All-in-One Sheet Pan of Thanksgiving Sides
11
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Hold onto your hats, folks—we have a way for you to make all your Turkey Day sides at once, on one pan, and at one constant oven temperature. First, you get some whole sweet potatoes going since they take the longest to cook. Then, you add our easiest-ever bread stuffing that requires no sautéing of veggies (because we shred the onion and celery so that they “melt” into the stuffing as it cooks). Finally, you pile on green beans and a Brussels sprouts–butternut combo as the last elements. If you’re serving a larger group, simply make a second sheet pan of sides to serve 8, rotating the pans halfway through for even cooking.
Ingredients
Cooking spray
4 spray(s)
Sweet potato(es)
4 medium
Uncooked onion(s)
0.5 medium
Celery
2 rib(s), medium
No-salt-added chicken stock
1.25 cup(s)
Fresh parsley
0.25 cup(s)
Kosher salt
1.25 tsp
Poultry seasoning
1 tsp
Black pepper
0.75 tsp
Egg(s)
1 large egg(s)
Reduced-calorie whole wheat bread
8 slice(s)
Uncooked string beans
12 oz
Olive oil
2 Tbsp
Lemon zest
2 tsp
Uncooked Brussels sprouts
9 oz
Uncooked butternut squash
8 oz
Shallot(s)
2 medium
Instructions
1
Preheat the oven to 400°F. Coat a large sheet pan with cooking spray. Arrange the potatoes on one quarter of the pan; pierce all over with a fork. Roast at 400°F for 25 minutes.
2
Meanwhile, shred the onion and celery on the large holes of a box grater. In a large bowl, whisk together the onion, celery, chicken stock, parsley, ½ tsp salt, poultry seasoning, ¼ tsp pepper, and egg. Cut the toasted bread slices into cubes. Add the bread to the chicken stock mixture, tossing well to coat. After the sweet potatoes have roasted for 25 minutes, remove the pan from the oven. Recoat the pan with cooking spray. Arrange the stuffing mixture onto one quarter of the pan. Bake at 400°F for 10 minutes.
3
Meanwhile, in a medium bowl, toss together the green beans with 1 tbsp oil, lemon zest, and ¼ tsp each salt and pepper. In another medium bowl, toss together the Brussels sprouts, butternut, shallots, remaining 1 tbsp oil, and remaining ¼ tsp each salt and pepper. After the stuffing mixture has baked for 10 minutes, remove the pan from the oven. Carefully arrange the green bean mixture on one quarter of the pan and the Brussels sprouts mixture on the remaining quarter of the pan. Bake at 400°F until the sweet potatoes and other vegetables are tender, about 25 minutes.
4
Serving size: 1 sweet potato, about 1 cup stuffing, ¾ cup Brussels sprouts mixture, and about ½ cup green beans
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