Sheet Pan Dinner Turkey
A simple and delicious sheet pan dinner featuring tender roasted turkey breast with a medley of roasted vegetables, all cooked together for an easy, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4
Ingredients
1 pound turkey breast, boneless and skin-on
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, peeled and cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 cup Brussels sprouts, trimmed and halved
2 medium Yukon gold potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine 1 tablespoon olive oil, garlic powder, dried thyme, dried rosemary, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create a seasoning mixture.
Pat the turkey breast dry with paper towels. Rub the seasoning mixture evenly over the turkey breast, ensuring all sides are coated.
In a large bowl, combine carrots, red bell pepper, red onion, Brussels sprouts, and potatoes.
Drizzle 2 tablespoons olive oil over the vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Arrange the seasoned turkey breast in the center of a large sheet pan.
Spread the seasoned vegetables evenly around the turkey on the sheet pan.
Place the sheet pan in the preheated oven and roast for 40 to 45 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) and the vegetables are tender and caramelized.
Remove the sheet pan from the oven and let the turkey rest for 5 to 10 minutes before slicing.
Slice the turkey breast and serve with the roasted vegetables.