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 hearty sheet pan meal featuring tender roasted turkey breast paired with a colorful medley of root vegetables such as carrots, parsnips, and Brussels sprouts, all lightly tossed in olive oil with aromatic red onion and herbs. This dish is the perfect balanced dinner option, delivering a satisfying protein punch and wholesome, earthy flavors.

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NUTRITION

462kcal
Protein
47.1g
Fat
16.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast (≈140g)

1 medium Carrot (≈61g)

1 medium Parsnip (≈100g)

1 cup Brussels Sprouts (≈88g)

1/4 cup diced Red Onion (≈40g)

1 tbsp Olive Oil (≈14g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the turkey breast into evenly sized pieces if needed or leave whole, ensuring they fit comfortably on the pan.

  • 3

    Chop the carrot and parsnip into bite-sized pieces, halve the Brussels sprouts, and dice the red onion.

  • 4

    Place the turkey and all vegetables on the sheet pan. Drizzle with olive oil and lightly toss to ensure everything is evenly coated.

  • 5

    Season with a sprinkle of salt, black pepper, and your preferred herbs (such as rosemary or thyme) for added flavor.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring vegetables halfway through, until the turkey is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest briefly, and serve warm.

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 hearty sheet pan meal featuring tender roasted turkey breast paired with a colorful medley of root vegetables such as carrots, parsnips, and Brussels sprouts, all lightly tossed in olive oil with aromatic red onion and herbs. This dish is the perfect balanced dinner option, delivering a satisfying protein punch and wholesome, earthy flavors.

NUTRITION

462kcal
Protein
47.1g
Fat
16.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast (≈140g)

1 medium Carrot (≈61g)

1 medium Parsnip (≈100g)

1 cup Brussels Sprouts (≈88g)

1/4 cup diced Red Onion (≈40g)

1 tbsp Olive Oil (≈14g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the turkey breast into evenly sized pieces if needed or leave whole, ensuring they fit comfortably on the pan.

  • 3

    Chop the carrot and parsnip into bite-sized pieces, halve the Brussels sprouts, and dice the red onion.

  • 4

    Place the turkey and all vegetables on the sheet pan. Drizzle with olive oil and lightly toss to ensure everything is evenly coated.

  • 5

    Season with a sprinkle of salt, black pepper, and your preferred herbs (such as rosemary or thyme) for added flavor.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring vegetables halfway through, until the turkey is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest briefly, and serve warm.