Oven Roasted Turkey with Sweet Potato
Family Food
CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
---|---|---|---|---|
32g | 572 | 1 hour | 4 | 2 |
MADE WITH RICED SWEET POTATO
Oven roasted turkey with crispy brussels sprouts, sweet potato AND a cranberry maple vinaigrette. This tasty plate by @healthnut_chlo is great for Sunday lunch!
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