Sheet pan Thanksgiving Dinner for 2

Ingredients

• 6 carrots
• 5-6 potatoes, peeled and quartered
• 1/2 pound Brussel Sprouts
• 1 onion, cut into wedges
• 1 turkey breast, about 3-3 and 1/2 pounds

The Turkey Marinade

• 2 tablespoons olive oil
• 1 tablespoon Dijon Mustard
• 2-3 garlic cloves, grated
• 1 tablespoon grape molasses or Balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon finely chopped rosemary
• 1/2 teaspoon finely chopped sage
• 1/2 teaspoon finely chopped thyme
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes

For the Brussel Sprouts

• 2-3 tablespoons olive oil
• 1 tablespoon grape molasses
• salt and pepper, to taste

For the Lemony Potatoes

• 2-3 tablespoons olive oil
• 1 tablespoon dried oregano
• 2-4 tablespoons fresh lemon juice
• salt and black pepper to taste