All-in-One Sheet Pan of Thanksgiving Sides

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