Balsamic Harvest Turkey & Veggie Sheet Pan
Bring all the flavors of fall to your dinner table with this Balsamic Harvest Turkey Sheet Pan. Juicy turkey cutlets roast alongside caramelized Brussels sprouts and sweet apples, all coated in a rich balsamic-herb glaze. It’s an easy, one-pan meal that feels like Sunday dinner with barely any cleanup.
This recipe was created in partnership with Olivia of @naturallynourishedwitholivia - a holistic nutrition and wellness enthusiast who shares nutrient-dense, from-scratch recipes inspired by her background in dietetics. We’re proud to partner with creators like Olivia who share our passion for real food and mindful eating.
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makes:3-4
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total time:40 mins
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cooking difficulty:Easy
Ingredients
Utensils
- Baking Sheet Pan
- Parchment Papaer
- Small bowl
Instructions
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, garlic, herbs, cinnamon, salt, and pepper.
Place Brussels sprouts and diced apple on the sheet pan. Drizzle with half the glaze and toss to coat, arranging sprouts cut-side down for extra crispness.
Nestle turkey cutlets in the center of the pan and brush with the remaining glaze.
Bake 25 minutes, or until the turkey is cooked through and the Brussels sprouts are golden and tender.
Plate the turkey with the roasted veggies and drizzle with any pan juices.
Optional Add-Ons
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Sprinkle crushed pecans over the pan before roasting for extra crunch.
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Serve over wild rice or mashed sweet potatoes for a heartier meal.