Turkey and Root Veggie Sheet-Pan Dinner

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  • Total Time

    Prep: 15 min. Bake: 30 min.


  • Makes

    6 servings

    • Ingredients

  • 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

    • Directions

  • 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.
    • Nutrition Facts

    3 ounces cooked turkey with 2/3 cup vegetables: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.
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