How great is the idea of a complete Thanksgiving feast all roasted together on a single baking sheet? The flavors are bright and satisfying and the cooking technique is pretty cool. I'm not saying this will replace how you prepare your holiday spread--but then again, it just might. My kids love this dish; it makes a Tuesday night feel like a holiday.
Reprinted Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.
Roast Turkey With Sweet Potato, Brown Rice, and Cranberries
1 pound boneless turkey breast
1 large sweet potato, scrubbed and halved lengthwise
1/2 cup fresh cranberries
1 small yellow onion, quartered, layers separated
6 fresh sage leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup cooked brown rice, warm or at room temperature
Preheat the oven to 400°F.
Arrange the turkey, sweet potato, cranberries, and onion on a rimmed baking sheet and scatter the sage leaves on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper.
Roast uncovered for 25 to 30 minutes, or until the turkey has reached an internal temperature of 155°F when tested at its thickest point with an instant-read thermometer. Let the turkey rest for 10 minutes.
Divide the meal into adult and child-friendly portions. For the kid portions, shred the turkey into small pieces and scoop the sweet potato flesh from the skin. Place in a food processor along with some of the cranberries, onion, and sage. Add a few tablespoons of brown rice. Drizzle in the remaining 2 tablespoons of oil and pulse on and off until coarsely chopped. Serve warm.
MAKES 6 TO 8 ADULT SERVINGS OR 12 KID SERVINGS