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Turkey Veggie Tray

Turkey veggie tray roasts tender turkey breast with potatoes, carrots, onion, and broccoli on one sheet pan. The vegetables turn tender and lightly browned while the turkey cooks to 165°F.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb potatoes baby, halved
  • 3 carrots medium, cut into 1/2-inch pieces
  • 1 red onion cut into 1-inch wedges
  • 4 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1.5 lb turkey breast tenderloins patted dry
  • 1 tsp paprika
  • 12 oz broccoli florets

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set out a large 18x13-inch rimmed baking sheet.
  3. Toss the potatoes, carrots, and onion on the baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the thyme, and garlic powder.
  4. Spread the vegetables into a single layer.
  5. Roast for 15 minutes.
  6. Rub the turkey tenderloins with 1 tablespoon olive oil, the paprika, and the remaining salt and pepper.
  7. Nestle the turkey tenderloins among the vegetables.
  8. Roast for 10 minutes.
  9. Toss the broccoli with the remaining 1 tablespoon olive oil.
  10. Add the broccoli to the pan and spread it around the turkey and vegetables.
  11. Roast for 15 to 25 minutes more, until the thickest part of the turkey registers 165°F and the potatoes and carrots are tender.
  12. Rest the turkey on the pan for 5 minutes before slicing and serving.

Notes

For even cooking, cut the vegetables into similarly sized pieces and check the turkey at its thickest part. Refrigerate leftovers for up to 4 days; freezing is possible, though the vegetables may soften. For a simple variation, swap the carrots for parsnips.