Mediterranean Thanksgiving Dinner in a Sheetpan

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is a cost-effective grain alternative.

tzatziki sauce

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Sour cream can provide a similar creamy texture.

Preheat the oven to 375°F.

Prepare the marinade by mixing grated garlic, dijon mustard, olive oil, grape molasses, lemon juice, salt, crushed red pepper flakes, cracked black pepper, dried oregano, and ground cumin.

Remove leaves from a sprig of rosemary and chop them with thyme (optional sage can be used).

Flip the split turkey breast over and season the backside with salt.

Put some marinade underneath the skin of the turkey using a spoon.

Drizzle olive oil over the carrots and season with salt, tossing to coat.

Cut yellow potatoes into wedges without peeling them, then season with olive oil, lemon juice, salt, black pepper, and dried oregano.

Peel and cut the onion into wedges, placing it on the pan with the potatoes.

Arrange the seasoned potatoes and onions on one side of the sheet pan.

Prepare brussels sprouts by drizzling with olive oil, grape syrup, salt, and black pepper, then set aside.

Place the sheet pan in the oven and bake for 45 minutes.

After 45 minutes, add the brussels sprouts to the pan and continue cooking until the turkey reaches an internal temperature of 165°F, about 30 more minutes.

Once the turkey reaches 165°F, remove it from the oven and tent with foil to rest for about 15 minutes before carving.

Carve the turkey carefully on the bone and serve with the roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens