I haven’t posted a #SheetPanSunday in a while because they’re usually a just a hodgepodge of whatever I need to use up in my fridge, but regardless, they’re my fav. I mean, a couple of dinners for the week with barely any clean-up? Sounds like my type of meal.
This week, I got to create a recipe for The Great American Turkey Co. cookbook! They’ve got a cookbook coming out in February featuring celebrity chefs (and lay people like me who love food who happen to have an iPhone). You can sign up to win one here, or get access to the downloadable one when it comes out.
Marinating, seasoning, and flavoring proteins is something I’m still learning. I feel comfortable roasting veggies, cooking grains, but don’t feel confident yet with meats. These pre-marinated strips are perfect so I can just pop them on the skillet or sheet pan, and that’s all I have to worry about. I ordered these on Fresh Direct along with their masala strips (perfect with broccoli and brown rice btw).
Typical Sunday’s include: pajamas/fuzzy socks, chopping and prepping food, coffee, and a good Spotify playlist.
I love this sheet pan because it combines multiple colors, different textures, and even starchy and non-starchy veggies. Olive oil and sea salt are my go-to seasonings since the turkey brings a lot of flavor.
When it’s done, you may lose some of the vibrant greens and reds, but you’re left with crispy veggies and a delicious meal to enjoy 🙂 I personally like mine over rice or quinoa.
- 3 cups brussels sprouts
- 4 large carrots
- 1 small red onion
- 6 small red potatoes
- 2-3 tbsp. olive oil
- Sea salt
- 1 pack Great American Turkey Smoky & Sweet Chili Turkey Strips
- Pre heat oven to 425F
- Trim the brussels sprouts, then halve them length-wise
- Peel carrots, then slice
- Chop red onion
- Chop potatoes into bite size pieces. About 4-6 pieces per potato
- Place the veggies and potatoes in a large bowl
- Toss with 2 tbsp. olive oil, and 1/2 tsp. sea salt. (Start with these amounts, but you can always add olive oil to coat veggies, and add more salt to taste)
- Pour onto a large baking sheet, and bake for 20 minutes
- Take tray out of oven, then evenly disperse the turkey strips onto the tray with the roasted veggies. Cook for another 10 minutes
- Serve hot, or store for later meals throughout the week