NUTRITION INFORMATION

380 Calories

40g Carbs

13g Fat

28g Protein

12g Sugar

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2 carb, 1 protein & 1 fat serving

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INGREDIENT LIST

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Serves 6

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1 lbs baby potatoes

1.5 lbs ground turkey, 93%

12 brussel sprouts, cut in half

2 TBS olive oil

1 tsp garlic powder

1 TBS honey

1/3 cup coconut aminos

1/2 tsp thyme

1/2 tsp parsley, dried

2 cups cubed butternut squash
 

INSTRUCTIONS

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• Set oven to broil and line two baking sheets with aluminum foil.

• Cut baby potatoes and brussel sprouts in half and butternut squash into cubes.

• Toss butternut squash and brussels sprouts together in 1 TBS oil oil and sea salt and then potatoes separately in 1 TBS olive and sea salt.

• Roast until slightly browned. Brussels and butternut squash will be done before the potatoes but keep an eye on all. Everyones broil is different.

• While those are roasting, cook turkey meat with garlic powder, thyme and parsley fully. Drain liquid and set aside when done to cool.

• When veggies are done, mix butternut squash and brussel sprouts with turkey, honey and coconut aminos until well combined.

• Finally, top over roasted potatoes and enjoy!