Sheet Pan Turkey Breast and Veggies Recipe

There’s something incredibly comforting about a one-pan meal that delivers both wholesome nutrition and bold flavors without the fuss. Our Sheet Pan Turkey Breast and Veggies is the perfect dish for cozy family dinners, festive holiday gatherings, or any time you want a hearty, home-cooked meal with minimal cleanup. Imagine the aroma of tender turkey roasting alongside vibrant, caramelized vegetables filling your kitchen—it’s the kind of meal that invites everyone to the table and sparks warm conversation.

This recipe was inspired by the timeless tradition of roasting meats with fresh vegetables, a technique celebrated in homes around the world. By using a single sheet pan, we keep the flavors intact while making the process simple enough for busy weeknights or special occasions. The golden-brown turkey paired with perfectly roasted carrots, potatoes, and green beans makes for a visually stunning and satisfying meal that everyone will remember.

Ingredients

• 2 to 3 lb boneless turkey breast

• 3 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper, or to taste

• 4 medium carrots, peeled and cut into sticks

• 1 lb baby potatoes, halved

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium red onion, sliced into wedges

• 8 oz green beans, trimmed

• 2 tablespoons fresh parsley, chopped (for garnish)

• Optional: 1 teaspoon lemon zest for extra brightness

Directions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.

2. Prepare the turkey breast by patting it dry with paper towels. This ensures a golden-brown crust during roasting.

3. Mix the seasoning in a small bowl: garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper.

4. Coat the turkey with 2 tablespoons of olive oil, then rub the spice mixture all over the turkey breast, ensuring even coverage. Set aside.

5. Prepare the vegetables: In a large mixing bowl, toss the carrots, baby potatoes, bell peppers, red onion, and green beans with the remaining tablespoon of olive oil. Sprinkle lightly with salt and pepper.

6. Arrange the ingredients on the sheet pan. Place the turkey breast in the center and surround it with the vegetables, making sure they are in a single layer for even roasting.

7. Roast in the oven for 25-30 minutes. Then, remove the pan and stir the vegetables for even cooking. Continue roasting for another 20-25 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

8. Rest the turkey for 10 minutes after removing it from the oven. This allows the juices to redistribute, keeping the meat moist and flavorful.

9. Slice the turkey into thick pieces and serve alongside the roasted vegetables. Garnish with fresh parsley and optional lemon zest for a bright, fresh finish.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 50-55 minutes

• Total Time: 65-70 minutes

• Yield: 4-6 servings

Tips for Perfect Sheet Pan Turkey and Veggies

Choose the right pan: A large rimmed sheet pan works best to ensure even heat distribution and proper browning. Avoid overcrowding the pan; it can steam the vegetables instead of roasting them.

Cut vegetables uniformly: Similar-sized pieces roast evenly. Baby potatoes should be halved, carrots cut into sticks, and peppers sliced consistently.

Season generously: Don’t skimp on herbs and spices. They not only enhance the turkey but also elevate the vegetables.

Check turkey temperature: Use a meat thermometer to avoid undercooked or overcooked turkey. The internal temperature should reach 165°F (74°C).

Rest before slicing: Let the turkey rest at least 10 minutes after roasting. This step keeps the meat juicy and tender.

Why This Recipe Works

This Sheet Pan Turkey Breast and Veggies recipe is designed to be simple, healthy, and flavorful. Here’s why it’s a winner every time:

1. Minimal Cleanup: Cooking everything on a single pan reduces dishes while keeping the meal organized.

2. Balanced Nutrition: Turkey provides lean protein, while roasted vegetables offer vitamins, fiber, and natural sweetness.

3. Customizable: Swap in your favorite vegetables, such as zucchini, Brussels sprouts, or sweet potatoes. Herbs can also be adjusted to suit your taste.

4. Even Cooking: Roasting at high heat caramelizes the vegetables and ensures a golden-brown crust on the turkey without drying it out.

5. Meal-Prep Friendly: Leftovers make great lunch options, whether served cold in a salad or reheated for dinner.

Flavor Variations

If you want to add a twist to this classic dish, consider these variations:

• Citrus Herb: Add orange or lemon slices around the turkey while roasting for a bright, aromatic flavor.

• Garlic Lover’s: Toss additional whole garlic cloves with the vegetables for a deeper, roasted garlic taste.

• Mediterranean: Sprinkle the vegetables with oregano, basil, and a handful of cherry tomatoes before roasting.

• Spicy Kick: Add a pinch of cayenne or chili flakes to the seasoning mix for a subtle heat.

Serving Suggestions

This sheet pan meal pairs beautifully with simple sides:

• Fresh green salad: A crisp side salad balances the richness of the roasted turkey and vegetables.

• Dinner rolls or crusty bread: Perfect for soaking up juices and adding comfort to the meal.

• Mashed potatoes or rice: Complement the roasted vegetables and turkey for a complete, hearty dinner.

• Homemade gravy or herb sauce: Drizzle over the turkey slices for extra moisture and flavor.

Health Benefits

This recipe is not only delicious but also nourishing:

• Lean Protein: Turkey breast is low in fat and high in protein, ideal for muscle health and weight management.

• High in Fiber: Vegetables like carrots, green beans, and potatoes aid digestion and provide essential vitamins.

• Rich in Antioxidants: Bell peppers, onions, and herbs contribute antioxidants that help fight inflammation and boost immunity.

• Low-Calorie Option: With minimal oil and no heavy sauces, this recipe is a light yet satisfying meal for the whole family.

