Description
Happy Thanksgiving! Here's an idea I wanted to try that I'm dubbing "Ground Thanksgiving". It's a bowl of food that combines many Thanksgiving type dishes. We have ground turkey, roasted sweet potatoes & brussel sprouts, and sauteed carrots. And of course it has my Sugar Free Cranberry Sauce mixed in, and features many fall spices like rosemary, thyme, cinnamon, and cloves
Time
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$2.58
Ingredients
Serving(s)
Potatoes
- 6 small Sweet potato
- 1/2 tbsp Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Black pepper, ground
Brussel Sprouts
- 1 lb Frozen brussel sprouts, thawed
- 1 tsp Extra virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper, ground
Turkey
- 2 lb Ground turkey, 93/7
- 1 tsp Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Black pepper, ground
Carrots
- 1 lb Carrots
- 1/2 tbsp Extra virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper, ground
Sauce & Spices
- 1/3 batch Sugar free cranberry sauce
- 1 tbsp Thyme, dried
- 1 tsp Allspice, ground
- 1 tsp Rosemary, dried
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg, ground
- 1/4 tsp Cloves, ground
- 1/4 tsp Ginger, ground
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line 2 large cookie sheets with parchment paper
- Wash and dice your sweet potatoes, keeping the skin on. Add to one of the sheets, drizzle with oil, and add salt and pepper to taste
- Cut your brussel sprouts in half, and add to the other pan cut side down. Using brussel sprouts that are midway between frozen and defrosted is the easiest to cut in half. Again, drizzle with oil, and add salt and pepper to taste
- Roast both the potatoes and sprouts at 400F for about 30 minutes, or until browned and softened. Set aside
- Meanwhile, add your turkey along with oil, salt, and pepper to a 12" pan. Cover, and cook over medium heat until no longer pink. Set aside
- As the meat cooks, prepare another pan with diced carrots, oil, salt, and pepper. Pour in water to just cover the carrots, and put the lid on the pan. Cook over medium heat until the water has cooked off, and the carrots are soft and browned
- In a large bowl, combine together the sweet potatoes, brussel sprouts, ground turkey, and carrots. Add the cranberry sauce and spices (thyme, allspice, rosemary, cinnamon, nutmeg, cloves, and ginger). Mix until fully combined
- Divide the mix onto 6 equal servings, about 710 g each
Nutrition Facts
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Total Fat: 17.6g (23 %)
Saturated Fat: 4.1g (20 %)
Polyunsaturated Fat: 4.6g
Monounsaturated Fat: 7.4g
Cholesterol: 112mg (37 %)
Sodium: 1393mg (61 %)
Total Carbohydrate: 43.4g (16 %)
Fiber: 10.4g (37 %)
Net Carbs: 33.0g
Total Sugar: 12.9g
Protein: 34.2g (68 %)
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Vitamin B12: 1.81mcg (75 %)
Vitamin D: 0.6mcg (3 %)
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Calcium: 144mg (11 %)
Iron: 4.29mg (24 %)
Magnesium: 93mg (22 %)
Potassium: 1313mg (28 %)
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