Herb Roasted Turkey with Brussels Sprouts and Sweet Potato

One plate is the amount the calories and protein above are for.

• 5 oz turkey breast, cut into 1-inch pieces
• 1.5 cups brussels sprouts, halved
• 1/2 sweet potato, diced
• 1 cup mushrooms, halved
• 1 tsp olive oil
• 1 tsp rosemary, chopped
• 2 cloves garlic, minced

• 10 oz turkey breast, cut into 1-inch pieces
• 3 cups brussels sprouts, halved
• 1 sweet potato, diced
• 2 cups mushrooms, halved
• 2 tsp olive oil
• 2 tsp rosemary, chopped
• 4 cloves garlic, minced

• 20 oz turkey breast, cut into 1-inch pieces
• 6 cups brussels sprouts, halved
• 2 sweet potato, diced
• 4 cups mushrooms, halved
• 4 tsp olive oil
• 4 tsp rosemary, chopped
• 8 cloves garlic, minced

• 30 oz turkey breast, cut into 1-inch pieces
• 9 cups brussels sprouts, halved
• 3 sweet potato, diced
• 6 cups mushrooms, halved
• 6 tsp olive oil
• 6 tsp rosemary, chopped
• 12 cloves garlic, minced

• 40 oz turkey breast, cut into 1-inch pieces
• 12 cups brussels sprouts, halved
• 4 sweet potato, diced
• 8 cups mushrooms, halved
• 8 tsp olive oil
• 8 tsp rosemary, chopped
• 16 cloves garlic, minced

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the brussels sprouts and sweet potato with half the olive oil and roast 12 minutes, until they start to brown.

   Start timer
3. Toss the turkey and mushrooms with the rest of the oil, the rosemary and garlic, and add them to the pan.
4. Roast 12 to 15 minutes more, until the turkey reaches 165°F with no pink and the sprouts are crisp at the edges.

   165°FStart timer
5. Pile it onto a plate and serve hot.

• Calories469
• Protein50g
• Carbs39g
• Fat16g
• Fiber10g
• Sodium180mg

• A Healthy Weight
• Heart Health
• Eating Well

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