Autumn Roasted Turkey with Brussels Sprouts and Sweet Potatoes
A simple, weeknight-friendly roasted turkey breast paired with caramelized Brussels sprouts and roasted sweet potatoes, highlighting seasonal fall produce and classic roasting techniques.
Overview
This recipe features a perfectly roasted turkey breast complemented by caramelized Brussels sprouts and sweet potatoes, making the most of the rich flavors of fall. The turkey is seasoned simply and roasted until juicy and tender, while the vegetables are roasted alongside to absorb the savory pan juices for a complete, comforting autumn meal.
Why you’ll love it
- Quick and straightforward: Great for busy weeknights without sacrificing flavor.
- Seasonal ingredients: Highlights Brussels sprouts and sweet potatoes, staples of fall produce.
- Balanced meal: Protein and nutrient-rich vegetables all cooked together for minimal cleanup.
- Classic roasting technique: Easy to master and yields delicious caramelization and texture.
Ingredient notes
- Turkey breast: Boneless skin-on turkey breast gives moist meat and crispy skin.
- Brussels sprouts: Trimmed and halved for even roasting and caramelization.
- Sweet potatoes: Peeled and cubed into uniform pieces to ensure even cooking.
- Herbs and aromatics: Fresh rosemary and garlic complement the turkey and vegetables.
Serving & storage
Serve this dish hot, straight from the oven, ideally with a simple green salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and texture. For food safety, ensure the turkey reaches an internal temperature of at least 74°C (165°F) before serving.
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Chef tips
- Use a meat thermometer to ensure the turkey is fully cooked and safe to eat.
- Letting the turkey rest helps the juices redistribute, keeping the meat moist.
- Cut vegetables into similar sizes for evenly roasted results.
- If using frozen Brussels sprouts or sweet potatoes, thaw fully and pat dry before roasting to avoid sogginess.
Ingredients
- 700 g (1.5 lbs)boneless skin-on turkey breast
- 350 g (12 oz)Brussels sprouts, trimmed and halved
- 400 g (14 oz)sweet potatoes, peeled and cubed
- 3 tbspolive oil, divided
- 2 clovesgarlic, minced
- 1 tbspfresh rosemary, chopped
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tsppaprika (optional)
Equipment
- roasting pan or large baking sheet
- meat thermometer
- mixing bowl
- knife
- cutting board
Nutrition per serving
- Calories420
- Protein45 g
- Carbs30 g
- Fat12 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Pat the turkey breast dry with paper towels.
Step 2
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, chopped rosemary, paprika, salt, and pepper. Rub this mixture all over the turkey breast, especially under the skin if possible.
Step 3
Place the turkey breast in the center of a roasting pan or large baking sheet.
Step 4
In another bowl, toss the halved Brussels sprouts and cubed sweet potatoes with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
Step 5
Arrange the vegetables evenly around the turkey breast in the roasting pan.
Step 6
Roast in the preheated oven for about 55-60 minutes, or until the turkey reaches an internal temperature of 74°C (165°F) and the vegetables are tender and caramelized.
Step 7
Remove from oven and let the turkey rest for 10 minutes before slicing. Serve warm with the roasted Brussels sprouts and sweet potatoes.
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