Why You’ll Love This Recipe

What makes this Sheet Pan Turkey Breast and Veggies recipe truly special is how effortless it is while still delivering a meal that looks and tastes impressive. You don’t need hours of prep, dozens of pots, or complicated techniques—everything cooks together, creating a symphony of flavors. The combination of tender turkey and perfectly roasted vegetables makes this a go-to recipe for busy weeknights, cozy weekends, or celebratory dinners.

This dish also brings the warmth of tradition into your kitchen. Roasting meat with vegetables is a timeless culinary method that connects us to family gatherings and holiday feasts. By simplifying the process with a sheet pan, you can enjoy the same rich flavors without the stress.

Whether you’re cooking for a family, hosting friends, or meal-prepping for the week, this recipe is designed to delight everyone at the table. The enticing aroma, the vibrant colors, and the satisfying taste make it a recipe that’s sure to become a favorite in your home.

Frequently Asked Questions

Can I use bone-in turkey breast?
Yes, you can definitely use a bone-in turkey breast for this recipe. Bone-in cuts often add extra flavor and can result in juicier meat because the bone helps retain moisture while cooking. However, there are a few adjustments to keep in mind. Bone-in turkey usually takes a bit longer to roast compared to boneless breast, so you’ll need to increase the cooking time by approximately 10–20 minutes, depending on the size of the bird. Always use a meat thermometer to check doneness—the internal temperature should reach 165°F (74°C) at the thickest part of the breast. Placing the turkey on the sheet pan with vegetables won’t change the flavor, but make sure the turkey isn’t touching the vegetables too closely at the start so the meat can brown evenly. Bone-in turkey is perfect if you’re aiming for a more traditional presentation or want extra depth of flavor in your roasted pan juices.

Can I make this ahead of time?
Absolutely! One of the best features of this recipe is how prep-friendly it is. You can chop the vegetables and season the turkey breast a day in advance. Store the turkey separately in an airtight container or wrapped in plastic wrap in the refrigerator to prevent it from absorbing too much moisture or the smell of other foods. The vegetables can also be prepped and stored in a separate bowl or container. When you’re ready to cook, simply assemble everything on the sheet pan and roast as directed. This makes it a convenient option for busy weekdays or for hosting gatherings, as much of the work is already done ahead of time. Just be sure to bring the turkey to room temperature for 20–30 minutes before roasting to ensure even cooking.

Can I freeze leftovers?
Yes, freezing leftovers is a great way to extend the life of this meal. Slice the turkey breast into portions and store it alongside the roasted vegetables in airtight containers or heavy-duty freezer bags. Properly stored, they can last up to three months. When it’s time to reheat, thaw overnight in the refrigerator and gently warm in the oven at 325°F (165°C) to maintain tenderness. Avoid microwaving if possible, as it can dry out the turkey and make the vegetables mushy. For best results, cover the turkey and vegetables with foil while reheating to retain moisture and flavor.

What if I don’t have all the vegetables listed?
No worries! This recipe is highly flexible and can easily adapt to whatever vegetables you have on hand. For instance, zucchini, Brussels sprouts, sweet potatoes, or cauliflower work beautifully. Just keep in mind that different vegetables roast at slightly different rates. Harder vegetables like carrots and potatoes may need to go on the pan first, while quicker-cooking vegetables like green beans or zucchini can be added midway through roasting. Feel free to experiment with your favorite combinations to create a customized sheet pan meal that suits your taste and seasonal produce availability.

Sheet Pan Turkey Breast and Veggies Recipe

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• Author: Michelle Davis
• Total Time: 65–70 minutes
• Yield: 4–6 servings 1x

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Description

This easy, one-pan meal combines tender turkey breast with perfectly roasted vegetables for a healthy, flavorful dinner. Ideal for weeknights or festive gatherings, it’s simple to prepare, full of vibrant colors, and packed with delicious aromas that will fill your kitchen. With minimal cleanup and maximum taste, this sheet pan recipe brings comfort and convenience to any table.

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Ingredients

Scale 1x2x3x

• 2 to 3 lb boneless turkey breast

• 3 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper, or to taste

• 4 medium carrots, peeled and cut into sticks

• 1 lb baby potatoes, halved

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium red onion, sliced into wedges

• 8 oz green beans, trimmed

• 2 tablespoons fresh parsley, chopped (for garnish)

• Optional: 1 teaspoon lemon zest

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Instructions

• Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.

• Pat the turkey breast dry with paper towels.

• In a small bowl, mix garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper.

• Rub 2 tablespoons olive oil over the turkey, then coat evenly with the spice mixture.

• In a large bowl, toss the carrots, potatoes, bell peppers, red onion, and green beans with the remaining olive oil. Season lightly with salt and pepper.

• Place the turkey in the center of the sheet pan and arrange the vegetables around it in a single layer.

• Roast for 25–30 minutes, then stir the vegetables. Continue roasting for another 20–25 minutes, or until the turkey reaches 165°F (74°C) internally and vegetables are tender.

• Let the turkey rest for 10 minutes before slicing.

• Serve turkey slices with roasted vegetables, garnished with parsley and optional lemon zest.

Notes

• Use a large rimmed sheet pan to ensure even roasting and prevent overcrowding.

• Cut vegetables into similar-sized pieces for uniform cooking.

• A meat thermometer ensures the turkey is perfectly cooked.

• This recipe is flexible—substitute vegetables or herbs according to preference.

• Leftovers can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 50–55 minutes

Michelle Davis