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Turkey Veggie Tray

Turkey veggie tray roasts tender turkey tenderloins with baby potatoes, carrots, and broccoli on one sheet pan. The vegetables turn tender and the turkey is ready to slice after reaching 165°F.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb baby potatoes halved
  • 2 carrots medium, cut into 1/2-inch pieces
  • 3 tbsp olive oil divided
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1.5 lb turkey tenderloins
  • 1 tsp garlic powder
  • 1 head broccoli large, cut into florets

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the potatoes and carrots with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper on the baking sheet.
  4. Spread the potatoes and carrots in an even layer.
  5. Roast for 15 minutes.
  6. Rub the turkey tenderloins with 1 tablespoon olive oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, and the garlic powder.
  7. Place the turkey tenderloins on the baking sheet among the vegetables.
  8. Roast for 10 minutes.
  9. Toss the broccoli with the remaining 1 tablespoon olive oil and add it to the pan.
  10. Roast for 15-20 minutes, until the vegetables are tender and the thickest part of the turkey registers 165°F; if the turkey reaches temperature first, transfer it to a plate and continue roasting the vegetables until tender.
  11. Rest the turkey for 5-10 minutes.
  12. Slice and serve.

Notes

For the most accurate doneness check, measure the thickest part of the turkey with an instant-read thermometer. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 3 months.