Try this Fall Turkey Tenderloin and Vegetable Sheet Pan Dinner for Thanksgiving or Christmas if you need a smaller meal idea. It's simple, flavorful and super easy to prep and bake!
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Sheet pan meals and sides are some of my favorite things to make for my family!
They're easy, mostly healthy and the perfect amount of food for my family of four.
Today's recipe is great for dinner any night of the week. It's also great for Thanksgiving or Christmas if you have a smaller family and don't feel like cooking a huge meal. You can add a side of stuffing or cornbread, a dessert and you're all set.
The turkey tenderloin turns out juicy and the vegetables crispy and tender. The brown sugar and zesty Italian seasoning combined makes a mouthwatering seasoning that pairs perfect with the turkey and veggies. This is so great served with these stuffing balls on the side!
You can substitute with your favorite vegetables or give this recipe a try with a pork tenderloin. Or leave it just as it is! We absolutely love it!
Keep scrolling for tips, process photos, additional sheet pan recipes and more!
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What are the ingredients in this recipe?
- turkey tenderloins
- baby potatoes
- sweet potatoes
- red onion
- fresh brussels sprouts
- vegetable oil
- brown sugar
- packet zesty Italian dressing mix
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- We usually line our baking sheet with heavy duty aluminum foil for easy cleanup.
- It is important to have your protein in the center of the sheet pan so it can absorb the most heat.
- Make sure to cut all your vegetables the same shape and size so the roast evenly.
- Make sure not to overcrowd your ingredients, so they roast and won't get soggy from the moisture. You can use two baking sheets if yours isn't large enough.
More sheet pan recipes you might like:
- Sheet Pan Garlic Potatoes and Green Beans
- Mini Meatloaf Sheet Pan Meal
- Sheet Pan Chicken Fajitas
- Sheet Pan Zucchini
- Sheet Pan Garlic Honey Herb Pork Chops and Vegetables
- Ranch Pork Chop and Potato Sheet Pan Dinner
- Sheet Pan Rosemary Parmesan Sweet Potatoes
- Sheet Pan Garlic Butter Salmon
You can add or substitute with these ingredients:
- pork tenderloin instead of turkey
- use 3/4 cup honey instead of brown sugar
- replace one of the vegetables with parsnips or carrots
- use garlic olive oil instead of vegetable oil
- add some crushed red pepper flakes for a little heat
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I hope you enjoy this recipe as much as we did!
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Turkey Tenderloin and Fall Vegetable Sheet Pan Dinner
Ingredients
- 1 1/2 pounds turkey tenderloins
- 1 1/2 pound bag baby potatoes
- 2 sweet potatoes
- 1 large red onion
- 12 ounces fresh brussels sprouts
- ¼ cup vegetable oil
- 1 cup brown sugar
- 1 (0.6 ounce) packet zesty Italian dressing mix
Instructions
- Preheat your oven to 400 degrees F.
- On a large rimmed baking sheet lined with foil place, your turkey tenderloins in the middle.
- Next quarter your potatoes.
- Peel and cube your sweet potatoes.
- Slice your onion.
- Halve your brussels sprouts.
- Place all the vegetables in a large bowl.
- Add the oil and toss to coat.
- In a small bowl mix together the brown sugar and Italian dressing mix.
- Add half the seasoning mix to the vegetables.
- Toss to combine.
- Scatter the vegetables all around the turkey tenderloins.
- Place the remaining seasoning mix on the turkey tenderloins.
- Place in oven and bake for 40-45 minutes. You want the vegetables nice and caramelized and the turkey at an internal temperature of 165.
- Once done you can eat as is or serve over rice or potatoes.
Notes:
We always line our baking sheet with heavy duty aluminum foil for easy cleanup.
It is important to have your protein in the center of the sheet pan so it can absorb the most heat.
Make sure to cut all your vegetables the same shape and size so the roast evenly.
Make sure not to overcrowd your ingredients, so they roast and won't get soggy from the moisture. You can use two baking sheets if yours isn't large enough.
Nutrition Facts
Calories
786.18Fat (grams)
18.51Sat. Fat (grams)
2.25Carbs (grams)
98.79Fiber (grams)
7.04Net carbs
94.25Sugar (grams)
52.60Protein (grams)
58.82Sodium (milligrams)
257.00Cholesterol (grams)
136.08Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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