Paprika-Lemon Turkey with Roasted Brussels Sprouts, Radishes, and Chive Ricotta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts and radishes on a sheet pan, toss with 30 ml (2 tbsp) olive oil, the sliced garlic, 1/2 tsp salt, and a little black pepper. Roast for 22 to 25 minutes, stirring halfway through, until browned and tender.

2. 2

   While the vegetables roast, pat the turkey dry. In a small bowl, mix the sweet paprika, ground cumin, lemon zest, 15 ml (1 tbsp) lemon juice, Dijon mustard, grated garlic, 15 ml (1 tbsp) olive oil, 1/2 tsp salt, and black pepper. Rub this mixture over both sides of the turkey fillets.

3. 3

   In another bowl, make the cream by mixing the ricotta with 15 ml (1 tbsp) lemon juice and half of the chopped chives. Add 1 or 2 tablespoons of the broth or water if you want a looser texture. Set aside.

4. 4

   Heat a large skillet over medium-high heat. Sear the turkey for 3 to 4 minutes per side until nicely browned. Lower the heat to medium, add the remaining broth or water, and cook 2 to 4 minutes more, until the turkey is cooked through and still juicy.

5. 5

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove them before they burn.

6. 6

   Spread the chive ricotta cream on each plate. Top with the hot turkey and serve with the roasted Brussels sprouts and radishes. Finish with the remaining chives, toasted pumpkin seeds, and the skillet juices over the turkey.