Sheet Pan Roasted Turkey and Veggies
![Sheet Pan Roasted Turkey and Veggies](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/943-diabetic-low-carb-sheet-pan-roasted-turkey-veggies_MFTK-comfort-favorites_082218_1021x779_3885281428.jpg)
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.
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- Prep time
- 15 min
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- Cook time
- 25 min
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- Servings
- 6 Servings
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- Serving size
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3 oz turkey with 1 cup vegetables
Ingredients
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olive oil
- 3 tbsp
- 44 g
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lemon (cut in half, divided use)
- 1 whole
- 1 whole
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fresh rosemary (stems removed, chopped)
- 3 sprig
- 3 sprig
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garlic powder
- 1 tsp
- 5 g
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paprika
- 1 tsp
- 5 g
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salt
- 1/2 tsp
- 2 g
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black pepper
- 1/4 tsp
- 1 g
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boneless turkey tenderloins (cut in half)
- 1 1/4 lbs
- 567 g
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bell peppers (1 red, 1 yellow, cut into 2-inch chunks)
- 2
- 2
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zucchini (cut into 1-inch chunks)
- 1
- 1
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white (button) mushrooms (cut in half)
- 1 cup
- 237 g
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red onion (cut into 1-inch chunks)
- 1/2
- 1/2
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Directions
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Preheat oven to 400 degrees F.
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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.
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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.