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Sheet Pan Roasted Turkey and Veggies
15 min prep time
25 min cook time
6servings
Recipe by
Howard Rosenthal
Source
Mr. Food Test Kitchen: Guilt-Free Comfort Favorites
Photo by
Victoria Krog and Kelly Rusin
How to Make Sheet Pan Roasted Turkey and Veggies
Dinner doesn't get much easier than this! This whole meal comes together in one sheet pan and is ready in less than 30 minutes. It's a perfect weeknight meal, and it's low carb and loaded with veggies!
Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen.
15 min prep time
25 min cook time
6servings
3 oz turkey with 1 cup vegetables
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Step-By-Step Instructions:
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Preheat oven to 400 degrees F.
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In a large bowl, combine oil, juice from 1/2 lemon, rosemary, garlic powder, paprika, salt, and black pepper; mix well. Add turkey and toss until evenly coated. Place on a baking sheet. Add bell peppers, zucchini, mushrooms, and onion to oil mixture and toss until evenly coated. Place vegetables and lemon halves on baking sheet.
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Roast 25 to 30 minutes or until no pink remains in turkey and vegetables are tender. With a pair of tongs, squeeze roasted lemon halves over turkey and vegetables and serve immediately.
Nutrition facts
6 Servings
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Serving Size
3 oz turkey with 1 cup vegetables
- Amount per serving Calories 190
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Total Fat
8g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 35mg
- Sodium 250mg
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Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 25g
- Potassium 287mg
- Phosphorous 210mg
Ingredients
olive oil
3 tbsp
lemon (cut in half, divided use)
1 whole
fresh rosemary (stems removed, chopped)
3 sprig
garlic powder
1 tsp
paprika
1 tsp
salt
1/2 tsp
black pepper
1/4 tsp
boneless turkey tenderloins (cut in half)
1 1/4 lbs
bell peppers (1 red, 1 yellow, cut into 2-inch chunks)
2
zucchini (cut into 1-inch chunks)
1
white (button) mushrooms (cut in half)
1 cup
red onion (cut into 1-inch chunks)
1/2
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