Description

A simple, comforting sheet pan dinner featuring caramelized vegetables baked in savory turkey gravy for minimal cleanup and maximum flavor.

Ingredients

Scale

2 cups carrots, chopped

2 cups potatoes, chopped

2 cups Brussels sprouts, halved

1 medium red onion, sliced

1 tbsp olive oil

½ cup turkey drippings

1 cup turkey or chicken stock

2 tbsp all-purpose flour

1 tbsp butter

3 cloves garlic, minced

1 tsp dried thyme

½ tsp paprika

Salt and black pepper to taste

1 tsp lemon zest

2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss carrots, potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, garlic, thyme, and paprika in a mixing bowl.

3. Arrange vegetables in a single layer on a rimmed baking sheet to avoid overcrowding.

4. Roast for 25–30 minutes, flipping halfway, until vegetables are golden and tender.

5. Remove pan and add turkey drippings or sliced turkey to the vegetables; roast for an additional 5–8 minutes.

6. Push vegetables to one side, sprinkle flour and butter into drippings, whisk in stock directly on the pan until gravy thickens.

7. Fold vegetables and turkey into the gravy, roast for another 5–10 minutes to meld flavors.

8. Garnish with lemon zest and parsley before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: dinner
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: one-pan turkey gravy roasted vegetables, easy cooked vegetables, roast dinner vegetables, over roasted veggies, roasted vegetable recipes thanksgiving, holiday dinner recipe, weeknight dinners, sheet pan recipe, comfort food, turkey gravy