2 carb, 1 protein & 1 fat serving
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
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!