This easy one-dish meal makes a healthy midweek dinner with little dishwashing required.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 45 Minutes
- 3 tablespoons olive oil
- ½ butternut squash or other squash (about 1 pound), seeded, peeled, and cut into large pieces
- 3 sweet potatoes, cut into large pieces
- 7 ounces baby carrots, tops trimmed, larger ones halved lengthwise
- 1 small cauliflower, cut into large florets
- 1 pound skinless and boneless turkey breast, cut into ½-inch-thick slices
- salt and pepper, to taste
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 teaspoons mild paprika
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon cumin seeds, crushed
How to Make It
- Preheat the oven to 400°F. To make the spice blend, mix all the ingredients together in a small bowl and season with salt and pepper.
- Pour the oil into a large roasting pan, then heat in the oven for 1 minute. Put the squash, sweet potatoes, and carrots in the roasting pan and toss in the hot oil. Roast for 15 minutes.
- Add the cauliflower to the roasting pan and turn all the vegetables so they are coated in the oil. Push them to the edges of the pan, then add the turkey in a single layer.
- Sprinkle the spice blend over the turkey and vegetables, then turn the vegetables so they are evenly coated. Roast for 20-25 minutes, or until the vegetables are tender and the turkey is golden brown with piping hot juices that run clear with no sign of pink when the thickest slice is cut in half.
- Spoon the turkey and vegetables onto plates and serve immediately.