Photo of All-in-One Sheet Pan of Thanksgiving Sides by WW

All-in-One Sheet Pan of Thanksgiving Sides

5 - 9
PersonalPoints™ per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Easy
Hold onto your hats, folks—we have a way for you to make all your Turkey Day sides at once, on one pan, and at one constant oven temperature. First, you get some whole sweet potatoes going since they take the longest to cook. Then, you add our easiest-ever bread stuffing that requires no sautéing of veggies (because we shred the onion and celery so that they “melt” into the stuffing as it cooks). Finally, you pile on green beans and a Brussels sprouts–butternut combo as the last elements. If you’re serving a larger group, simply make a second sheet pan of sides to serve 8, rotating the pans halfway through for even cooking.

Ingredients

Cooking spray

4 spray(s)

Uncooked sweet potato(es)

4 medium

Uncooked onion(s)

½ medium

Uncooked celery

2 rib(s), medium

No-salt-added chicken stock

1¼ cup(s)

Fresh parsley

¼ cup(s), chopped

Kosher salt

1¼ tsp, divided

Poultry seasoning

1 tsp

Black pepper

¾ tsp, divided

Egg(s)

1 large egg(s), lightly beaten

Reduced-calorie whole wheat bread

8 slice(s), lightly toasted

Uncooked string beans

12 oz

Olive oil

2 Tbsp, divided

Lemon zest

2 tsp

Uncooked Brussels sprouts

9 oz

Uncooked butternut squash

8 oz, cubed

Uncooked shallot(s)

2 medium, thinly sliced

Instructions

  1. Preheat the oven to 400°F. Coat a large sheet pan with cooking spray. Arrange the potatoes on one quarter of the pan; pierce all over with a fork. Roast at 400°F for 25 minutes.
  2. Meanwhile, shred the onion and celery on the large holes of a box grater. In a large bowl, whisk together the onion, celery, chicken stock, parsley, ½ tsp salt, poultry seasoning, ¼ tsp pepper, and egg. Cut the toasted bread slices into cubes. Add the bread to the chicken stock mixture, tossing well to coat. After the sweet potatoes have roasted for 25 minutes, remove the pan from the oven. Recoat the pan with cooking spray. Arrange the stuffing mixture onto one quarter of the pan. Bake at 400°F for 10 minutes.
  3. Meanwhile, in a medium bowl, toss together the green beans with 1 tbsp oil, lemon zest, and ¼ tsp each salt and pepper. In another medium bowl, toss together the Brussels sprouts, butternut, shallots, remaining 1 tbsp oil, and remaining ¼ tsp each salt and pepper. After the stuffing mixture has baked for 10 minutes, remove the pan from the oven. Carefully arrange the green bean mixture on one quarter of the pan and the Brussels sprouts mixture on the remaining quarter of the pan. Bake at 400°F until the sweet potatoes and other vegetables are tender, about 25 minutes.
  4. Serving size: 1 sweet potato, about 1 cup stuffing, ¾ cup Brussels sprouts mixture, and about ½ cup green beans