Description
A simple, healthy, and delicious dinner that comes together on one sheet pan. This is one of those turkey tray recipes you’ll make again and again.
Ingredients
Scale
- 1 lb baby red potatoes, halved
- 3 large carrots, peeled and sliced into 1-inch thick rounds
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
- 1 large apple, cored and sliced
- 3 tbsp olive oil, divided
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 lbs turkey breast tenderloins (about 2–3 tenderloins)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the halved potatoes, carrots, Brussels sprouts, and onion wedges. Drizzle with 2 tablespoons of olive oil and sprinkle with rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss well to coat.
- Spread the vegetables in an even, single layer on the large baking sheet.
- Pat the turkey tenderloins dry. Rub them with the remaining 1 tablespoon of olive oil, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Place the seasoned turkey among the vegetables on the baking sheet and arrange the apple slices around the pan.
- Roast for 25-30 minutes, or until vegetables are tender and the internal temperature of the turkey reaches 165°F (74°C).
- Remove from the oven and let the turkey rest on a cutting board for 5-10 minutes before slicing and serving with the roasted vegetables.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 46 g
- Cholesterol: 110 mg