Description
This nutritious and flavorful sheet pan dinner streamlines your weeknight cooking by combining lean turkey tenderloin with fresh, seasonal vegetables on a single tray. Roasted to perfection with garlic and aromatic herbs, this dish delivers restaurant-quality results with minimal effort and cleanup. It is a balanced, wholesome meal designed for busy families seeking a healthy, high-protein option that fits perfectly into a hectic schedule.
Ingredients
1.5 lbs Turkey Tenderloin
3 tbsp Extra virgin olive oil
4 cloves Garlic, minced
1 large Yellow onion, cut into 1-inch wedges
2 tbsp Fresh herbs (rosemary or thyme)
2 cups Broccoli florets
1 lb Baby potatoes, halved
1/4 cup Low-sodium vegetable stock
Sea salt and cracked pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Line a large, rimmed sheet pan with parchment paper.
Whisk together olive oil, minced garlic, herbs, salt, and pepper in a small bowl.
Place turkey tenderloins in the center of the sheet pan and brush with half of the herb mixture.
Toss the onion wedges, broccoli, and potatoes in the remaining herb mixture until coated.
Arrange the vegetables around the turkey on the sheet pan.
Pour the vegetable stock onto the bottom of the pan to keep ingredients moist.
Roast for 25 minutes or until the turkey reaches an internal temperature of 165 degrees Fahrenheit and vegetables are tender.
Notes
Ensure the turkey is patted dry before applying the rub to allow for better browning. You can swap broccoli for other hardy vegetables like carrots or Brussels sprouts depending on seasonal availability.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg