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Turkey and Root Veggie Sheet-Pan Dinner

My family loves this turkey sheet-pan dinner. I used ingredients I had on hand, including bacon, which lends a nice smoky flavor. It's so quick and easy to prepare. —Susan Bickta, Kutztown, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings


  • 6 bacon strips
  • 2 medium potatoes, cut into 1/2-inch pieces
  • 4 medium carrots, peeled and cut into 1/2-inch pieces
  • 2 medium onions, cut into 1/2-inch pieces
  • 2 teaspoons canola oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 package (20 ounces) turkey breast tenderloins
  • Minced fresh parsley, optional


  • Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes.
  • Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins.
  • Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.
Nutrition Facts
3 ounces cooked turkey with 2/3 cup vegetables: 238 calories, 11g fat (3g saturated fat), 42mg cholesterol, 500mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

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