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.
Ingredients
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2 to 3 lb boneless turkey breast
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3 tablespoons olive oil
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon salt, or to taste
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½ teaspoon black pepper, or to taste
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4 medium carrots, peeled and cut into sticks
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1 lb baby potatoes, halved
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium red onion, sliced into wedges
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8 oz green beans, trimmed
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2 tablespoons fresh parsley, chopped (for garnish)
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Optional: 1 teaspoon lemon zest
Instructions
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Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
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Pat the turkey breast dry with paper towels.
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In a small bowl, mix garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper.
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Rub 2 tablespoons olive oil over the turkey, then coat evenly with the spice mixture.
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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.
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Place the turkey in the center of the sheet pan and arrange the vegetables around it in a single layer.
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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.
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Let the turkey rest for 10 minutes before slicing.
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Serve turkey slices with roasted vegetables, garnished with parsley and optional lemon zest.
Notes
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Use a large rimmed sheet pan to ensure even roasting and prevent overcrowding.
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Cut vegetables into similar-sized pieces for uniform cooking.
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A meat thermometer ensures the turkey is perfectly cooked.
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This recipe is flexible—substitute vegetables or herbs according to preference.
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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