Mediterranean Thanksgiving Dinner in a Sheetpan

A delicious dinner for 2 with turkey, potatoes, and more veggies. All in one sheet pan and ready in under 2 hours. Easy & Delicious!
Thanksgiving ebooks: https://www.dimitrasdishes.com/cookbooks/

Printable recipe: https://www.dimitrasdishes.com/sheet-pan-thanksgiving-dinner-for-2/

Ingredients
6 carrots
5-6 potatoes, peeled and quartered
1/2 pound Brussel Sprouts
1 onion, cut into wedges
1 turkey breast, about 3-3 and 1/2 pounds
The Turkey Marinade

2 tablespoons olive oil
1 tablespoon Dijon Mustard
2-3 garlic cloves, grated
1 tablespoon grape molasses or Balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped thyme
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
For the Brussel Sprouts

2-3 tablespoons olive oil
1 tablespoon grape molasses
salt and pepper, to taste
For the Lemony Potatoes

2-3 tablespoons olive oil
1 tablespoon dried oregano
2-4 tablespoons fresh lemon juice
salt and black pepper to taste
Instructions
Preheat the oven to 375 F, 190 C.

Marinate the turkey breast. Combine all of the marinade ingredients in a large bowl and whisk together. Carefully loosen the skin of the turkey and spread some of the marinade in the pocket. Coat the turkey breast in the remaining marinade. Cover with plastic wrap and refrigerate overnight or for a few hours.

Allow the turkey to come to room temperature before roasting it.

Place the turkey breast on the center of a sheet pan or baking pan. Arrange the potatoes on one side of the pan. Season the potatoes with lemon, olive oil, oregano, salt, and pepper. Toss to coat the potatoes evenly.

Arrange the carrots and onion in the pan.

Insert an oven-safe meat thermometer into the thickest part of the turkey breast.

Place the pan on the center rack and bake for 45 minutes.

Place the Brussel sprouts in a bowl and season them with oil, grape molasses, salt, and pepper. Add them to the roasting pan and return the pan to the oven. Bake for an additional 40 minutes or until the internal temperature of the turkey reaches 165 F.

Allow the turkey to rest for 15 minutes and then slice it.

Serve with gravy and cranberry sauce. Enjoy!
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