Sheet Pan Roasted Turkey and Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Turkey and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Turkey and Root Vegetables

A vibrant one-pan meal featuring tender roasted turkey breast paired with caramelized root vegetables. Savory herbs and a drizzle of olive oil combine to enhance the natural sweetness of carrots, parsnips, and red onion, creating a balanced dish that's both nourishing and satisfying.

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NUTRITION

325kcal
Protein
37.4g
Fat
8.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 Garlic Clove

1 tsp Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Slice the carrot, parsnip, and red onion into evenly-sized pieces for uniform roasting.

  • 3

    Place the turkey breast on the sheet pan and arrange the sliced vegetables around it.

  • 4

    Drizzle olive oil over the turkey and vegetables. Add minced garlic, rosemary, salt, and pepper, tossing gently to coat evenly.

  • 5

    Roast in the preheated oven for 25-30 minutes or until the turkey is cooked to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the turkey and serve with the roasted vegetables.

Sheet Pan Roasted Turkey and Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Turkey and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Turkey and Root Vegetables

A vibrant one-pan meal featuring tender roasted turkey breast paired with caramelized root vegetables. Savory herbs and a drizzle of olive oil combine to enhance the natural sweetness of carrots, parsnips, and red onion, creating a balanced dish that's both nourishing and satisfying.

NUTRITION

325kcal
Protein
37.4g
Fat
8.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 Garlic Clove

1 tsp Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Slice the carrot, parsnip, and red onion into evenly-sized pieces for uniform roasting.

  • 3

    Place the turkey breast on the sheet pan and arrange the sliced vegetables around it.

  • 4

    Drizzle olive oil over the turkey and vegetables. Add minced garlic, rosemary, salt, and pepper, tossing gently to coat evenly.

  • 5

    Roast in the preheated oven for 25-30 minutes or until the turkey is cooked to an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the turkey and serve with the roasted vegetables.