This easy Sheet Pan Thanksgiving dinner for four is made with roast turkey breast, maple-glazed sweet potatoes, and Brussels sprouts.
Sheet Pan Thanksgiving
If you need a Thanksgiving dinner for four people or less, or you just have a craving for the flavors of Thanksgiving dinner in, say, the middle of February, this recipe is for you. The turkey breast, slathered in mayonnaise and fragrant za’atar (a Middle Eastern mix of dried herbs, sesame, and sumac), roasts up gorgeously moist and juicy. The sweet potatoes caramelize, the Brussels sprouts turn crisp and brown, and it’s all served with a creamy za’atar sauce on the side. But if you’re going traditional Thanksgiving, pair it with my Cranberry Pear Sauce and Stuffing Muffins!
This recipe is slightly adapted from Melissa Clark’s new cookbook, Dinner in One, Exceptional and Easy One-Pan Meals. Like all her other cookbooks, this one will surely to be a hit! It’s full of skillet dinners, sheet-pan suppers, comforting casseroles, and even one-bowl cakes. Yum!
Sheet Pan Thanksgiving Dinner Ingredients
- Turkey Breast seasoned with salt, pepper, and finely grated garlic
- Sauce: Light mayo, za’atar, and lemon juice
- Sweet Potatoes peeled and cut into wedges, coated with olive oil, maple syrup, salt, and red pepper flakes
- Brussels Sprouts with olive oil, cumin seeds, and salt
How to Make Sheet Pan Thanksgiving Dinner
- Prep Turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels and season it with salt, pepper, and garlic. Let the turkey sit at room temperature for 15 minutes.
- Make the Mayo: Combine the mayonnaise and za’atar. Transfer two tablespoons to a separate bowl and brush it all over the turkey. Set the remaining mayo aside.
- Sweet Potatoes: In a large bowl, toss the potatoes with oil, syrup, salt, and red pepper. Place the turkey on a rimmed sheet pan, arrange the potatoes around it, and roast for 20 minutes at 400°F.
- Brussels Sprouts: Cover the sprouts with oil, cumin seeds, and salt. Toss the potatoes, and push them to one side of the pan. Add the brussels sprouts and roast for another 20 to 30 minutes until the turkey’s internal temp reaches 145°F. Let the turkey rest for 10 minutes, and then carve it.
- Finish the Sauce: Season the reserved za’atar mayo to taste and add a little oil and salt if needed, along with some lemon juice.
- Vegetables: Sliced acorn or butternut squash, cut 1-inch thick, can stand in for the sweet potatoes. Broccoli florets or broccolini can replace the brussels sprouts.
- Spice Level: If you don’t like spicy food, omit the red pepper flakes.
- Sweetener: Swap honey for maple syrup.
- Cumin: If you don’t have cumin seeds, sub a quarter teaspoon of ground cumin.
- Turkey Skin: Although the skin is left on the turkey for flavor, I usually remove it before eating to reduce the fat and calories, but it’s totally up to you. The nutritional info is for skinless turkey breast, and there’s quite a bit! I am sure there will be leftovers even with four people eating.
More Thanksgiving Dinner Recipes You’ll Love:
- Slow Cooker Turkey Breast with Gravy
- Vanilla Sweet Potato Casserole with Praline Topping
- Lightened Up Green Bean Casserole
- Stuffed Turkey Breast with Cranberry Stuffing
- Mom’s Stuffing
Your comments are helpful! If you’ve tried this healthy Sheet Pan Thanksgiving Dinner or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Sheet Pan Thanksgiving
- 1 boneless turkey breast, 2 to 2½ pounds
- 2 teaspoons kosher salt, divided, plus more as needed
- ½ teaspoon freshly ground black pepper
- 2 large garlic cloves, finely grated
- ¼ cup light mayonnaise
- 2½ tablespoons za’atar
- 1 pound sweet potatoes, peeled and cut lengthwise into 1-inch-thick wedges
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon maple syrup
- Pinch of crushed red pepper flakes
- 1 pound brussels sprouts, trimmed and halved lengthwise
- ½ teaspoon cumin seeds
- Fresh lemon juice, to taste
- Heat the oven to 400ºF. If the turkey breast comes tied, untie it.
- Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons of the salt and the black pepper, then rub all over with the garlic.
- In a small bowl, stir together the mayonnaise and za’atar.
- Transfer 2 tablespoons of the za’atar mayo to a separate small bowl and brush that all over the turkey.
- Set the remaining za’atar mayo aside. Let the turkey sit at room temperature for 15 minutes while you prepare everything else.
- In a large bowl, toss together sweet potatoes, 1 tablespoon of the oil, the maple syrup, ¼ teaspoon of the salt, and the red pepper flakes.
- Place turkey on a rimmed sheet pan and arrange the potatoes in a single layer around it. Roast for 20 minutes.
- In the same bowl (no need to wash it), toss the brussels sprouts with 2 tablespoons of the oil, the cumin seeds, and the remaining ¼ teaspoon salt.
- Give the potatoes a toss after roasting for 20 minutes, and push the wedges to one side of the pan to make room for the brussels sprouts.
- Add the sprouts and continue to roast until the sprouts and potatoes are golden brown and a thermometer inserted in the thickest part of the turkey registers 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes).
- Allow the meat to rest for 10 minutes before slicing. Discard turkey skin (to reduce calories, if desired as the nutritional info reflects no skin) and carve.
- While the turkey is resting, season reserved za’atar mayo to taste and add a little more oil and salt, if needed. Season to taste with lemon juice. Serve the za’atar mayo alongside the turkey and vegetables.