During the week - there's no time for fancy dinners. But what if I told you that you could pull off fancy, using one oven dish, with minimal chopping and effort. Laugh if you must, but then promise you'll try it. There will be no laughing - just lots of mmmm's and yummm's.
I came up with this recipe when we had only a few veggies in the fridge, and had bought the Turkey breast pocket to try it out. I didn't have the energy to cook the sprouts on the cook top, and roast the potato and Turkey separately. So one-pan-wonder it was!
Lets begin!
Ingredients:
- Turkey Breast Pocket (I buy from the butcher at Edgecliff, it comes with sage and butter, discard)
- 1 x sweet potato, cut into half moons
- 10- 15 x Brussell Sprouts, halved
- 4 x garlic cloves, whole with the skin left on
Herbs:
- Ras El Hanout
- Dukkah
- Dry chilli flakes
- Salt and pepper
Method:
- Pre heat oven to 220 degrees, fan forced.
- In an oven roasting dish, place the Brussel Sprouts, sweet potato & garlic on the left and the right side of the dish, leaving room for the Turkey in the middle.
Sprinkle the roast veggies with dukkah, chilli, salt and pepper. - Add a splash of good quality of olive oil over the vegetables.
- To coat the Turkey with the spices: roll out some baking paper on the bench, place the Turkey in the centre and sprinkle over Ras El Hanout and salt and pepper, rolling the Turkey around to cover all the areas of the Turkey.
- Pick up the breast pocket with the baking paper, and slide into the middle of the roasting pan.
- Cook for 40 minutes, checking every 5 minutes after that if it needs further cooking.
While the Turkey was in the oven, it gave me time to put a quick salad together as well! But you could do the washing, watch TV, enjoy a sneaky glass of wine. Let me know what you would do with your spare 40 minutes!
