1 large, cut into wedges)
- Olive Oil (3 tbsp)
- Fresh Thyme (2 tsp, chopped)
- Fresh Rosemary (2 tsp, chopped)
- Garlic Cloves (4, minced)
- Salt (1 tsp)
- Black Pepper (1 tsp)
Instructions
- Preheat your oven to 400°F (200°C).
- Season turkey thighs with salt, pepper, minced garlic, and fresh thyme and rosemary.
- Slice carrots and Brussels sprouts into bite-sized pieces and cut the onion into wedges.
- Place seasoned turkey on one side of a large baking sheet. Arrange veggies on the other side. Drizzle everything with olive oil and season with additional salt and pepper.
- Roast for 35-40 minutes until the turkey reaches an internal temperature of 165°F (74°C) and veggies are caramelized.
- Let it rest for 5 minutes before serving. Drizzle with pan juices for extra flavor.
Nutrition
- Serving Size: 1 plate (~300g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg
Keywords: Substitute vegetables based on seasonal availability or personal preference. For added sweetness, consider including sweet potatoes or butternut squash.