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Easy One-Pan Turkey Breast and Root Vegetables

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A simple, forgiving sheet pan dinner featuring a juicy turkey breast roasted on a bed of caramelized root vegetables. Perfect for busy weeknights or a stress-free Sunday dinner.

Ingredients

Scale
  • 1 boneless, skin-on turkey breast (2.5 to 3 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled and cut into 2-inch chunks
  • 1 large sweet potato, peeled and cut into 1.5-inch chunks
  • 1 large red onion, cut into 1.5-inch wedges
  • 4 cloves garlic, peeled and left whole
  • 2 tablespoons olive oil (for vegetables)
  • 1/2 teaspoon kosher salt (for vegetables)
  • 1/4 teaspoon black pepper (for vegetables)
  • Optional: 2 sprigs fresh rosemary or thyme for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Move a rack to the middle position.
  2. Prep the vegetables: Peel and cut carrots, parsnips, and sweet potato into 2-inch chunks. Cut red onion into 1.5-inch wedges. Peel garlic cloves but leave whole. Place all vegetables in a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well to coat. Spread vegetables evenly on a lined baking sheet, leaving space in the center for the turkey.
  3. Prep the turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1/2 teaspoon garlic powder. Rub this mixture all over the turkey breast, including underneath the skin if possible.
  4. Place the seasoned turkey breast directly on top of the vegetables, skin side up, centered and not touching the edges of the pan.
  5. Roast for 50 to 60 minutes, until the skin is golden brown and crispy, and the internal temperature of the thickest part of the breast reaches 155°F (68°C). Start checking at 45 minutes.
  6. Remove the pan from the oven. Transfer the turkey breast to a cutting board and let it rest for 10 to 15 minutes. Tent loosely with foil if desired.
  7. While the turkey rests, return the pan with the vegetables to the oven for an extra 5 to 10 minutes if they need more browning. They should be fork-tender and caramelized.
  8. Slice the turkey against the grain into 1/2-inch thick pieces. Arrange on a platter with the roasted vegetables. Drizzle any pan juices over the top. Garnish with fresh rosemary or thyme sprigs if desired. Serve immediately.

Notes

Don’t crowd the pan; use two pans if needed. Use a meat thermometer for best results. Season turkey and vegetables separately. Let turkey rest before carving. If vegetables brown too quickly, cover loosely with foil.

Nutrition

Keywords: turkey breast, sheet pan dinner, root vegetables, one-pan meal, easy dinner, roasted turkey, healthy dinner, gluten-free, dairy-free

Find it online: https://dinadishes.com/easy-one-pan-turkey-breast-and-root-vegetables/