Sheet Pan Roasted Turkey and Veggies

Sheet Pan Roasted Turkey and Veggies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Mr. Food Test Kitchen: Guilt-Free Comfort Favorites. Recipe Credit: . Photo Credit: Victoria Krog and Kelly Rusin.

Dinner doesn't get much easier than this! This whole meal comes together in one sheet pan and is ready in less than 30 minutes. It's a perfect weeknight meal, and it's low carb and loaded with veggies!
Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen. 

  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    3 oz turkey with 1 cup vegetables
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    3 oz turkey with 1 cup vegetables
  • Amount per serving Calories 200

  • Total Fat 9g
    • Saturated Fat 1.4g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 270mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 24g
  • Potassium 450mg
  • Phosphorus 210mg

Choices/Exchanges: 3 Lean protein, 1 Nonstarchy vegetable, 1/2 Fat



  • olive oil
    3 tbsp
  • lemon (cut in half, divided use)
    1 whole
  • fresh rosemary (stems removed, chopped)
    3 sprig
  • garlic powder
    1 tsp
  • paprika
    1 tsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • boneless turkey tenderloins (cut in half)
    1 1/4 lbs
  • bell peppers (1 red, 1 yellow, cut into 2-inch chunks)
  • zucchini (cut into 1-inch chunks)
  • white (button) mushrooms (cut in half)
    1 cup
  • red onion (cut into 1-inch chunks)


  1. Preheat oven to 400 degrees F.

  2. In a large bowl, combine oil, juice from 1/2 lemon, rosemary, garlic powder, paprika, salt, and black pepper; mix well. Add turkey and toss until evenly coated. Place on a baking sheet. Add bell peppers, zucchini, mushrooms, and onion to oil mixture and toss until evenly coated. Place vegetables and lemon halves on baking sheet.

  3. Roast 25 to 30 minutes or until no pink remains in turkey and vegetables are tender. With a pair of tongs, squeeze roasted lemon halves over turkey and vegetables and serve immediately.