Sheet Pan Turkey, Crispy Brussels Sprouts & Squash

Sheet Pan Turkey, Crispy Brussels Sprouts & Squash Sheet Pan Turkey, Crispy Brussels Sprouts & Squash
  • 15 min prep
  • 65 minutes
  • 410 calories
  • $4.62
  • Good Food. Real Results.


Makes: 6 - 8 servings


  • Arrange oven racks in top and bottom third of oven. Preheat oven to 425°F. Line two Sheet Pan each with a Bake & Roll.
  • Place turkey on one pan; using a Basting Brush, brush all over with olive oil, and season with seasoning, salt, and pepper. Loosely tent with foil. Roast on bottom rack for 45–55 min, or until a thermometer inserted into thickest part of the breast reads 170°F.
  • While turkey is roasting, cut sprouts in half lengthwise (cut larger ones into quarters). Slice unpeeled squash in half; discard seeds. Slice halves into skinny wedges. Thinly slice onion. Place veggies in a large bowl; drizzle with oil and add seasoning. Toss to mix. Arrange on Sheet Pan. (Keep bowl; you’ll need it again.)
  • After turkey has roasted 25 min, remove foil and move to top rack in oven. Place veggies on bottom rack. Roast, stirring veggies occasionally, until edges of sprouts are crispy, and squash is just tender, about 20 min. Remove turkey from oven; cover with foil and let stand.
  • Meanwhile, in veggie mixing bowl, stir together jelly, vinegar, and topper. Remove veggies from oven and add to jelly mixture; gently toss to evenly coat. Spread out on sheet pan and continue roasting until glazed, 5–8 more min.
  • Thickly slice turkey, then lay it on top of veggies. Serve family-style from Sheet Pan at table.
Nutritional Serving Size Per serving:
Calories 410
Fat 12 g
Saturated Fat 2.5 g
Transfat 0 g
Cholesterol 145 mg
Sodium 360 mg
Carbohydrates 17 g
Fibre 4 g
Sugar 6 g
Protein 57 g

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