Sheet-Pan Turkey & Autumn Vegetables
Experience the essence of autumn with this Sheet-Pan Turkey & Autumn Vegetables recipe. Juicy turkey thighs roast alongside vibrant Brussels sprouts and sweet butternut squash, creating a colorful and aromatic meal that warms the heart. This easy one-pan dish is perfect for weeknight dinners or holiday gatherings, delivering restaurant-quality flavors without the hassle. Enjoy a comforting dinner that brings family and friends together around the table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs skinless turkey thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 medium red onion, sliced
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine turkey thighs, Brussels sprouts, butternut squash, and red onion. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper. Toss until everything is well coated.
- Spread the mixture evenly onto a parchment-lined baking sheet.
- Roast in the preheated oven for 30-40 minutes, or until the turkey reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let cool slightly before serving.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 375
- Sugar: 5g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Feel free to swap seasonal vegetables like carrots or sweet potatoes for variety. For added flavor, consider marinating the turkey in olive oil and spices for a few hours before cooking.