Ground Thanksgiving 🦃

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 and 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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line 2 large cookie sheets with parchment paper

Step 2

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

Step 3

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

Step 4

Roast both the potatoes and sprouts at 400F for about 30 minutes, or until browned and softened. Set aside

Step 5

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

Step 6

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

Step 7

In a large bowl, combine together the sweet potatoes, brussel sprouts, ground turkey, and carrots. Add the cranberry sauce and spices (thyme, rosemary, allspice, cinnamon, nutmeg, ginger, and cloves). Mix until fully combined

Step 8

Divide the mix onto 6 equal servings, about 710 g each

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