Oven Roasted Turkey with Sweet Potato

Ingredients:

• 2 pouches Fullgreen Riced Sweet Potato
• 6 turkey fillets
• Salt & pepper to season
• 1 tsp paprika
• 1 lb brussels sprouts
• 3 tbsp Olive Oil
• Pinch Red Pepper Flakes
• Zest of half of 1 lemon
• 3 tsps lemon juice
• 1/3 cup sliced Almonds

For the vinaigrette:

• 1/3 cup olive oil
• 1/2 cup jelly cranberry sauce
• 6 tbsp balsamic vinegar
• 1/4 cup maple syrup
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• Salt & pepper to season

Method:

• Season the turkey fillets and put in a preheated oven at 180 degrees for 30 minutes
• Cut off the hard ends of the brussels sprouts and remove any yellow outer leaves. Then cut them in half, rinse under cold water and dry with a kitchen towel. 
• In a large bowl whisk together the oil, seasoning, red pepper flakes, spices, garlic powder, lemon zest and lemon juice. 
• Add the brussels sprouts to the bowl and use your hands to coat them in the seasoned oil mixture. 
• Transfer to two large baking sheets lined with parchment paper and bake in the oven for 18-25 minutes. 
• Whilst the turkey and sprouts are cooking, make the vinaigrette! Simply add the ingredients together in a jug and whisk until smooth and blended. 
• Season and saute the Fullgreen Riced Sweet Potato in a non-stick pan for 2 minutes until hot. 
• Add the Sweet Potato rice to a plate along with the cooked turkey and brussels sprouts and top with a generous pouring of the Cranberry Maple Vinaigrette