Description
A simple and flavorful sheet pan dinner featuring tender roasted turkey breast with a medley of roasted vegetables. Perfect for an easy weeknight meal or a casual dinner.
Ingredients
1 pound turkey breast, boneless and skinless
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
3 medium carrots, peeled and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into wedges
2 cups broccoli florets
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine 1 tablespoon olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper to create a seasoning mixture.
Place the turkey breast on a large rimmed sheet pan. Rub the seasoning mixture evenly over the turkey breast.
In a large bowl, combine the carrots, red potatoes, red bell pepper, yellow onion, and broccoli florets.
Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss to coat evenly.
Arrange the vegetables around the turkey breast on the sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast for 40 to 45 minutes, or until the turkey breast reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
Remove the sheet pan from the oven and let the turkey rest for 5 minutes before slicing.
Garnish the turkey and vegetables with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes