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One-Pan Turkey Breast and Roasted Vegetables
Recipes
One-Pan Turkey Breast and Roasted Vegetables
4 servings
1 hour, 45 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • ¾ teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed rosemary
  • 1 bone-in, skin-on turkey breast (about 3 lb)
  • 2 tablespoons olive oil, divided
  • 1 lb fresh Brussels sprouts
  • 24 oz baby potatoes
  • 3 medium carrots
  • ¼ cup dried mixed berries
  • ¼ cup roasted sunflower seeds

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Combine in small bowl: salt, pepper, garlic powder, paprika, thyme, and rosemary until blended.
    2. Place turkey on baking sheet. Coat turkey with 1 tablespoon seasoning mixture, then coat with 1 tablespoon oil (wash hands). Bake 50–60 minutes until skin is crisp and turkey is 165°F. Transfer to cutting board and let stand 15 minutes before slicing; remove skin, if desired.
    3. Meanwhile, trim and discard root ends from Brussels sprouts; cut sprouts in half lengthwise. Halve potatoes. Peel carrots and cut into ½-inch-thick rounds. Add sprouts, potatoes, and carrots to same baking sheet. Drizzle with remaining seasoning mixture and 1 tablespoon oil; toss to coat with pan drippings and spread into single layer.
    4. Bake 15–20 minutes, stirring halfway through cook time, until vegetables are crisp-tender and lightly browned. Toss vegetables with mixed berries and sunflower seeds; serve with sliced turkey.

Amount per ¼ recipe serving: Calories 660, Total Fat 17g, Sat Fat 3g, Trans Fat 0g, Chol 170mg, Sodium 740mg, Total Carb 57g, Fiber 10g, Total Sugar 12g, (Incl. 4g Added Sugars), Protein 73g, Vitamin D 6%, Calc 15%, Iron 35%, Potassium 25%