Roasted turkey and Veggies

Sheet Pan Roasted Turkey & Veggies


  • 3 tbsp olive oil
  • 1 lemon cut in half
  • 3 sprigs fresh rosemary, stems removed, chopped
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 Ibs boneless turkey tenderloins cut in half
  • 2 bell peppers cut into two-inch chunks
  • 1 zucchini cut into one-inch chunks
  • 1 cup button mushrooms cut in half
  • 1/2 red onion cut into one-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.

[Source: Diabetes Food Hub]

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