Thanksgiving Sheet Pan Recipe for 2 (or for 1 with leftovers)

thanksgiving sheet pan

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  • 1lb organic, pastured, turkey breasts (check out Wallace Farms as a great, trusted source)
  • 2 organic sweet potatoes
  • 2 tbsp grass-fed organic butter or ghee
  • 2 tbsp organic cinnamon 
  • ¼ cup organic pecans, chopped 
  • 3-4 cups organic, whole brussels sprouts
  • ¾ cup organic dried cranberries 
  • ¼ cup organic, cold-pressed avocado or extra virgin olive oil
  • 1 tbsp organic garlic, minced
  • 1 tsp organic dried rosemary
  • 1 tsp organic dried thyme
  • 1 tsp organic dried sage
  • 1 tsp organic sea salt
  • 1 tsp organic ground black pepper


  1. Preheat oven to 400°F.
  2. Prepare two sheet pans, both lined with unbleached parchment paper.
  3. Place the turkey breasts on a separate plate and coat on both sides with 1 Tbsp of the avocado oil. Then season with garlic, rosemary, thyme, sage, salt, and pepper. Place the breasts on the first sheet pan.
  4. Prepare the sweet potatoes by first washing them. You may choose to peel them as well if you don’t like the skin. Once properly washed, slice into ¼ inch-thick pieces. Add pieces to a large bowl.
  5. Heat up the butter or ghee in a saucepan over medium heat on the stovetop until melted. Then add cinnamon to butter, mix well, and then coat the sweet potato pieces in the bowl with cinnamon butter mixture. Finally, mix in the chopped pecans, and add the contents of the entire bowl to one half of the second sheet pan.
  6. Next, wash the Brussels sprouts, remove the woody ends, cut the Brussels in half or into quarters, and add them to another large bowl. Coat them with the second half of the avocado oil, then season to taste with salt and pepper. Add Brussels sprouts to the second half of the second sheet pan.
  7. Place both sheet pans in the oven and cook until the turkey is cooked through (165°F) and the vegetables can be easily poked through with a fork (about 30-45 minutes).
  8. Once cooked all the way through, remove the sheet pans from the oven and let cool for 5–10 minutes. Add the dried cranberries to the Brussels sprouts. Serve and enjoy!

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