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14 ounces (340g) turkey breast, boneless and skinless, cut in four pieces; 1 tablespoon olive oil; 4 cups (350g) Brussels sprouts, halved; 1 cup (240ml) pomegranate juice; 1/2 cup (120ml) vegetable stock, unsalted; 1 tablespoon pure maple syrup; 1/4 teaspoon salt; Directions. Cut the turkey across the grain to make four even pieces. 1 to 1 1/4 pounds turkey breast cutlets. All purpose flour.
3 tablespoons olive oil, divided. 1 large shallot, sliced. 8 ounces brussels sprout. 1 to 1 1/4 pounds turkey breast cutlets; All purpose flour; 3 tablespoons olive oil, divided; 1 large shallot, sliced; 8 ounces brussels sprouts, trimmed, quartered through root end. Instructions.
Preheat oven to 350 degrees Fahrenheit. In a small mixing bowl, combine olive oil, salt, black pepper, and garlic powder. In a 9 x 6-inch casserole dish, combine turkey, brussels sprouts, and mushrooms.
Pour the olive oil. Up to20%cash back · May 05, 2013 · Simmer 2 to 3 minutes, or until the sauce is slightly thickened and reduced in volume. Remove from heat and stir in the butter, cooked asparagus, browned potatoes and Brussels sprouts. To plate your dish, divide the turkey.
Drizzle the olive oil over the brussels sprouts and season them generously with salt and pepper. Toss to coat evenly. Bake for 20-30 minutes or until brussels sprouts are tender and beginning to caramelize. Add the butter onto the hot pan and stir the brussels sprouts around until they’re coated in the butter.
Transfer the potatoes to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct heat, with the lid closed, until crisp-tender, about 8 minutes, turning occasionally. Transfer the brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with the potatoes and brussels sprouts.
In a small bowl combine the olive oil, rosemary, garlic, salt, pepper and lemon zest and then rub the mixture smearall over the chicken and underneath the skin. Place breasts, skin side up, in the middle of baking sheet. Toss the Brussels sprouts in.
For many years, I’ve been using the Bird’s Eye brussels sprouts for the Thanksgiving meal. They work extremely well and save a ton of prep time. I just make sure to microwave them about a minute less than recommended so they. Here, you’ll combine farro with crispy Brussels sprouts, sweet-and-sour pomegranate seeds, and ricotta salata.
If you’re not a fan of farro, no worries: go ahead and swap the base with brown rice, quinoa, barley, or another nutty grain that suits you. Get the recipe: Farro and Brussels Sprouts.
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