Not only does this recipe make hosting a breeze, it’s a great go-to for those weeknights when you’re craving a taste of the holidays. Clean-up is a cinch—no need for a mountain of dishes. You can even serve this feast right off the pan!
Ingredients
1 ½ lbs (675 g) turkey breasts (about 3 or 4)
4 tbsp Holiday Seasoning (divided)
1 tbsp oil
sea salt (optional)
3 cups trimmed Brussels sprouts (optional)
1 small red onion
1 acorn squash
3 tbsp olive oil
Preparation
1. Preheat oven to 425° F. Line a sheet pan with a liner.
2. Place turkey on pan and drizzle with oil. Sprinkle with 2 tbsp seasoning and salt, if using.
3. Cut Brussels sprouts in half lengthwise (cut larger ones into quarters). Slice unpeeled squash in half; discard seeds. Slice halves into skinny wedges. Thinly slice onion.
4. Place Brussels sprouts, squash, and onion in a large bowl; toss with olive oil and remaining 2 tbsp seasoning. Arrange on pan (it’s okay if some cover the turkey).
5. Roast 35–45 min, or until edges of Brussels sprouts are crispy and turkey is cooked through.
6. Remove from oven and let rest 5 min. Thickly slice turkey. Serve family-style from sheet pan at the table.
