My family loves turkey tenderloin so I wanted to try using it in a sheet-pan supper. The vegetables were tender and moist and the turkey was juicy. Use any of you favorite vegetables. You can add turnips to the mix for a bit of sweetness. —Susan Bickta, Kutztown, Pennsylvania
Turkey and Root Veggie Sheet-Pan Dinner
Turkey and Root Veggie Sheet-Pan Dinner
Prep Time
10 min
Cook Time
1 hour
Yield
6 servings
Ingredients
- 6 bacon strips
- 2 medium potatoes, cut into 1/2-inch pieces
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 2 medium onions, cut into 1/2-inch pieces
- 2 teaspoons canola oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (20 ounces) turkey breast tenderloins
- Minced fresh parsley, optional
Directions
- Preheat oven to 375°. Line a 15x10x1-inch baking pan with 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 inserted in the turkey 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: 238 calories, 11g fat (3g saturated fat), 42mg cholesterol, 500mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
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