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Turkey and Root Veggie Sheet-Pan Dinner
Prep: 15 min. Bake: 30 min.
4 medium carrots, peeled and cut into 1/2 inch pieces
2 medium potatoes, cut into 1/2 inch pieces
2 medium onions, cut into 1/2 inch pieces
2 teaspoons canola oil
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (20 ounces) turkey breast tenderloins
6 bacon strips
Minced fresh parsley, optional
Preheat oven to 375°. Line a 15x10x1-inch baking pan with aluminum foil. Place bacon on prepared pan; bake 15 minutes.
Meanwhile, in a large bowl, toss potatoes, carrots, and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins.
Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.