Description
Juicy turkey breast roasted alongside seasonal vegetables for a simple, healthy sheet-pan meal perfect for an easy weeknight dinner.
Ingredients
Turkey
- 1 lb turkey breast
Vegetables
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
Seasonings & Oil
- 1 tbsp olive oil
- 1 tsp rosemary
- Salt & pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400 °F (200 °C) to ensure it’s hot enough for roasting the turkey and vegetables evenly.
- Prepare the vegetables: Toss the halved Brussels sprouts and sliced carrots with olive oil, rosemary, salt, and pepper directly on a sheet pan for easy cleanup.
- Add the turkey breast: Place the turkey breast on the sheet pan with the vegetables, making sure everything is spread out in a single layer for even roasting.
- Roast: Roast the turkey and vegetables in the preheated oven for 25 to 30 minutes or until the turkey’s internal temperature reaches 165 °F (74 °C), ensuring it is fully cooked and juicy.
- Rest the turkey: Remove the turkey from the oven and let it rest for 5 minutes before slicing. This step helps retain the juices for a more flavorful bite.
Notes
- Let the turkey rest for at least 5 minutes before slicing to keep it juicy.
- You can swap in other seasonal vegetables like sweet potatoes or green beans if desired.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165 °F (74 °C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
