This stress-free meal can be served as a Thanksgiving main dish or added to your weeknight dinner rotation. Simply add crusted turkey breast tenderloin and colorful veggies of your choice to a sheet pan and roast to golden perfection.
Preheat your oven to 425°F. Line a large 18”x13” sheet pan with parchment paper.
Vegetables: In a large bowl, combine potatoes, red pepper, and broccoli with oil, seasoning, salt. and pepper. Use tongs to toss until coated then add to the right side of the sheet pan.
Turkey: Add turkey tenderloin to the left side of the prepared sheet pan and pat dry with a paper towel. In a small bowl, mix together the dijon mustard, honey, rosemary, chopped nuts, salt, and pepper. Spoon this mixture over the turkey, being careful to not let it spill over the sides.
Bake everything for about 25-30 minutes or until the turkey is cooked through to an internal temperature of 165ºF and the potatoes are tender and golden brown. Be sure to toss the vegetables with tongs halfway through cooking for even browning.
Once done baking, remove pan from the oven, let rest under foil for 5 minutes to let the juices redistribute. Then, slice the turkey and serve.
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Notes
Sheet Pan Note: If one large sheet pan isn’t big enough to fit all ingredients in a single, use two sheet pans (One for the turkey, and one for the veggies).Temperature Note: It can be helpful to use a temperature probe that goes into the turkey and monitors the temperature as it bakes. For juicier turkey, you can also pull it out of the oven at 160ºF and let it rest under foil until it comes up to 165ºF with carry over cooking.