Herbed Turkey Breast With Delicata Squash and Brussels Sprouts 4.000

Justin Tsucalas for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Nov 14, 2019

This stunning sheet-pan dinner of mustard-and-herb-rubbed turkey breast roasted with Brussels sprouts and golden half-moons of delicata squash makes a fuss-free harvest feast for four, with leftover turkey to boot. Ideal for a small Thanksgiving gathering.

Storage Notes: Leftover turkey and vegetables can be refrigerated for up to 4 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, finely minced or grated
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh sage
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds boneless turkey breast (about 1/2 breast)
  • 1 pound medium Brussels sprouts, trimmed and halved
  • 1 pound delicata squash, halved lengthwise, seeded, then cut crosswise into 1/4-inch thick slices
  • 1 tablespoon maple syrup
  • Cranberry sauce, for serving (optional)

Directions

Preheat the oven to 425 degrees with the rack in the middle.

In a small bowl, whisk together 1 tablespoon oil, mustard, garlic, thyme, rosemary, sage, 1/4 teaspoon salt and the pepper until combined. Place the turkey in the center of the large rimmed baking sheet and rub the herb mixture all over it and under the skin. Roast for 15 minutes.

Meanwhile, in a medium bowl, toss the Brussels sprouts with 1 tablespoon oil and 1/4 teaspoon salt. Add them to sheet pan with the turkey and return to the oven for 10 minutes.

Meanwhile, in a medium bowl, toss the squash with the remaining 1 tablespoon oil, 1/4 teaspoon salt and the maple syrup. Remove the pan from the oven, stir the Brussels sprouts and move them to one side of the turkey. Add the squash to the pan on the other side and return the pan to the oven.

Roast for about 25 minutes, until the turkey reaches an internal temperature of 160 degrees, then transfer the turkey to a carving board and let it rest 10 minutes. If the vegetables are tender and nicely browned, transfer them to a large serving platter; otherwise, return the baking sheet to the oven while the turkey is resting. (If one vegetable is done before the other, transfer it to a plate and cover to keep warm.)

Slice the turkey and serve with the roasted vegetables and cranberry sauce, if using, alongside.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Anne DiGiulio.

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