Preparation

Step 1 out of 10

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2 out of 10

Using a large bowl add in the ingredients for the Sage & Rosemary Little Potatoes and toss to combine.

Step 3 out of 10

Arrange on the baking pan.

Step 4 out of 10

Rinse the bowl and repeat the process with the Honey Dill Carrots and Roasted Brussel Sprouts.

Step 5 out of 10

Add the pan with the potatoes, carrots, and Brussels sprouts to the oven and roast for 15 minutes, toss and then roast for another five minutes.

Step 6 out of 10

While the vegetables are cooking, take a medium sized serving bowl and add in the kale or greens of choice then layer with the cooked turkey, set aside.

Step 7 out of 10

Prepare the Tahini Maple Gravy by adding the ingredients to a small bowl and whisking until smooth, then set aside.

Step 8 out of 10

When the potatoes and vegetables are done roasting, remove from the oven and layer over the kale alongside the cooked turkey breast.

Step 9 out of 10

Top everything with the cranberry sauce and then drizzle with the Maple Tahini Gravy, and finish by shrinking with the pumpkin seeds.

Step 10 out of 10

Enjoy!