How to Make Sheet Pan Roasted Turkey and Veggies
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.
15 min prep time
25 min cook time
6servings
3 oz turkey with 1 cup vegetables
Step-By-Step Instructions:
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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.
Nutrition facts
6 Servings
-
Serving Size
3 oz turkey with 1 cup vegetables
-
Amount per serving
Calories
190
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
250mg
11% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
25g
-
Potassium
287mg
6%