If you crave the flavors of thanksgiving year round, but you want to keep it healthy, you’re in the right place. Sage and rosemary rubbed turkey is cooked on the same sheet pan with garlic shallot green beans and cinnamon spiced sweet potatoes.
1poundsweet potatoes(peeled and cut into ½-inch cubes)
24ounceturkey tenderloin(cut into 4 equal pieces with silver skin trimmed off)
Preheat the oven to 375˚ F. Arrange green beans evenly on the sheet pan. Drizzle with 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt, ¼ teaspoon of pepper, 1 clove of minced garlic and the shallots. Gently toss to coat.
In a medium mixing bowl, toss together the sweet potatoes, 1 tablespoon olive oil, ½ teaspoon salt and the cinnamon. Arrange sweet potatoes evenly with the green beans on the sheet pan.
In the same bowl, add turkey ½ teaspoon salt, ¼ teaspoon pepper, rosemary, sage and remaining garlic. Toss the turkey in the bowl until the seasoning is evenly coating the turkey. Arrange the four peices into the veggies evenly down the pan.
Bake in the oven for 25 minutes or until the turkey juices run clear and an instant read thermometer reads 165˚ F when placed in the center.
Allow to cool for 5 minutes and serve warm or refrigerate for up to 5 days, freeze for up to 60 days.