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 the Brussels sprouts and apple chunks on the prepared sheet pan.
Drizzle with half of the balsamic glaze and toss to coat.
Arrange the Brussels sprouts cut-side down and roast for 10–15 minutes.
Remove the sheet pan from the oven.
Nestle the turkey cutlets among the vegetables and brush with the remaining balsamic glaze.
Return the pan to the oven and roast for another 12–18 minutes, or until the thickest part of the turkey reaches an internal temperature of 165°F and the Brussels sprouts are golden and tender.
Cooking time will vary depending on the thickness of the turkey cutlets.
Remove from the oven and let the turkey rest for a few minutes.
Spoon any pan juices over the turkey and vegetables.
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.